Pumpkin Pie: The Pumpkin Pie Recipe

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Carlos Laforet Coll
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Here is the recipe for homemade Pumpkin Pie, a sweet pumpkin pie typical of the United States and Anglo-Saxon countries that celebrate Halloween.

We are in the middle of the pumpkin season and we offer you a recipe to prepare at home Pumpkin pie, a sweet pumpkin pie typical of the United States and the Anglo-Saxon countries that celebrate Halloween. Beyond this holiday, which can be more or less loved, this recipe will be perfect for any occasion.



We thought we'd make Pumpkin Pie in one version as healthy as possible, but without jeopardizing the sweetness and without distorting this dessert too much, whose main ingredient is always the pumpkin. You can prepare a very good Pumpkin Pie without refined sugar, without flour 00 and without any ingredients of animal origin. Here is the recipe.

Ingredients

  • 250 grams of organic spelled flour
  • 120 ml of vegetable milk
  • 3 spoons of extra virgin olive oil
  • 5 tablespoons of agave syrup
  • 1 pinch of cinnamon or cocoa powder
  • ½ teaspoon of baking powder
  • 450 grams of raw sweet pumpkin pulp
  • 200 gr of natural vegetable yogurt
  • 2 or 3 tablespoons of water
  • 1 teaspoon of rice flour or potato starch
  • ½ teaspoon of cinnamon powder
  • 1 jar of organic coconut milk of 200 grams
  • Preparation Time: 30 minutes
  • Cooking time: 40 minutes
  • Rest time: 1 hours
  • Dose: for 4 people
  • difficulty: medium

Pumpkin pie: preparation

Start with the preparation of the dough. Weigh the spelled flour and pour it into a large bowl add the water or vegetable milk little by little and start kneading. Also add corn syrup or other natural sweetener of your choice that you can find in organic food stores. The idea is to prepare a dessert avoiding the classic refined sugar.



Also join the cinnamon, extra virgin olive oil and baking powder. Work the ingredients by hand with energy until you get a smooth and elastic dough. If it is too sticky, add a little more flour, alternatively if it doesn't seem soft enough, add a little more water or vegetable milk. Leave rest the dough for an hour at room temperature.

In the meantime, take care of the pumpkin. For this recipe we used the pulp of half Hokkaido pumpkin, a sweet pumpkin particularly suitable for the preparation of cakes. The advice is to look for it at a farmer's market. In any case, any type of yellow-fleshed squash will do.

Divide the pumpkin in half and cut it into wedges and then into cubes. Weigh 450 grams of raw pumpkin pulp and steam it. Cooking takes about 15 minutes. When the pumpkin is cooked, arrange it on a plate and let it cool. At this point you can start lining a hinged pan (diameter 21 cm) with baking paper.

Work the dough a little more with your hands and roll it out into the pan to form a border of about 3 centimeters. Prick the bottom with a fork. Blend the cold pumpkin with 200 grams of natural vegetable yogurt, the chosen natural sweetener, rice flour or potato starch to thicken it slightly, cinnamon and a little water if you need to obtain a more liquid mixture. You will have to obtain a very creamy pumpkin puree.

Now you can pour it into the pan to cover the base of the cake almost until it reaches the edges of the dough. Level the filling with a spoon and, if necessary, arrange the edges of the dough with the washer. Preheat the oven (ventilated) to 200 degrees. Bake the cake at this temperature for 10 minutes, then lower to 180 degrees and continue cooking for another 30 minutes. Remove from the oven and let cool to room temperature. The advice is to serve your pumpkin pie cold and di let it rest in the refrigerator overnight or from morning to evening. In this way the filling will acquire the right consistency.



Finally, here we are at whipped coconut cream. It's just one more idea for serving pumpkin pie, but you don't have to make it if you don't have the ingredients available. Alternatively, you can buy a pack of vegetable whipping cream. Choose according to what you have at hand. Canned coconut milk can be found in many supermarkets in the bio or ethnic department and in fair trade stores.

Let the coconut milk rest in the refrigerator for at least 12 hours. The advice is to put it back in the fridge immediately after buying it. In this way there will be a clear separation between the solid part and the liquid part. You will have to take the solid part from the jar and whip it for a few minutes with the whips of a beater until you get a full-bodied cream that you can then distribute on each slice of cake or on the saucers with a pastry bag or a syringe to decorate the desserts. . The advice for the coconut cream to mount well is to let both the whisks and the bowl you use rest in the freezer for 10 minutes, so that they are very cold. If you want, complete the decoration with cinnamon or cocoa powder to sprinkle lightly on the coconut cream.



Bon appetit!

Read also:
Pumpkin: 10 tasty seasonal recipes
Apple pie: the vegan recipe

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