Refined sugar-free and dairy-free this pie will let you enjoy holiday season with no guilt.
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*it’s thanksgiving week
*it’s holiday season
*we all love pies
*…but still want to fit into our jeans
I am going to share with you this easy yet SO tasty recipe which I taught in one of my recent cooking classes here in Shanghai.
The crust is made with a mix of flours which is the result of many trials and errors. After trying many different combos I found this one gives me the best result.
As for the filling, it’s a simple combo of pure pumpkin puree, spices, eggs and coconut milk.
Ingredients (20 cm pie)
for the crust
- 45 g kamut flour
- 25 g oat flour
- 30 g almond flour
- 40 g rice flour
- 1 g xantham gum
- 30 g almond nut butter
- 30 g melted coconut oil
- almond milk as needed
for the filling
- 350 g roasted pumpkin
- 2 eggs
- ground ginger, cinnamon and nutmeg
- 200 ml coconut milk
- 2 tbsp maple syrup
For the crust place all the dry ingredients into a large bowl
add almond butter and melted oil, stir with a spoon and add as much milk as needed to form a smooth dough but not sticky
Roll out the dough and lay it in a baking pan, set aside.
In a food processor place all the ingredients to make the filling
blend until creamy.
Pour it into the pie crust and bake in pre-heated oven at 180C for about 40 min
Remove from the oven and let it cool down completely. Refrigerate until ready to serve
I like to decorated it with a dollop of greek soy yogurt, but you could also use some vegan whipping cream or soy ice cream!
Dust it off with a little ground cinnamon and some crushed nuts!
Note: recipe filling inspired by Fitbakery.it