Halloween is almost here. And there is more you can do with pumpkin then just making a jack-o-lantern. This pumpkin pie will make the festive season even more fun, because it makes your body happy and will not give you the sugar rush and dip that all the other treats give you.
Why will this cake add more fun to Halloween or any other day?
The oats in this cake will provide your body with tryptophan, which is an amino acid, which contributes to a good mood. Oats are full of fibre and can stabilize the blood sugar level. No pumpkin pie without pumpkin of course. This fruit (yes, it is) is packed with fibre. Pumpkin’s brilliant orange coloring comes from its ample supply of beta-carotene, which is converted to vitamin A in the body. Vitamin A is essential for eye health and helps the retina absorb and process light. The large shot of vitamin A from the fruit will also help your body fight infections, viruses and infectious diseases.
Pumpkin also contains lutein and zeaxanthin, two antioxidants that are thought to help prevent cataracts and may even slow the development of macular degeneration.
In this recipe I use coconut cream to make the filling smooth and rich. To get coconut cream you buy a can of coconut milk, put it in the fridge for 24 hours. The open it carefully, without shaking it. The liquid has split and you can scoop off the cream.
For 1 pumpkin pie : 24 cm diameter shape
For the crust:
50 gram oat
250 gram spelt flour
30 gram coconut sugar
Pinch of salt
160 gram coconut oil (melted)
Mix all the ingredients in blender/food processer. Make a dough ball, wrap it in cling film and let it rest in the fridge for 1 hour.
For the filling:
500 gram pumpkin ( peeled, in cubes)
1 large sweet potato ( orange coloured, peeled and in cubes )
200 gram maple syrup
2 tsp chai
120 ml coconut cream
1 tbsp ginger powder
1 tbsp cinnamon
Pinch of salt
Boil the pumpkin and the sweet potato together for 10-15 minutes. Pour and let the cubes cool down. Preheat the oven at 175 degrees.
Put 2 tsp of chia in a boil and mix it with 5 tsp of water. Set it a side for a while. This will bind the filling mix.
Mix all the ingredients ( except the chia) in the food processer or with a bar mixer till smooth.
Stir the chia carefully through the pumpkin mix.
Take the dough out of the fridge, roll it out with a rolling pin and cover the cake shape. Stich holes in the dough with a knife. Pour the filling on top of the dough.
Bake the pie for 40 minutes tilling the filling is solidified and the edges a nicely colored brown.
Let the pie cool down for a bit and be creative with decoration!