Autumny and mouth-watering pumpkin pie
A pumpkin pie that tastes wonderful and is perfect to enjoy during the autumn season as well as for the festive season or just for a treat. It’s a mouth-watering recipe that is truly delicious, rich and dark, but made with pure ingredients and whole-grain. You won’t find any refined sugar, butter or wheat flour in this pumpkin pie, which means you can enjoy several slices at your leisure without harming your health. Plus, you can choose between two different bases: one nut-free, the other grain-free, so you can make it the way you like it. Enjoy – the recipe is in front of you!
Amount: 8-12 slices, depending on how big or small you want to make the pie.
Preparation time: approx. 1 hour and 15 minutes + cooling time.
Difficulty: Easy
You will need:
For a nut-free base:
- 2 cups gluten-free oat flour (approx 200 g)
- 1/4 cup solid coconut oil (approx 60 g)
- 3 tablespoons maple syrup (approx 45 ml)
- 1-3 tablespoons water (15-45 ml)
For a grain-free bottom:
- 2 cups almond flour (approx 200 g)
- 1/4 cup solid coconut oil (approx 60 g)
- 3 tablespoons maple syrup (approx 45 ml)
- 1-2 tablespoons water, if necessary (15-30 ml)
For the filling:
- 2 1/2 cups pumpkin puree (approx 600 g)
- 2/3 cup coconut milk or unsweetened almond milk (approx 160 ml)
- 2 1/2 tablespoons tapioca starch (approx 20 g)
- 1/3 cup maple syrup (approx 80 ml)
- 1/4 cup coconut sugar (approx 50 g)
- 1 teaspoon vanilla pasteor non-alcoholic vanilla extract (approx 5 ml)
- 1 tablespoon cinnamon (approx 8 g)
To serve:
- Cinnamon or coconut cream (optional, if you prefer a less creamy variation, enjoy plain or with a thin layer of cinnamon).
How to make pumpkin pie?
Preheat the oven to 180 degrees and line a cake tin (26 cm tin is used in this recipe) with baking paper. If you don’t have any baking paper, coat the tin with a thin layer of coconut oil so that you can easily remove the cake from the tin later.
Start by preparing the base. In a bowl, mix together either gluten-free oat flour or almond flour with maple syrup, coconut oil and water, depending on the base you have chosen (add water carefully as needed). Knead the dough with your hands until a ball of dough forms.
Press the dough evenly into the bottom and sides of the cake tin and place in the fridge for a few minutes to set.
To make the filling, blend or mix pumpkin puree, coconut milk (or unsweetened almond milk), tapioca starch, maple syrup, cinnamon and coconut sugar until smooth. You can also add a little vanilla if you like. Pour the filling over the solidified base and bake for 45-60 minutes, until the base is golden and the filling is cooked.
NB! The pie filling may be slightly soft or even a little wobbly when it comes out of the oven, but don’t let that put you off – the filling will become just the right consistency when it cools.
Take the pie out of the oven and let it cool at room temperature for at least an hour. Then place the pie in the fridge and leave to set for another 4-6 hours or overnight.
Cut into slices of your choice, serve and enjoy!
*This is a translation of the original recipe from Medizinimeedium.
