Today I have a recipe that’s perfect for the fall, deeply nutritious, delicious, and tasty; the pumpkin pie with rye base recipe! If we don’t make pumpkin pie now that it’s in season, when will we make it? It needs few ingredients, it’s easy to make and truly delicious, and it awaits your whole family to enjoy it. And do you know what the most delicious part is? The crunchy, cookie-like base with rye flour by Miloi Agiou Georgiou. Come, I’ll give you the tips and the ingredients to begin.
What we are going to need
For the crust
- Rye flour by Miloi Agiou Georgiou. I’ve written more in this article about the reasons behind choosing rye flour and integrating it into our diet. Just as a reminder, let me repeat that rye flour keeps more of its nutrients when compared to white flour, and has 4 times the fibre.
- Oil. For the pumpkin pie, I used coconut oil, melted it, and combined it with olive oil. You can also use butter for a buttery base.
- Honey. For children over the age of one year old. Alternatively, maple syrup or white petimezi.
For the filling
- Pumpkin puree. You can make the pumpkin puree by cooking the pumpkin in any way that you prefer (roasting it in the oven, boiling it, or steaming it) and then pureeing it. You can keep pumpkin puree in the freezer throughout the year. For this recipe, I boiled about 1.5 kilograms of pumpkin meat.
- Eggs. Prefer organic or free range.
- Milk. Plant, animal, or yogurt mixed with water. I used coconut milk.
- Honey. Only for children over the age of one.
- Spices. Cinnamon, nutmeg, cloves, and turmeric.
To serve (optional)
- Nut butter. I served it with almond butter, but you can serve it with any nut butter you have at home or skip it.
- Cinnamon. Additional cinnamon fits this pumpkin pie perfectly.
Pan
- A tart tin that’s 30 centimetres wide.
Tips
- Let the pumpkin puree cool completely before adding it to the filling mixture. If the puree is warm, the eggs will be cooked right away, and the result won’t be what you want.
- For a smaller tart tin, adjust the quantities.
- Every oven is different, so check often.
- You can store it in the fridge for up to 4 days.
How the little hands can help
- You can let your little hands prepare the dough for the rye base of your pumpkin pie.
- They can mix the ingredients for the filling and spread it.
- If you give them alternative choices for serving, they can make their own choices and gladly decorate the pumpkin pie.
See also
Add all ingredients to a bowl and mix thoroughly with your hands until you have a pliable dough that doesn’t stick to your fingers.
Brush oil on the tart tin (that’s 30 centimetres wide).
Move the dough to the tart tin and spread it evenly by hand on the whole tart tin and walls.
Preheat the oven to 180°C.
Add all filling ingredients to a bowl and whisk thoroughly.
Move the filling to the tart base and spread it evenly with a spoon.
Bake for 35–40 minutes on the middle rack.
Let cool completely, then spread almond butter or another nut butter over it if you want, and then sprinkle some additional cinnamon.
Ingredients
Directions
Add all ingredients to a bowl and mix thoroughly with your hands until you have a pliable dough that doesn’t stick to your fingers.
Brush oil on the tart tin (that’s 30 centimetres wide).
Move the dough to the tart tin and spread it evenly by hand on the whole tart tin and walls.
Preheat the oven to 180°C.
Add all filling ingredients to a bowl and whisk thoroughly.
Move the filling to the tart base and spread it evenly with a spoon.
Bake for 35–40 minutes on the middle rack.
Let cool completely, then spread almond butter or another nut butter over it if you want, and then sprinkle some additional cinnamon.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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