Pumpkin Pie Two Ways

I love pumkin pie because my mum used to bake it in the early 90s for HalloweenΒ  even if no one was celebrating it in Milan on those time. It was an original American recipe which she brought back from Philadelphia where she lived in the 70s together with my my dad and older brother. Of course she shared the recipe with me as I moved to Vienna but I had gut issues and was not tolerating grains, eggs and dairy products well. Therefore Stefan and I developed our own version: it is not cut-friendly if you are very low on calories (check the macros) but it is gluten-free and suitable for the vegan folk too. But if you would like to try the real stuff, I’ve included my mum’s recipe too. Oh, and just in case you matter, that’s even lower in kcals πŸ˜‰

Pumpkin Pie – The Beary Way

Ingredients and Macros

Check the recipe for substitutions and suggestions!

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Crust

Grind the soaked and chopped dried figs (without water) and the walnuts (or use already ground walnuts). I prefer to grind the soggy figs first and then “wash” the mixer with the walnuts, but you could try to do it at the same time if you have a big powerful mixer. Of course you can also use other combinations of dried fruits (dates are working good) and nuts (I tried everything from sunflower seed, to hazelnuts, almonds, nut mixes…). Mix the ground ingredients in a bowl together with a pinch of salt, the cacao, orange liquer (use orange juice for an alcohol-free version) and adjust the texture with the soaking water from the figs or liquid of your choice. It should be sticky like a dough but not soggy. Press the “dough” in a 20cm diameter cake form for a thicker, higher crust or 24cm if you like it thinier. In the last case, I can not guarantee that the filling is enough as I just tried the 20cm version. Freeze while you are preparing the filling.

Filling

Melt the cocoa butter (coconut oil works also quite well, but has a stronger taste) and then stirr in the muscovado sugar. Add pumpkin pure, a pinch of salt and all the spices and stirr well. Let the filling cool down and then pour it over the crust. Let it cool in the fridge as long as possible, as it tastes best after two-three days. If you can not wait, after four to six hours the cacao butter or coconut oil should be hardened.

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Pumpkin Pie – Chantal’s Mum Way

Ingredients and Macros

Check the recipe for substitutions and suggestions!

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Crust

Mix all the ingredient to a dough, roll it out and lay it in a 24 centimeter pie form. Stick holes on the bottom and let it cool in the fridge until the filling is ready. You can also make the dough in advance and freeze it. Just thaw it one day in advance in the fridge.

Filling

Mix all the ingredient together. If you want a richer texture use cream or a mixture of cream and milk instead of milk only. You can also add some orange or lemon zest to the filling if you like.

Pour the mixture to the chilled dough and cook in the preheated oven at 200Β°C for 50-60 minutes. The crust should be nice and golden. Let it cool down before taking the pie out of the form. Also this one tastes best after two or three day. Therefore be patient and use your time to save calories for an extra slice πŸ˜‰

How did you like our recipes? Have you tried them? Or maybe you have a better recipe? Just tell us all your thoughts, suggestions, ideas in the comments below. We would love to hear from you!

4 thoughts on “Pumpkin Pie Two Ways”

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