Pumpkin Fit Pie
Ingredients
For the dough; 2.5 cups of gluten-free or any type of flour you want, 1 egg, half a glass of milk, 3 tablespoons of carob extract or any sweetener of your choice, 1 teaspoon of vanilla
For the top; Half a kilo of pumpkin, 3 tablespoons of honey or any sweetener of your choice, 1 handful of walnuts (shrunken)
Instructions
For the top; Half a kilo of pumpkin, 3 tablespoons of honey or any sweetener of your choice, 1 handful of walnuts (shrunken)
Check to see if it is soft with a fork. After softening, strain and pass through a blender or robot. It should turn into a puree.
After it reaches a puree consistency, add honey and walnuts. Then move on to preparing the dough.
Take the ingredients for the dough into the kneading bowl and knead. It will be a dough like earlobe. Roll out a little larger than the size of the pyrex you will use with the help of a rolling pin on greaseproof paper (a little big to form the edges).
Place the dough in the boron with the greaseproof paper. Poke holes in the sides and bottom of the dough with a fork.
Bake the dough alone for 20 minutes at 200 degrees. After 20 minutes, spread the pumpkin puree in the middle and bake for another 10 minutes.
After I took it out of the oven, I melted 40 g of unsweetened chocolate in a bain-marie and covered them. Chocolate looks good, but it's okay. Enjoy it after it cools down.
Photograph
