Miss Walter’s Pumpkin Pie 

Recently I decided to reinvent my diet and to be a little bit healthier, a bit greener 🍐 And it is not easy when you are well in your tracks and when meaty and glutenous foods are big part of your routine. But despite all that, the main reason I was doing my diet change was to discover more food! There is so much out there that we don’t discover nor even consider trying. Especially for people with intolerance to gluten or lactose, some might say that most of the things you can’t have, but it’s not true! So while I am discovering new things, let me share some of those with you. 🍊

So without further ado – Miss Walter’s Pumpkin Pie. I hadn’t really considered making anything this Halloween, but after scrolling through a few instagram and blogs, I found this absolutely beautiful vegan recipe from food and travel blogger Miss Walters. And I fell in love with it. No dairy, no gluten, no artificial sugar nor lactose – and it’s a pie! 🍰

So if you are still with me and eager, let me tell you what you’ll need.

Pumpkin Pie

Gluten free, Lactose free, egg free, good for soul…

pink-line

Crumbly Base

  • 200g ground almonds
  • 70g buckwheat
  • 40ml maple syrup
  • 100ml oat milk
  • 15-20 pitted dates

pink-line

Puree

  • Pumpkin puree (2 medium pumpkins or squashes e.g. blue hubbard, hokkaido or my choice kabocha) – experiment
  • 120ml maple syrup
  • 3 tsp. cinnamon
  • pinch of: 5 chinese spice, nutmeg, salt and cardamom
  • 100g coconut cream

Creating the Pumpkin Pie 🍓

  1. Pumpkin can be the experimental part, just make sure they are suitable for baking, unlike the carving pumpkins which tend to be too watery. Remove the insides and peel the outer layer of your pumpkins, cut them in smaller pieces and place in the oven 175°C for 60min. After that, place the pumpkin pieces into the bowl and mash them up with a fork or a food processor.
  2. After you are done, keep the temperature at 175°C and grab a 20-25cm pie tin. Grease it up. In a separate bowl place: dates chopped or processed into small pieces, maple syrup, oat milk and mix. Into the mixture add buckwheat flour and ground almonds and again – mix. You will end up with a lovely dough which you can press into your tin. Rest the dough in the fridge for 15min.

3. While your dough is chillin in the fridge, get your pumpkin puree, mix it well with maple syrup and spices. You will need coconut cream, which would be the best for the mix, but you can also use coconut milk. Whilst mixing, make sure you enjoy all the crazy spices your puree contains. Then place the mix into the dough and bake for 30min.

This absolute beauty will make your house smell like a bakery so make sure you invite friends, carve some pumpkins and enjoy this with a nice bru.

P.S. Let it cool, it tastes way better cold!

 

Happy Halloween!

Huge thank you to Miss Walters, our new blogger friend, for this! 

Make sure you visit her blog and use her recipe, which we adapted!

Enjooooyyy,

Augustinas 🍇

pink-line Music 🎶

  • Duck House – Gum
  • Phlake – Costa Rica

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s