Thursday, March 10, 2016

Healthy Pumpkin Honey Greek Yogurt Pie





Pumpkin is not only for fall. It is an amazingly versatile vegetable that should be enjoyed all year round. It always works so perfectly in healthified desserts as it produces smooth and velvety texture and allows to omit unhealthy fats such as butter. It works perfectly in brownies, muffins and cakes. And of course, probably the most popular pumpkin dessert, pumpkin pie can be made with good-for-you ingredients and still taste amazing. This pumpkin pie recipe has no butter, no refined sugars or bleached flours. It's totally guilt-free so you can have a slice or two for breakfast and feel happy about it. I find it more delicious after it sits in the fridge for a few days so definitely give it some time to set. Overnight is a must. Waiting is always hard, but this pie is worth it. 

Healthy Pumpkin Honey Greek Yogurt Pie

Crust:
135g / 1 1/2 cup oats, ground into flour
20g / 2 tbsp ground flax
2/3 tsp cinnamon
20g / 1 tbsp honey
15g / 1 tbsp unrefined coconut oil
2 tbsp / 30ml cold water

Filling:
1kg raw pumpkin (you will get 500g after you cook and puree it*)
285g / 1 cup Greek yogurt
pinch of salt
2 tsp cinnamon
1 tsp vanilla extract
2 large eggs, lightly beaten
170g / 1/2 cup honey, melted
1 tbsp / 12g spelt flour

*To make the pumpkin puree, bring a large pot filled with water to boil. Cut the raw pumpkin into chunks (about 5cm/2inch) and cook in water until soft. Let cool. Transfer to a clean kitchen towel. Wrap the pumpkin up into the towel, twist up the ends and squeeze the water out until you have half of the weight you had in the beginning.

1) Preheat the oven to 180C / 350F and line the bottom of a 21 cm / 8 inch springform pan with parchment paper.

2) To make the crust, Mix together ground oats, flax, cinnamon and honey in a medium bowl. Add coconut oil and mix, using your fingers, until the mixture looks crumbly. Add water and mix until it forms a ball. If the dough looks too crumbly and doesn't hold, add more water. Press into the bottom of the prepared pan and place in the fridge while you prepare the filling.

3) To make the filling, mix together all the ingredients until very well combined. Pour onto the crust and bake for about 30 minutes or the pie is set and the center looks firm.

4) Remove from the oven and let cool completely. Transfer to the fridge and let sit overnight (if you have patience). It's much better cold! Serve plain or drizzle some honey/agave/maple syrup or anything you like.

Recipe by collecting memories


4 comments:

  1. Im SWOONING over this healthy dessert! You're right, pumpkin should be enjoyed all year round!

    ReplyDelete
  2. I totally agree, Gaby, pumpkin is so versatile and healthy. I've been wanting to make a Greek Yogurt Pie with the fresh yogurt I just made. Pumpkin just may be the way to go. Yours looks delightful!

    Thank you so much for sharing...

    ReplyDelete
    Replies
    1. Thanks! I love that you make your own yogurt. I'm definitely going to try that too!

      Delete

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