I must really miss my parents. It’s the second time in a week that I make something to remind me of home.
I love pumpkin. And I love pumpkin pie. But having said that, I also love my sweets as healthy and simple as possible, preferably with no flour, eggs, butter, sugar etc. Trying to reach a compromise (and have my cake too!), I succeeded in making this beautiful recipe makeover. It uses much less flour, very little fats (and only the healthier ones), no eggs and no refined sugar.
For the crust I used:
1/2 cup almond meal 1/2 cup wholegrain flour 2 tbsp rice flour 1 full tbsp coconut oil 1 tbsp coconut meat 1 tsp olive oil 1 tsp rice vinegar 1 tsp raw sugar pinch sea salt 4 tbsp warm water
I mixed all these together and kneaded the dough until completely incorporated. I then covered it and placed it in the fridge while making the filling.
For the pumpkin filling I used:
2.5 cups raw pumpkin, grated 1 tsp cinnamon pinch of grounded nutmeg 3 tbsp raw honey 1 tsp lime zest (lemon or orange zest go as well) 1/3 cup walnuts, roughly chopped 3 dates, finely chopped
I grated the pumpkin, mixed it with all the spices and set it aside.
Prepared the pie shape by placing baking paper and brushing a bit of olive oil on it.
Took out the dough and divided it in two. Began rolling each until very thin, trying as much as possible to maintain a square shape (similar to the pie shape to be used). Once both pieces of dough were ready and rolled, I carefully placed one in the pie shape (careful not to break or tear it). I poured the pumpkin on top of the dough, sprinkled the dates and the walnuts and placed the second layer of dough. I carefully tucked in all the edges and corners and baked it in a preheated oven at 170-180C for about 20-25 minutes, until golden brown and slightly crisp on top.
Once cooked and cooled, top this delicious pie with grounded walnuts, bit of coconut meat, pumpkin seeds and raisins. And enjoy a slice! Or two.
This recipe makes about 9 servings.