I love pumpkin very much, and therefore I happily try any recipes involving pumpkin.
Today we are cooking a very delicate pumpkin pie.
Most often, traditional pumpkin pies are baked in the oven, with additions like cinnamon and ginger.
Together, these tastes and flavors make the pie unique, and so it is a frequent guest on American tables during the autumn and winter seasons.
My cake differs from the original in that it does not contain flour, sugar, butter, and other “extra” ingredients.
For the filling, the pumpkin should be baked, and then blended, this gives the pie a rich bright taste and color, but if you lack time, you can use the ready-made pumpkin puree for babies. In the crust of the pie, I include dry apples.
They add a light sourness and…
…an unusual piquancy to the dough.
I assure you, you will like it!
Let’s go cooking!
We will need: (1 average pie)
1 cup (250 ml) pecans (can be replaced with walnuts)
1/2 cup coconut flakes
1 1/4 cup dry apples (they should be without skin and not strongly rigid. If yours are too hard, then soak them for 15 minutes)
1 1/2 cups pumpkin puree
10 large, soft dates
3/4 cup cashews
3/4 cup coconut or any other milk
Cinnamon, ginger to taste
Soak the cashews for a day in cool water. It is better to keep the nuts in the refrigerator, so they do not spoil.
Grind the cashews and coconut flakes.
Grind and get a slightly sticky dough. The apples do not crush completely, which is excellent. This will give your pie an extra texture. Distribute the dough along the bottom of the mold.
Bake the pumpkin at 165C / 325F, if you do it yourself, or use the regular (or baby) pumpkin puree without sugar. We need 1.5 cups of prepared puree.
Mix it with nuts, dates and milk.
Add the spices.
Pulse to get a homogeneous cream.
Pour over the base. That’s all!
Put it in the freezer until it is completely set.
Remove the pie from the form, cut off a piece, and serve it.
An incredibly delicious pumpkin pie for you ant your family!
P.S. And a warm winter!