American Pumpkin Pie Without Eggs and Milk
4 servings
90 minutes
American pumpkin pie without eggs and milk is a cozy autumn treat infused with the warmth of home traditions. This dessert has roots in American cuisine, where pumpkin is not only a symbol of Halloween but also a key ingredient in many dishes. Its rich aroma of cinnamon, nutmeg, and cardamom fills the home with comfort, while the tender texture of pumpkin puree, sweetness of dates, and light spiciness make it special. This pie is perfect for vegans and those avoiding dairy but not wanting to sacrifice flavor. It can be served warm or chilled, complemented with honey, nuts, or a scoop of vanilla ice cream. It's a treat that brings people together—whether for family gatherings or festive tea parties with friends.
1
First, prepare the pumpkin for the filling. Cut the pumpkin in half and scoop out the seeds. Place the two halves of the pumpkin on a baking sheet with the skin side down and bake at 180 degrees Celsius for about 40 minutes. During this time, the flesh of the pumpkin will become soft.
2
Remove the pumpkin from the oven and scoop out the flesh. I do this with an ice cream scoop — very convenient! Place the pumpkin flesh in a blender. Add starch and spices to the pumpkin — ginger, cardamom, nutmeg, and cinnamon. Also add dates to the pumpkin. The dates should be rinsed beforehand, soaked for about 10 minutes, and pitted. Optionally, you can add a couple of tablespoons of brown sugar. I don't add it — there's enough sweetness from the pumpkin and dates. You can also add cream or coconut cream if desired. I'm cooking without them today.
- Starch: 2 tablespoons
- Ginger: 1 teaspoon
- Cardamom: 1 teaspoon
- Nutmeg: 0.5 teaspoon
- Dates: 0.5 glass
- Brown sugar: 0.5 glass
- Coconut cream: 50 ml
3
Use a blender to puree the pumpkin with the other ingredients. The pumpkin pie filling is ready!
4
For the test, mix flour, sugar, and baking powder. Stir.
- Whole wheat flour: 2 glasss
- Baking powder: 1 tablespoon
5
Add vegetable oil. Mix and rub with your hands to evenly distribute the oil throughout the flour mixture.
- Vegetable oil: 30 ml
6
Slowly pour in water (by eye, so the dough is not sticky and elastic) and knead the dough. Roll the dough into a flatbread slightly larger than the baking dish. It’s better to use a low dish! Transfer the dough to the dish, lining the bottom and sides. Form the edges.
- Water: to taste
7
The pie crust is ready. Spread the pumpkin filling into the crust. Use a spatula, spoon, or knife to distribute and smooth the filling layer.
- Butternut Squash: 1 kg
8
Bake the pie for 30 minutes at 180 degrees Celsius.
9
Let the pie cool a bit, remove it from the mold, slice it, and serve it. You can cool the pie in the fridge right in the mold — it’s good both warm and cold. The taste of the pie changes. You can drizzle pieces of pie on plates with honey and decorate to your liking. For example, sprinkle with crushed walnuts or top with whipped cream. The pie can be served with a scoop of ice cream. I like the combination of pumpkin pie with fresh marjoram.