Pumpkin pie

I love autumn vegetables: pumpkin, sweet potatoes, chestnuts … 

This is a sweet, humid and “fit” cake, something between a pie and pudding, perfect as a snack in the afternoon, as desert after your lunch, or to celebrate Halloween.

…and if I can enjoy it in a sunny autumn day, I’m happy 🙂


For a mould of 20 cm: (6 portions)

250 gr. cooked pumpkin (6-7 min. microwave)

100 gr. cooked carrots (5-6 min. microwave)

50 gr. oat flakes

1 egg

2 egg whites

1 tablespoon of baking powder

a touch of milk

cinnamon (to taste)

sweetener: stevia, agave syrup, honey… (to taste)


Pre-heat the oven at 200 degrees.

Put all the ingredients in a blender (the pumpkin and carrots have to be cool) and purée well.

Put it in a silicon mould and bake it at 200 degrees for 50 – 60 min.

Let it cool for around 2 hours and take it out of the mould.

You can serve it with a spoon of yogurt or sprinkle cinnamon over the pie.

Ready to enjoy! 🙂


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