{"id":30620,"date":"2023-02-12T08:39:55","date_gmt":"2023-02-12T08:39:55","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/pumpkin-pie-without-butter\/"},"modified":"2023-02-12T08:39:55","modified_gmt":"2023-02-12T08:39:55","slug":"pumpkin-pie-without-butter","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/pumpkin-pie-without-butter\/","title":{"rendered":"Pumpkin pie without butter"},"content":{"rendered":"


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Pumpkin pie without butter<\/h1>\n

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There pumpkin pie<\/strong> it is a timeless dessert, whose simple recipe is handed down from generation to generation, loved since childhood. It is one of the best solutions for a sweet and even healthy snack or breakfast, because it is butter-free and contains all the vitamins of the pumpkin. The texture of the cake is very soft<\/strong> but not at all humid and can be enriched with dark chocolate drops<\/strong> or be flavored with cinnamon, or a mix of spices such as nutmeg, cinnamon and cloves. To make this recipe you can use the variety of pumpkin you prefer or that you have available, even if we do we advise you to choose the delicate pumpkin<\/strong> or the Mantuan pumpkin, sweet and floury, perfect for this preparation!<\/p>\n

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<\/i> Ingredients for 8-10 servings<\/i><\/h3>\n
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  • <\/i> Eggs: 3<\/li>\n
  • <\/i> Flour 00: 150 g<\/li>\n
  • <\/i> Granulated sugar: 100 g<\/li>\n
  • <\/i> Potato starch: 30 g<\/li>\n
  • <\/i> Whole pumpkin: 250 g<\/li>\n
  • <\/i> Sunflower seed oil: 55 g<\/li>\n
  • <\/i> Baking powder: 10 g<\/li>\n
  • <\/i> Lemon: 1<\/li>\n
  • <\/i> Orange: 1<\/li>\n
  • <\/i> Vanilla extract: 1 tsp<\/li>\n
  • <\/i> Orange liqueur: 1 tbsp<\/li>\n
  • <\/i> Powdered sugar: to taste<\/li>\n<\/ul>\n<\/div>\n
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      \n
    • <\/i> Preparation: 30 minutes<\/i><\/li>\n
    • <\/i> Cooking: 1 hour<\/i><\/li>\n
    • <\/i> Total: 1 hour, 30 minutes<\/i><\/li>\n
    • <\/i> Calories: 198 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
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      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Cut the pumpkin into slices about 3 cm thick, arrange them on a sheet of aluminum foil and make a package with another sheet, placing them on a baking tray. <\/p>\n\n

      2<\/span><\/p>\n

      Bake in a preheated static oven at 200\u00b0 for 20 minutes. Take it out of the oven and open the packet, let it cool and then remove the pulp with a spoon. <\/p>\n\n

      3<\/span><\/p>\n

      Blend the pumpkin pulp with the sugar, vanilla and oil for about 1 minute with a mixer. <\/p>\n\n

      4<\/span><\/p>\n

      Add the eggs, the grated rind of 1 lemon and \u00bd orange and the liqueur, if you like. <\/p>\n\n

      5<\/span><\/p>\n

      Blend for another minute, then add the flour with the potato starch and baking powder and blend for another minute. <\/p>\n\n

      6<\/span><\/p>\n

      Pour the mixture into a previously oiled and floured 22 cm mold. <\/p>\n\n

      7<\/span><\/p>\n

      Bake in a preheated static oven for 40 minutes at 170\u00b0. Do the toothpick test. Remove from the oven as soon as it is cooked and leave to cool. <\/p>\n\n

      8<\/span><\/p>\n

      As soon as it has completely cooled, turn it out onto a serving plate and sprinkle with icing sugar. <\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      You can use it raw cane sugar<\/strong> instead of granulated sugar.<\/p>\n

      Serve the pumpkin pie with a spoonful of eggless mascarpone cream!<\/p>\n

      You can use one silicone mould<\/strong>. In that case there will be no need to butter it.<\/p>\n

      You can replace half of the flour with almond flour.<\/p>\n

      If you don’t like orange liqueur you can integrate with 1 tablespoon of orange juice<\/strong> or omit it entirely, the cake will not be affected.<\/p>\n