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Today we celebrate Halloween, also known as Saints'Eve. According to its etymology and historic writings, the name comes from the abbreviation of All-Hallows'-Eve.

It is believed that the provenance of this millennial festivity originated from the Celtic festival of Samhain. On the night of the 31st of October the end of summer and harvesting period was celebrated to start the darker season. Druids would make fires to keep the bad spirits away and some other rituals would be carried in order to help the deceased reach the other side. 
Later on, these pagan festivities would be Christianized and some of the practises would be prohibited. The 1st of November would become All Saints'Day

In the XVIII century many Irish immigrated to North America and spread their culture and some traditions like vegetable carvings such as pumpkins during the fall season. They would empty them and place a candle inside inspired by the legend of Jack-'O-lantern.
So a mix of all the story and traditions makes what Halloween is for us nowadays, with its sweet treats, pumpkins, spooky costumes and parties...



The pumpkin pie was one of those traditional dishes that were always present at home since I was a child and I was excited about sharing this version of the recipe.

So we'll make a homemade pumpkin purée that is quite easy and useful for many other recipes such as muffins, cakes, pumpkin spice lattes... The filling looks this dark after baking due to the coconut sugar caramelizing along with all the spices. I like to taste the flavour of them so I use a mix of 7 spices. If you like it smoother you just need to reduce the amount or take some of them out.
After many unsuccessful tests with the pie crust, I decided to make a version of a Thermomix gluten free recipe and the result is quite good

As you see this yummy spiced pumpkin pie is 100% homemade, gluten and dairy free, and vegan. It is rich and creamy and super tasty.




INGREDIENTS: (For a 28cm pie mold)

For the crust:

  • 250 gr. gluten free flour mix (I used Proceli's brand)
  • 100 gr. vegan coconut butter, at room temperature
  • 100 gr. water
  • 1 tsp. gluten free baking powder 
  • 1 pinch of pink Himalayan salt
  • 1 pinch non refined brown sugar 
For the filling:
  • 3 cups/750ml pumpkin purée (I used 1 and 1/2 butternut squashes)
  • 2 Tbsp. corn starch  
  • 1/4 cup maple syrup 
  • 1/2 Tbsp extra virgin coconut oil
  • 1/2 cup coconut sugar 
  • 1/2 tsp. pink Himalayan salt
  • 1/3 cup rice or almond milk
  • Ground spices: 1/2 tsp. cardamom; 1/2 Tbsp. nutmeg; 1 Tbsp. cinnamon; 4 grounded cloves; 1/2 tsp. star anise; 1/2 Tbsp. ginger and a pinch of Jamaican pepper.


  1. First we make the pumpkin purée. Preheat oven to 200ºC.
  2. Cut the pumpkin lenghtwise, cut the ends and discard them. Remove the seeds and strands. Pinch with a fork both in the skin and pulp.
  3. Place in an oven train upside down. Bake for 40-45 minutes or until completely cooked and soft. We make the crust in the meantime.
  4. Pour in the Thermomix or processor in the following order: flour + butter + water + baking powder + salt + sugar. If you are using the Thermomix blend for 13 seconds at 6-7 intensity. Remove and make a big ball with the dough, cover with plastic wrap and keep in the fridge for 10 minutes. 
  5. While it sets you can make the pumpkin purée. Remove the pumpkin from the oven and low the temperature to 180ºC. Remove all the pulp and throw the skin away. Mash it with a blender and when cooled down pour over a nylon bag or clean cloth on top of a strainer and a bowl to allow the water excess strain. 
  6. Pour the purée in a bowl and add the maple syrup, the spices, coconut oil, salt, sugar, and dilute the corn starch with the milk, then add to the rest and stir well with a whisk.
  7. Take the pie dough from the fridge and place some plastic wrap under and over it and start rolling with a rolling pin until you can cover the whole mold and the edges, making sure it is not too thick. You can use the remaining dough to garnish.
  8. Moisten the sides with water so the crust sticks properly. Pinch the base with a fork, brush with some milk and put in the oven and bake for 10-15 minutes. 
  9. Once the time is over remove from the oven and pour the pumpkin filling uniformly. You can use the remaining dough to garnish as you wish. Brush with some milk so it gets golden when baked.
  10. Place in the oven and cook for 45-50 minutes. The middle of the pie must be cooked when you take it out, you can check this with a toothpick. It will set completely when cooled down.
  11. Wait around 30 minutes before you serve it. You can keep it in the fridge and then warm every slice in the microwave for a minute, or warm up the whole pie in the oven at medium temperature.


Blueberries & Olives
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