Tuesday, February 11, 2014

Spicy honey pumpkin pie recipe, no refined sugar

This is a smooth spicy honey-pumpkin pie. It is of course refined sugar free and simple to make. You do not need many ingredients or much time to whip this up!

  Spicy Honey Pumpkin pie

250 grams/ a cup of (organic) orange pumpkin, seeds removed and cut in small cubes (if organic you do not have to remove the skin) Alternatively you could use the same amount of canned pumpkin.
3 tablespoons honey and 1 for decoration
2 eggs
1/2 teaspoon ground cinnamon (or speculaaskruiden if you know what those are)
1/2 teaspoon ground ginger
1 pack of puff pastry
Medium pie shell

Let the puff pastry thaw if necessary.
Grease the pie shell.
Lay the puff pastry in the shell and let big parts hang over the side to fold over the top later. If using sheets be sure to stick them together with a bit of water.
Preheat the oven to 200 degrees Celsius (400 fahrenheit)

Steam the pumpkin until cooked/done. I usually use a metal sieve on a pan of boiling water covered with a lid from one of my pans. If you cannot steam it, just cook it for 10 minutes.

Mash and puree the pumpkin with 3 tablespoons water.
Add the spices and honey, mix well.
Let the mixture cool a bit.

Whisk the eggs into the pumpkin mixture.
Pour the filling in the pie shell.
Fold the overhanging puff pastry over the top so it rests on the filling.

Put the pie in the oven for an hour or until the filling has solidified and it bounces back when you push it.

Let the pie cool on a rack.
Pour the last tablespoon of honey over the top just before serving.

Let me know if you make it :)

Ps I'm making a tutorial for a really cute, easy and super quick tutu type skirt for little girls. With pictures :) Check back soon!

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