Pumpkin pie is a classic in American pastries, especially when Halloween is approaching. In Spain we are lucky to be able to eat pumpkin throughout the year, so we should introduce it frequently in our diet. If you have clicked on this recipe it is because you love sweet and want to know a healthy version of the famous dessert. But, before moving on to the instructions, I wanted to remind you of the version of the Pumpkin Nutella we made a few months ago.
Why use pumpkin in desserts?
Although you may be afraid that your cake tastes strange, I assure you that the pumpkin does not provide any flavor. As with carrots or sweet potatoes. Personally, I love using this vegetable for the amount of nutrients it provides. It is rich in especially beta – carotene (vitamin A), vitamin B, C, E, folic acid, potassium, phosphorus, magnesium, iron and zinc.
It also contains very few calories and is perfect for good digestive health.
Its consumption provides us with top quality carbohydrates , and in this recipe you will be surprised by the few ingredients that we will use. Also, you need to pay attention to the percentage of cocoa that is present in the chocolate (I recommend a minimum of 80%). It should also be noted that the quantities are intended for a mold of 23 centimeters in diameter and that will give about 8 servings.
Ingredients
- 80 grams hazelnuts or natural walnuts
- 60 grams oat flakes
- 400 grams of pumpkin
- 22 dates
- 100 grams of chocolate with 90% cocoa
- Approximately 200 ml of oatmeal drink, milk or other vegetable drink
- Neutral gelatin
Preparation
We cut the pumpkin into small pieces and put it in the oven for 30 minutes (or until they are done) at 250º with heat up and down.
We crush the hazelnuts (or walnuts), the oat flakes and 11 dates until achieving a compact and sandy texture.
Grease the mold a little with a few drops of extra virgin olive oil. We pour the previous mixture on the mold and keep in the fridge.
Crush the roasted pumpkin with the other 11 dates and 50 ml of water until there is a puree texture.
We boiled the oatmeal or milk drink with our jelly. Follow the manufacturer's instructions.
Once our gelatin has cooked, we pay for the heat and add the dark chocolate until it melts. We also put the pumpkin mixture.
Mix well and, if necessary, add a little oat drink to achieve a creamy texture.
We pour this new mixture on the mold and put it in the refrigerator for at least 6 hours. You can also leave it on overnight.
