Recipes

Pumpkin Pie

Because our good saint has a small competitor this week, namely the holiday of the year in America: Thanksgiving, today a slightly different recipe. I have a nice excuse to make this delicious pie again and my dear colleague Elke has some inspiration for her ‘Friendsgiving dinner’ this coming Friday. This is truly the best pumpkin pie recipe, if I may say so. And it's also healthy. So having an extra piece is perfectly fine.

Ingredients:

A pie dish with a diameter of 20 cm

Ingredients:

For the crust:

200 grams oat flour

50 grams grated coconut

60 grams of melted coconut oil

2 tbsp maple syrup

1 tsp vanilla extract

1/4 tsp ginger powder

“So having an extra piece is perfectly fine.”

For the filling:

– 450 grams of roasted pumpkin (cut into pieces, baked with a spoon of olive oil and sprinkled with plenty of cinnamon for an hour at 180 degrees)

– 3 large medjool dates, pitted

– 3 eggs

– salt

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– half a can of coconut milk

- 1 tsp vanilla extract

Preparation:

– Preheat the oven to 180 degrees.

– Combine all the ingredients for the crust in a blender. Mix well until you get a smooth dough.

– Let the dough rest for a quarter of an hour and grab the pie dish.

– Grease the baking pan and press the dough out over the pan. Make sure the crust is evenly thick everywhere.

– Put all the ingredients for the filling in a blender and mix until you get a velvety smooth mass.

– Pour the filling into the baking dish.

– Bake the pie at 180 degrees for 40 minutes.