✔ pumpkin - 450 g
✔ cottage cheese - 150 g
✔ flour - 100 g
✔ eggs - 3 pcs.
✔ nutmeg - 1/2 tsp.
✔ ginger - 1/2 tsp.
✔ cinnamon - 1/2 tsp.
✔ stevia - 3 tsp. (20 g)
✔ vanillin - a pinch
✔ salt - a pinch
Many people run into the moment when you have a pumpkin in your hand and you think, what would be so delicious to make out of it. In fact, there are tons of options, and we’re always sharing the recipes we like best. Today, let’s talk about Healthy Pumpkin Pie, which is a diet version of the classic American pumpkin pie.
This dessert will surprise you with its delicate consistency and fantastic aroma of spices, especially cinnamon.
First, let’s process the pumpkin. If you have a whole fruit, wash it of soil and dirt. Then carefully cut it into pieces and clean out the middle. If you want, you can separate and fry the seeds. Now peel the skin from the pumpkin. It is dense, so it is most convenient to cut it with a knife, resting a piece on a kitchen board.
Peeled pumpkin (450 g) cut into cubes with a rib of about two centimeters.
By drying and grinding pumpkin seeds, we get organic fiber, which is recommended to use to improve digestion.Tip
To make the pie filling, we need to soften the pumpkin by bringing it to the point where it is ready. Alternatively, it can be boiled, stewed, or baked. I prefer the latter method, since this is how we preserve all the flavors and aromas of the product. So we wrap the pumpkin in foil and wrap it carefully, so as not to tear the foil against the corners.
Then we put it on a baking tray or in a heat-resistant dish and put it in the oven heated to 180° for 40-45 minutes.
While the pumpkin is baking, prepare the dough. We need whole wheat flour (100 g), cottage cheese (50 g), egg (1 pc) and some sweetener.
Instead of whole wheat flour, you can also use rice flour, oat flour, or any other more “correct” flour for your taste. The ingredients are essentially the same as the healthy syrniki, but in a different proportion. If the cottage cheese comes in large pieces, then beat it with a blender, then add the eggs and flour, and knead until the dough will not be sticky to your hands.
Put the dough into the baking dish. It should have a small diameter so that the sides will be high, because our filling will be liquid. I use a silicone baking dish, which I sprinkle with a little oil for my own peace of mind.
It remains to make the main component of the pumpkin pie – the filling. To do this, we take out the baked pumpkin, which should already be soft, transfer it to the form and whip it with a blender.
We get a homogeneous puree, in which we add the remaining cottage cheese (100 g) and continue to grind.
At this point the pumpkin should have cooled down to room temperature, so you can safely add the eggs (2 pcs.) and spices. Be sure to use cinnamon (1/2 tsp), ginger (1/2 tsp) and nutmeg (1/2 tsp). I also add a pinch of vanillin, for flavor, and salt, to balance the flavor.
Beat the pumpkin-cheese mixture for another 30 seconds.
We get a homogeneous mousse of orange color, which we pour into the form on the dough.
Bake the pumpkin pie in the oven at 180°. It will be fully cooked in 40 minutes on top-bottom mode.
Now it should be taken out and cooled so that the mass inside the pie thickens. After that the pie can be easily cut into portions.
Cinnamon pumpkin pie is a national American cuisine and is often mentioned in literature. We can now see with our own eyes why this recipe has become a classic and gained its popularity.
The pie has a delightful spicy flavor, a delicate creamy pumpkin flavor and yet we tried to make it as healthy as possible, corresponding to the canons of the diet.
Bon appetit! Don’t starve 😋