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
k
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