As promised here is one more Pumpkin Recipe to round up this weeks pumpkin obsession, on my part at least. When I made the pumpkin inspiration post in the beginning of this week it stroke me how few pumpkin dessert recipes I have in here. Cause pumpkin is actually something I use quite a lot in the sweet kitchen. I often make small souffles and serve with yoghurt, whipped cream or ice cream, or I make pumpkin brownies, ice cream, pumpkin mousse, shakes etc. And Today I wanted to share this ‘street’ version of the classic pumpkin pie.
As with many other pumpkin dishes that are well known around the world, the pumpkin pie is not one that is often served here in Denmark. I had my first encounter with this pie when I stumbled upon a recipe on an american site. I immediately wanted to try it out, especially due to the very intriguing creamy pumpkin layer filled with my favourite spices and the fact that I love PIE.
Ever since I had my first bite I have been crazy about this dessert. It is veeery easy to whip up, it contains a lot of pumpkin and can with simple adjustments be made quite nutritious and still as delicious as the original.
This is an alternative version of a pumpkin pie, sinde I have made a healthier ‘whole’ crust filled with nuts, oats and good coconut fat and the pumpkin layer is reduced in sugar, I have even tried making it using a sugar substitute, and I have creamed it up with delicious coconut cream. The flavour is just as we know and love it – filled with warm aromatic spices. The ingredient list can seem a little long due to all of these spices, but check out the picture above to see how little it actually is that you need – and you would want these spices in your pantry anyways!!
You can of course make the pie as a ‘normal’ looking pie, you might wanna make a little extra of the crust to add the sides – but it can easily be done. Hope you’ll love it as much as I (we) do.
Pumpkin Pie Bars
600 g Hokkaido pumpkin or butternut squash (or canned pumpkin pure)
150 ml full fat coconut milk
75 g Brown sugar/sukrin gold
75 g maple syrup
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp round cardamom
1 vanilla bean, scraped, or ½ tsp ground vanilla
200 g hazelnuts nuts
50 g rolled oats
2 tsp coconut oil
¼ tsp salt
½ tsp ground vanilla
Preheat oven to 175 ºC – roast the hazelnuts for 10 min until golden. Use a kitchen towel to rub of the burned peel. In a foodprocessor coarsely chop the nuts, then add the remaining ingredients for the crust and pulse until you have a coarse evenly combined crumble crust. Grab a lined pan (around 8 x 10 inch / 20 x 25 cm) divide the crust evenly and give it a little firm press.
If you like me don’t use canned pumpkin pure you can easily make your own. Cut the pumpkin into smaller pieces (minus seeds, plus peel), boil it for 10-15 min until tender, and blend until you have a pure. Blend or whisk in the remaining ingredients for the pumpkin layer and pour the creamy layer onto the crust. Bake the cake in the oven for 35-40 min. Remove and let the cake cool completely before cutting it into bars. Keeps well in the fridge for 3-4 days and freeze well too.
Serve with a large dollop of whipped cream… or as my dad with a generous splash of maple syrup and a dollop of cream fraiche.