Oatmeal Pumpkin Pie
I always wanted to make a pumpkin pie, but for some reason I kept postponing it. Maybe I imagined it more complicated… but it’s not. After reading a few recipes and simplifying things, I ended up with something simple, comforting, and genuinely tasty.
The recipe
Roast and mash the pumpkin
Preheat the oven to 220C with ventilation.
Cut the pumpkin into 2 cm thick slices, and arrange them on a baking tray lined with baking paper, leaving space between the pieces.
Roast for about 40-60 minutes, until soft and lightly charred.
Remove from the oven, and let cool.
Mash the pumpkin with a fork or spoon and transfer to a bowl. Refrigerate if you plan to use it later.
Keep the oven on at 220C .
Prepare the blender mix
In a blender, add the oat flakes, coconut rice drink, lemon zest, eggs , dates and lemon juice.
Blend for about 1 minute at medium speed, until you get a smooth, creamy oatmeal mixture.
Combine all ingredients and bake
In a large bowl, combine the mashed pumpkin with the blended oatmeal mixture.
Mix well, then spread evenly onto a baking tray lined with baking paper.
Choose a tray that gives you a 3-4 cm thick layer pie. (I used a 22 x 16 x 5 cm tray).
Drizzle lightly with honey and bake for 30-35 minutes, until golden on the surface.
Serve
Dust with cinnamon and enjoy !
INGREDIENTS - for four portions
Organic or “Best you can get” !
Pumpkin - 500 g (baked and mashed)
Grated lemon zest - 1 teaspoon
Lemon juice - 15 ml
Coconut rice drink - 150 ml
Happy eggs - 2 eggs
Oat flakes - 50 grams
Honey - 1 teaspoon
Dates - 25 grams
• A dust of cinnamon powder
