Creamy Pumpkin Pie

Creamy Pumpkin Pie

PUMPKIN SEASON HAS STARTED! Oh yes! How happy are you? Well, we are extremely excited because pumpkin is one of our favourite vegetables. For us, pumpkin is THE sign that summer is officially over and autumn has begun. Do we find this sad? Yes because we love summer, but on the other hand, autumn has a kind of cosiness which we love and pumpkin is definitely part of this! Besides, you can use pumpkin in so many ways, you can make soup, quiche, cake, curry, stew, pie … and so on! Pumpkin is not only the perfect ingredient to cook with, but it is also nutritious. It is relatively low in carbohydrates and it is rich in vitamin A and antioxidants – just what we need in these COVID times… – So have you tried pumpkin pie already? If not? This is your chance! If yes, here you have a great recipe to try it again 🙂

Ingredients for the crust:

  • 300 g of oat flour – if you don’t have oat flour, just grind oat flakes into ‘oat flour’, easy peasy!
  • 2 tbsp of coconut oil
  • 4-5 tbsp of water
  • A pinch of salt
  • 1 tbsp of cinnamon
  • 1 tbsp of shredded coconut

Ingredients for the filling:

  • 1 butternut squash pumpkin
  • 1 tbsp of cinnamon
  • 1 tbsp of gingerbread spices
  • 3 eggs
  • 30 g of honey or maple syrup
  • 240 ml of coconut milk
  • 1 tsp of vanilla extract 

Instructions for the crust:

Preheat the oven at 180 degrees Celsius. If you don’t have oat flour, then put oats in a mixer/blender and grind it until it becomes oat flour. Put the oat flour, cinnamon, salt and shredded coconut in a bowl and mix it with a whisk. Now, add the water and coconut oil and mix it well. Put a baking sheet in a pie mould (we used this one). Now put the dough for the crust in the pie mould and push it to the bottom of the pie mould. Make sure everything sticks well together. Also, press it a bit against the sides so it becomes a crust all around. Put this in the oven for about 10 minutes. When this is ready, just put it aside.

Instructions for the filling:

Bring water to boil in a big pot. Peel the pumpkin and cut it in pieces. Put this in the pot when it boils and boil the pumpkin now for about 15 minutes, until it is soft. Drain the pumpkin (you can even save the water if you want to make a soup later). Put the pumpkin in a blender and blend it until it gets smooth. Let it cool down a bit now. In the meantime, Mix the cinnamon, gingerbread spices, eggs, honey, coconut milk and vanilla together in a bowl and mix it with a whisk. When the pumpkin is cooled down, you can add this as well (if you add pumpkin when it is hot, the eggs will basically scramble). Mix everything together until you get a smooth mixture. Now add the filling on top of the pie crust and put this in the oven for about 45 minutes. Let the pie cool down in the refrigerator for at least 2 hours before serving. 

  • Optional:
    – Serve the pie with some whipped coconut cream.
    – Sprinkle shredded coconut on top and maybe even some maple syrup.

  • Nutritional value per piece (when cut in 10 pieces):
    194 calories – 6.9 g fat, of which 3.7 saturated fat – 27.5 g carbohydrates, of which 4.2 g fibre and 4.4 g sugar – 6.4 g protein



Anna & Marit

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