A few days ago autumn began (according to the calendar) and pumpkin is in season. Already last year we shared two pumpkin recipes with you: one a
vegan pumpkin bread
and on the other
eastern pumpkin muffins
. This year we have a new pumpkin pie recipe for you, which becomes really tasty with various spices.
As for the ingredients of pumpkins, they contain “extremely high beta-carotene (which you can already tell by looking at it), plus vitamin E, four B vitamins, a markedly favorable sodium-potassium ratio, magnesium, calcium, iron, phosphorus, and silica.” 
But now to the recipe:
- 250 g pumpkin puree (Hokkaido pumpkin)
- 250 g wholemeal flour (freshly ground with your
Salzburg grain mill
- ½ tsp baking powder
- 1 tsp baking soda
- 60 g cane sugar (or an alternative sweetener)
- 50 g rapeseed oil
- 60 ml milk or vegetable drink
- 2 tsp cinnamon
- ½ tsp nutmeg (grated)
- ¼ tsp clove powder
Before you start baking, grease a 20×30 cm baking pan and preheat the oven to 200°C convection.
To make the pumpkin puree, wash, seed and cut your Hokkaido pumpkin and boil it in a pot of water until it is soft. Pour off the water and puree the pumpkin until you have a fine puree.
Now put the pumpkin puree together with the canola oil, vegetable drink, sugar/sweetener in a bowl and mix everything. Now add the remaining ingredients: whole wheat flour, baking powder, baking soda and the spices. Mix everything together to form a dough.
Now put the dough into your baking pan and bake it for at least 2 minutes. 35 minutes. You may need to use a chopstick to see if the cake is cooked through.
When your autumnal pumpkin pie is ready, be sure to let it cool.
Enjoy autumn with your delicious pumpkin pie – Salzburg Grain Mills wish you a great day!
 Münzing-Ruef, I. (1999): Kursbuch gesunde Ernährung. The kitchen as a pharmacy of nature. Munich: Zabert Sandmann GmbH