Pumpkin pie

Pumpkin pie recipe! Today I am going to share with you the easiest recipe to make a delicious pumpkin pie and guess what,sugar free!

I shared this tip before but I love it, I always freeze pumpkin puree after carving them on Halloween and then I can use it for different recipes, like this one.

This time I wanted to recreate a festive table,and tried to add something different with cutters. I have a cute collection of nativity cutters that I love and thought that it would use the image inside the pie with the characters. The pie is too small to fit them all but it’s still lovely for Christmas.

Pumpkin pie recipe


For that one you’ll need:

For the puff pastry : 2 cup flour,1 tbsp salt,250gr plant based butter frozen, 2/3 cup cold water. Grate the butter and add it to flour (I put the flour in the fridge 15min) slowly mixing. Pour the cold water into the dough. Mix. Wrap with a cloth and leave it in the fridge for 30min. Roll the dough,fold a rectangle three times and let it chill in the fridge again for 1hour.

For the filling:

1/3 pumpkin puree
3/4 heavy whipping cream
Half banana
1tbsp cornstarch
1/4 milk
1/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt

1 pre-bake the puff pastry 15min 180°c and then add the filling,bake 30min 180°c. While the pie was in the oven I cut the characters and some little stars to decorate the pie.

Pumpkin pie recipe

Do you like it? The taste was great and the girls loves the nativity inside 🥰

I made more characters with the cutters that we eat as cookies too🙊 they were delicious!

Pumpkin pie recipe

I saw all these pumpkins pie for Thanksgiving and thought that we could eat them during our Christmas holidays with the nativity cookies,so that styling was a test that we are definitely going to cook again! Hope you liked it!

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