Healthy Pumpkin Pie
If you are trying to eat without gluten, this pumpkin pie is the best choice, because is made with zero flour. It is low carb, and very nutritious. I always make this Pumpkin Pie in the winter , because it is precisely the pumpkin season. And you can find a variety of types of pumpkins. In this recipe you can choose the type that best suits for you.
Ingredients
For the Crust :
- 1 cauliflower (I chose the big one)
- 1 cup of almond flour
- 2 eggs
- salt (Himalayan )
- turmeric
- black cumin
For the Filling :
- 2 cups of mashed pumpkin with a fork
- a cup of finely chopped leeks
- 1 chopped red onion
- 1 tsp of coconut oil
- 1/2 cup of coconut cream
- a pinch of nutmeg
- salt
- fresh parsley
How to make it
Starting with the Crust :
1 – Wash the cauliflower and separete the florets.
2 – Grate the florets and steam for 10 minutes.
3 – In a bowl put the grated cauliflower, the almond flour, 2 eggs, salt, turmeric and black cumin.
4 – Mixed well with the hands and place the dough on a baking sheet and shape.
5 – Put the crust in the oven preheated at 180°c, and bake it for about 35 minutes until the crust is crispy.
6 – Remove from the oven.
For the filling:
1 – In a pan put the mashed pumpkin, the leeks, the onion and oil. Sauté until soft.
2 – Add the coconut cream, salt and a pinch of nutmeg
3 – Stir well until creamy.
4 – Pour over the crust and sprinkle with parsley.
5 – Bake it for 10 minutes and remove from the oven.
The pie is ready to eat ! Enjoy !
Do you need some ingredients?
Go to shop!
Naturalize Yourself !
