Pumpkin pie with a twist

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.


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