It’s autumn and that means pumpkin time. And a piece of delicious pumpkin pie is a must. We have a delicious recipe for you that doesn’t use any refined sugar. We love this pumpkin pie because it is at least somewhat healthy: 100% plant-based, gluten-free and easy to prepare. So get in the kitchen, we’ll explain step by step how to make this cake for sure! Which pumpkin is suitable for pumpkin pie? We chose the small Hokkaido, which can be eaten with the skin and has a natural sweetness.
First of all, we need pumpkin puree for the pumpkin cake. And it’s very easy: Cut the Hakkaido pumpkin into slices and place them on a baking tray lined with baking paper. Then bake the pumpkin for about 30 minutes. As soon as the pumpkin is cooked, puree it in a blender or with a hand blender. Alternatively, you can use ready-made pumpkin puree from the jar.
Pumpkin pie filling
1. Stir the 2 flaxseed eggs: mix 2 tbsp ground flaxseeds in a small bowl with 60ml water and leave to soak for approx. 5 minutes.
2. Mix all the dry ingredients in a bowl and then stir in all the wet ingredients.
3. Now press the dough into a 20-25 cm round cake tin and try to raise the edge about 5 cm. Then put the tin in the fridge and preheat the oven to 180 degrees.
Pumpkin pie filling
1. Mix all the ingredients for the filling together in a blender until it is a smooth mixture.
2. Pour the mixture into the baked cake base and smooth everything down.
3. Bake the cake in the oven for about 50 minutes. Then turn off the oven and leave the cake in the oven for another 5 minutes. Leave the cake to cool at room temperature.
4. Once the cake has cooled, place it in the fridge overnight or at least for a few hours. This will allow the cake to firm up nicely.
5. Arrange your pumpkin pie, bon appétit!
If you bake the recipe, please share it on your social media account and link us @mybioma so we can report your work of art.
By the way, you can find the original recipe at elavegan. There you will also find other incredibly delicious and gluten-free recipes!
Almonds: The flavonoid proanthocyanidin contained in almonds can stimulate fat cells to release insulin and thus lower blood sugar levels. In addition, almonds contain antioxidants that can bind free radicals and at the same time support the metabolism. In addition, they minimise the risk of irritation of the digestive tract. In addition, almonds contain a lot of vitamin E and dietary fibre.
Flaxseed: Flaxseeds are high in omega-3 fatty acids and fibre. They can have a laxative effect and are often used in the treatment of mild to moderate constipation. In addition, flax seeds contain alpha-linolenic acid, which has a positive effect on cholesterol levels and normalises them.
Cinnamon: Cinnamon promotes good bacteria and hinders bad ones. Cinnamon contains many antioxidants that can bind free radicals and support your metabolism at the same time. The flavonoid proanthocyanidin found in cinnamon can stimulate fat cells to release insulin, lowering your blood sugar levels. Cinnamon can also help support digestion and minimise the risk of irritation to the digestive tract.
Pumpkin: Contains β-cryptoxanthin which supports intracellular communication and lots of useful fibre.
You can find more delicious and gut-friendly recipes on our blog. Why not try: Baked sweet potatoes with chickpeas and tahini yoghurt.
Note: This article is for informational purposes only and is not intended to provide medical information or instructions. The recipes are for inspiration and are not intended as a therapeutic treatment. If you have any health problems, you should contact a doctor or other professional immediately.
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