Pumpkin pie

Norsk

Bunn
2 ss (30g) smeltet smør
1-2 eggehviter (~30g)
Så mye mandelmel du trenger for riktig konsistens
Søtning etter smak
Litt salt
En liten ts bakepulver

Fyll
400g (1 boks) gresskarpuré
200g (2 dl) kokosmelk/krem
1 ts vaniljeekstrakt
1/4 ts malt nellik (jeg droppet denne)
1/2 ts kanel
1/2 ts muskat
1/4 ts ingefær
1/4 ts kardemomme
En klype salt
3 ss lønnesirup (jeg blandet litt agavenektar, honning og søtning)
1 ss arrowroot-pulver
2 egg + 1 eggehvite, pisket

Alternativt kan du bruke dette gresskarpaikrydderet:

Gresskaipaikrydder
4 ss kanel
4 ts muskat
4 ts ingefær
3 ts allehånde

- Bland de 2(3) blokkene hver for seg, press ut bunnen i en paiform og hell i fyllet
- (du vil kanskje ha bunnen i ovnen en stund før du har i fyllet. Jeg vet ikke. Jeg gjorde ikke det.)
- Ha det i ovnen i 40-50 minutter på 175 grader.



English

Crust
2 tbs (30g) melted butter
1-2 egg whites (~30g)
As much almond flour you need for the right consistency
Sweetener to taste
A bit of salt
1 small tsp baking powder

Filling
400g (1 can) pumpkin puree
200g (2 dl) coconut milk/cream
1 tsp vanilla extract
1/4 tsp ground cloves (I omitted this)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cardamom
A pinch o fsalt
3 tbs maple syrup (instead, I mixed some agave, honey and sweeteners)
1 tbs arrowroot powder
2 eggs + 1 egg white, whisked

Alternatively, you can use this pumpkin pie spice

Pumpkin pie spice
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice

- Mix the 2(3) blocks separately, press the crust in a pie pan and add the filling on top
- (you might want to bake the crust a bit before adding the filling, I dunno. I didn't.)
- Put in the oven for 40-50 minutes on 175 degrees celsius

Filling source
Spice source