Pumpkin Pie


Healthy recipes, healthy cooking, healthy eating

With this recipe I’m announcing new healthy project in collaboration with Encian, Croatian company that offers the highest quality food, cosmetics and food supplement.

So it’ll be a lot of healthy recipes, healthy cooking and healthy eating! :*

First one is real Autumn recipe, with delicious pumpkin and a lot of autumn spices.

It’s very traditional, but with another healthy kick, with rice flour, Muscovado unrefined brown sugar and Himalayan salt.

I have to say you really taste the difference. In a good way! 😉




250 g Encian Superfoods organic Rice flour

1 teaspoon Encian Himalayan salt

1/2 teaspoon cinnamon

125 g cold butter

1 egg

1 dcl cold water


450 g pumpkin puree (Butternut or Hokaido) / 1 large pumpkin

100 g Encian Light Muscovado unrefined brown sugar

2 eggs

1/2 teaspoon Encian Himalayan salt

1 teaspoon cinnamon

1/4 teaspoon Encian Superfoods organic ginger powder

1/4 teaspoon nutmeg powder

250 ml sweet cream


Mix together rice flour, Himalayan salt and cinnamon
Add butter and mix well with the dough extension until dough is like sandy mixture
Add egg and again blend well
Begin to knead with hands, adding a little cold water, until dough is smooth and soft
Make a ball, wrap it with plastic wrap and place it in refrigerator for an hour

During this time, peel pumpkin, remove seeds, cut into large cubes and place in the oven at 200 C for 25-30 min (until its soft)
Remove from the oven, let it cool for a little and blended to make a puree
In another bowl, mix eggs, add sugar, salt, cinnamon, ginger, nutmeg, pumpkin puree and cream
Blend it well until mixture is smooth

Take out dough from the refrigerator, roll it to about 5 mm thickness, put it into a pie mold (diameter 28 cm), poke with fork on several places and pour the mixture

Put in a preheated oven at 220 C for 15 min, then reduce to 175 C for another 25-30 min

Serve with whipped cream.




And remember: “People who love to eat are always the best people!” :*