Delicious Pumpkin Pie With Whole Wheat Flour

Many of us deprive ourselves of certain foods or dishes due to their high calorie and carbohydrate content. However, that won’t happen with this delicious Whole Wheat Pumpkin Pie Dessert.

As long as we eat moderate portions, this delicious cake will be a good option to pamper the palate without affecting the diet. In addition, it is perfect to enjoy on a special occasion or as part of a snack. Do you want to learn how to prepare it? Discover 2 recipes.

Nutritional properties of pumpkin

To be more convinced of making this pumpkin pie, we previously highlighted some of its nutritional properties. And, as a publication in Nutrition Research and Practice compiles  , this vegetable is a source of carbohydrates, protein, fat, fiber, and vitamins and minerals.

Specifically, it contains:

• Vitamins A, B, C, and E
• Potassium
• Magnesium
• Zinc
• Omega-3 fatty acids

Pumpkin pie with whole wheat flour

We believe that the best moments are those that you share with your family or loved ones. Therefore, it is appropriate that you know how to make those occasions more enjoyable and prepare unbeatable dishes. What better than a dessert for that?

In this case, in addition to the nutrients in the pumpkin, you can enjoy the benefits of flour and whole grains. According to a study published in the British Medical Journal, these foods are rich in dietary fiber and micronutrients that promote health.

Ingredients

• 2 cups of grated pumpkin (300 g)
• 3 eggs
• 1 cup of crushed hazelnuts (150 g)
• 1 tablespoon of baking powder (15 g)
• 2 tablespoons of honey (50 g)
• 1 tablespoon of liquid stevia (15 ml)
• ¼ glass of milk (50 ml)
• 2 tablespoons of olive oil (30 ml)

• 1 cup of oatmeal (150 g)
• 1 cup of whole wheat flour (150 g)

Preparation

• First, in a large bowl, mix the pumpkin, eggs and crushed hazelnuts with the help of an electric mixer.
• Next, add the honey, stevia, and baking powder and continue beating on medium speed.
• Then add the oatmeal and oil. Beat until mixture is a little thick.
• Next, pour in the milk, and the whole wheat flour. The texture of the resulting mixture should be extremely thick.
• Finally, pour into a floured mold and bake for 40 minutes at 180ºC. Then unmold and you’re done. Enjoy a rich pumpkin pie with whole wheat flour.

Vegan pumpkin pie with whole wheat flour

Because we know that you can’t just stick with just one recipe, we bring you a variation of the previous one. However, this time, it is aimed at a specific audience, vegans.

So, if there are people with this lifestyle in your family, don’t worry, there is always a healthy and delicious option for them. This dessert is very easy to prepare and the ingredients can be found in any supermarket or grocery store.

Ingredients

• 1 cup of grated pumpkin (150 g)
• 3 tablespoons of cornstarch or cornstarch (45 g)
• 3 tablespoons of water (45 ml)
• 1 cup of hazelnuts or any type of dried fruit (150 g)
• 1 tablespoon of baking powder (15 g)
• 2 tablespoons of honey (50 g)
• 1 teaspoon of stevia (5 ml)
• ½ glass of oatmeal (100 g)
• A whole glass of whole wheat flour (100 g)
• ¼ glass of soy milk (50 ml)

Preparation

• To match the texture of the egg you must mix the cornstarch with the tablespoons of water in a small bowl.
• Then, in a separate bowl or bowl, mix the pumpkin with the hazelnuts or nuts of your choice, along with the baking powder.
• Then, pour the cornstarch mixture into the previous preparation, and add the honey, stevia and soy milk.
• Next, add the oatmeal and whole wheat flour. Beat well until only the pumpkin lumps remain.
• Finally, pour into a floured mold and bake for 30 or 40 minutes at 180ºC. Then, remove from the oven, unmold, and enjoy your vegan pumpkin pie with whole wheat flour.

In short, pumpkin pie is an easy recipe to prepare that we can adapt to many healthy ingredients. As long as we respect the portions, we can incorporate it on a regular basis in our diet. Enjoy it!