Vegetarian recipes

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Pumpkin pie

Pumpkin pie

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Ingredients:
Crust:
- ½ stick of butter (50gr)
- 1 1/3 cup of flour (gluten free mix and rye 1:1)
- Ice water (10 tbsp.)
Filling:
- 2 ¾ cups of pumpkin puree ( from 1 small real pumpkin)
- Maple syrup (on taste)
- 1/3 cup of Almond milk (plus 1 cup to make a puree)
- 1 tbsp. of olive oil (or canola)
- ¼ applesauce unsweetened
- ½ tsp of cinnamon
- ½ tsp of nutmeg
- Stevia 1 tsp

Preparation:

Making pumpkin puree:

Clean pumpkin from seeds, cut on half and place in over for 30 min or until soft. Peal a skin and cut on pieces. Blend into puree using 1 cup of almond milk to easier blending in mixer. Blend until smooth

Cooking:

1) Mix all Crust ingredience (butter need to be softened), then push into cooking tray with your hands, carefully spreading the dough around and put for 20 min in refrigerator.

2) Mix all Filling ingredience and then pure it into the crust.

3) Cook in oven on 400F (200C) for 40-50 minutes or until knife clean.

4) Let it cool and put in refrigerator overnight or several hours.

5) Serve with whipped cream (or vanilla ice cream), sprinkle with cinnamon.

Сonclusion: delicious!!