Autumn pumpkin pie

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.” [1]

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!

[1] Münzing-Ruef, I. (1999): Kursbuch gesunde Ernährung. The kitchen as a pharmacy of nature. Munich: Zabert Sandmann GmbH

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