THE BASE INGREDIENTS
1 Cup White Dinkel Floor
1/2 Cup full Dinkel flour
1/2 teaspoon cinnamon
1/3 cup coconut oil
1/4 to 1/3 cup warm water
2 tablespoons maple
STEPS
Turn on an oven at 170 degrees, In a bowl mix flour and cinnamon, Pour over coconut oil, maple, and warm water gradually, Mix and knead well for at least five minutes until uniform and dough is obtained, Roll out to a 24 cm diameter circle, Transfer the dough to a well-greased pie pan, Tighten the bottom and sides to pierce the bottom with a fork.
Put in the oven and bake for 10 minutes.
THE FILL INGREDIENTS
500 g cooked pumpkin
2/3 cup coconut cream
1/3 cup maple
1/2 cup brown sugar / coconut
1/4 teaspoon of nutmeg, ginger powder, salt
1 teaspoon cinnamon
1/4 cup of tapioca flour / cornstarch flour
1/3 cup coconut flour / rice flour / oat flour / spelled flour
STEPS
Place all ingredients in the blender (either a food processor or a rod blender), Process into a smooth ointment, Take the dough out of the oven and pour the filling over, Put in the oven for an hour (still 170 degrees), Take out and leave in refrigerator for at least 12 hours.
THE CREAM INGREDIENTS
2 tablespoons coconut oil
1/3 cup coconut cream
1 teaspoon vanilla extract
3 tablespoons maple
STEPS
Lay all the ingredients in the blender, Process into a paste, transfer to a bowl and leave in the refrigerator for at least half an hour, Take the cake out of the fridge (after 12 hours), Transfer the cream to a perfume bag and decorate as the love of your soul.
Pumpkin Pie