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Sweet Pumpkin Pie


For filling:

  • 600 g Pumpkin
  • 1 tsp Ginger
  • 1/2 tsp Ground nutmeg
  • 1 tsp Ground cinnamon
  • 1 tbsp. Corn starch
  • 1 tsp Brown sugar
  • 2 tbsp. Dates

For the dough:

  • 1.5 cups Flour wholegrain
  • 1/3 cup Brown sugar
  • 1 tbsp. Soda
  • 30 ml Vegetable oil
  • about 1 cup Water for a non-sticky, plastic test.


  • Cut the pumpkin into several pieces, remove the seeds.
  • Lay out a pumpkin on parchment paper and send to bake in the oven for 45 minutes at a temperature of 180 degrees.
  • Soak the dates in water for 10-15 minutes, then remove the stones.
  • Remove the pumpkin pulp from the oven and place it in the bowl of the blender.
  • Add dates, starch, ginger, sugar, nutmeg and cinnamon.
  • Grind all the ingredients for the filling to a state of uniform mashed potatoes.
  • For the dough mix flour, soda, sugar. Mix.
  • Add vegetable oil and grind hands in crumb.
  • Gradually pouring cold water, knead the dough to a dense consistency.
  • Roll out the dough with a rolling pin and gently shift it into a low baking dish. Well press the dough to the walls of the form.
  • Lay out and level the pumpkin filling.
  • Bake the cake for 35 minutes at 180 degrees.