Pumpkin pies are popular in November and I was on a mission to create a sugar free and grain free recipe for a pumpkin pie. This pie uses butternut squash but you can use your favourite kind of pumpkin or even pumpkin puree in a can. I made the pie to be eaten for lunch with ginger flavoured Greek yogurt.
The crust:
- 15 g cold butter
- 20 g soy flour (or 50/50 soy flour and fat reduced almond flour)
- 25 g wheat germ
- salt
- 1 tbs cold water
- A drizzle of sugar free vanilla syrup
Mix the flour, wheat germ and salt together with the butter. I used a teaspoon to mix the ingredients together and then I added a little bit of the water and the syrup to the mixture so it was easier to form the dough. I then pressed the dough into a little flat pie cup which had been coated with a little bit of avocado oil.
Filling:
- 1 egg
- 120 g butternut squash, cooked and mashed
- 1 tsp Sukrin gold
- Cinnamon
- Ginger
- Muskat
The butternut squash needs to be cooked and soft so that it can be mixed with the egg, the spices and the sweeteners. Everything is mixed thoroughly together and pour on top of the crust.
The pie is then baked in a 180°C warm oven for ca. 40-50 minutes. The pie is ready when a baking pin or the tip of a sharp knife comes out clean when poked into the pie. Allow to cool before coating with the ginger cream.
Ginger cream:
- 40 g Greek yogurt
- Ground ginger
- Sugar free vanilla syrup
- Hermesetas Liquid sweetener or Sevia
Mix everything together and allow the cream to cool for ca. 20 minutes in the fridge. Then the cream has cooled it is thicker and more like a cream. Spread on top of the pie and enhoy.
