We are in the middle of the pumpkins season and we offer you a recipe to prepare the Pumpkin Pie at home, a sweet pumpkin cake typical of the United States and Anglo -Saxon countries that celebrate Halloween. Beyond this holiday, which can be more or less loved, this recipe will be perfect on every occasion.
We thought of preparing Pumpkin Pie in a version as much as possible, but without jeopardizing sweetness and without distorting this dessert too much, whose main ingredient always remains the pumpkin. You can prepare a very good pumpkin pumpkin without refined sugar, without 00 flour and without any ingredient of animal origin. Here is the recipe.
Ingredients
Pumpkin Pie: Preparation
Start with the preparation of the dough. Weigh the spelled flour and pour it into a large bowl gradually add the water or vegetable milk and start kneading. Also add the corn syrup or other natural sweetener to your choice that you can find in organic products. The idea is to prepare a dessert avoiding the classic refined sugar.
Also add the cinnamon, extra virgin olive oil and the baking powder. Knead the ingredients with energy until obtaining a smooth and elastic dough. If it is too sticky, add a little more flour, alternatively if it doesn’t seem soft enough, add a little more water or vegetable milk. Let the dough rest for an hour at room temperature.
In the meantime, take care of the pumpkin. For this recipe we used the Hokkaido half pumpkin pulp, a sweet pumpkin particularly suitable for the preparation of the cakes. The advice is to look for it at a farmer’s market. In any case, any type of yellow pulp pumpkin will be fine.
Divide the pumpkin in half and cut it into wedges and then into cubes. Weigh 450 gr of raw pumpkin pulp and steam it. The cooking lasts about 15 minutes. When the pumpkin is cooked, arrange it on a plate and let it cool. At this point you can start lining a zip cake tin with parchment paper (21 centimeters diameter).
Work the dough with your hands a little more and spread it in the cake tin for a edge of about 3 centimeters. Prick the bottom with the fork. Blend the now cold pumpkin with 200 grams of natural vegetable yogurt, the chosen natural sweetener, rice flour or potato starch to thicken slightly, cinnamon and a little water if you need to obtain a more liquid dough. You will have to get a very creamy pumpkin puree.
Now you can pour it into the cake tin to cover the base of the cake almost until you reach the edges of the dough. Level the filling with a spoon and if you need the edges of the dough with the washer. Preheat the oven (ventilated) to 200 degrees. Cook the cake at this temperature for 10 minutes, then lower at 180 degrees and continue cooking for another 30 minutes. Remove from the oven and leave to cool at room temperature. The advice is to serve your cold pumpkin and to let it rest in the refrigerator for one night or from morning to evening. In this way the filling will acquire the right consistency.
Finally, here we are at the whipped cream of coconut. It is only one more idea to serve the pumpkin cake, but you are not forced to prepare it if you do not have the ingredients available. Alternatively you can buy a pack of vegetable cream to be mounted. Choose depending on what you have at hand. Coconut milk is found in many supermarkets in the organic or ethnic department and in fair trade stores.
Let the coconut milk rest in the refrigerator for at least 12 hours. The advice is to take him back to the fridge immediately after buying it. In this way, a clear separation between the solid part and the liquid part will take place. You will have to take the solid part from the jar and whip it for a few minutes with the whisk of a mixer whisk until you get a full -bodied cream which you can then distribute on each slice of cake or on the saucers with a pitcase or with a syringe to decorate the desserts. The advice because coconut cream is well to rest in the freezer for 10 minutes both the whisk and the bowl you will use, so that they are very cold. If you want, complete the decoration with cinnamon or cocoa powder to be sprinkled slightly on coconut cream.
Enjoy your meal!
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