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Pumpkin pie

Pumpkin pie

It’s time for a yummy, sweet and scented pumpkin pie, that can be served for breakfast, as a delicious snack or to make parties with friends really special. Pumpkin pie has a soft and spicy filling, prepared with lactose free ingredients, to meet also the needs of lactose intolerant people, and without butter and cream to obtain a cake that is also light! As always, we used, also for the dough, unrefined flours and sugar. And instead of butter for this recipe you can use just extra virgin olive oil and a plant based yogurt. Well, pumpkin pie is really a special and mouthwatering cake that you can hardly resist!


Ingredients for the dough

150 grams of semi whole grain spelt flour
100 grams of whole grain spelt flour
70 grams of whole cane sugar
1 tablespoon of cocoa powder
4 tablespoon of soy yogurt
50 ml of extra virgin olive oil
Plant based milk (soy, almond, rice)
1/2 teaspoon of vanilla powder

Ingredients for the filling

500 grams of pumpkin pulp
100 grams of sugar
2 eggs
160 ml of coconut milk
2 teaspoon of cinnamon powder
1 teaspoon of ginger powder
Pinch of clove powder
White chocolate (vegan or normal) for decoration

Preparation of the dough

In a bowl mix the flours, the vanilla and the sugar. Add the yogurt and the oil and begin to knead the dough. Add some tablespoons of milk if the dough is too dry. Make a ball and keep it in the fridge for half an hour.

Preparation of the filling

Cook in the oven the pumpkin until the pulp will be soft, it can take about 20 minutes. In a bowl crush the pumpkin pulp with a fork. Add the sugar, the eggs, the coconut milk and the spices and stir. Finally, blend with an immersion blender until smooth.

Preparation of the pie

Roll out the dough on the bottom of a circular baking pan previously greased. Raise the edges of the tart crust and put on the inner surface a layer of baking paper. Cover it with dry beans. Bake in the oven at 180° for 10 minutes. Take the cake and let it cool down a bit, remove the baking paper and the beans. Pour now the pumpkin cream. Cook at 180° for 30 minutes. Remove from the oven and let it cool down. Melt in a double boiler some white chocolate and use to decorate the surface. We drew inspiration from Halloween but you can follow your fantasy!
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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