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Here’s the ultimate pumpkin pie, the kind you just can’t get enough of and makes you wonder: “How can this dessert be so decadent as well as so healthy?” Welcome to Madame Labriski’s world.
Pumpkin pie is the queen of pies for our American neighbours. I’d never in my life made a pumpkin pie but I felt like giving it a go. As always, I went with my gut instinct and let inspiration guide me. I wanted a pie that was smooth and creamy that you can devour guilt-free without getting a sugar overload. Why add sugar to everything and for no reason? And what if there was an alternative way of making comforting food?
PRESTOI!
Here’s my unpretentious version. My hubby could eat the whole thing in one sitting. Admittedly, he does like his food… but still. What you’ll like about this one is it’s light and creamy taste.
A smooth, creamy pie with NO ADDED REFINED SUGAR that’s high in fibre. The secret? Date puree. Surprised?
This pie will add a touch of magic and turn your Sunday evening meal into a royal feast. That’s why I called it Fit-for-a-Queen Hahaha! What’s more, it’s super easy to make. The proof: you don’t even need to use a rolling pin. Grab your wooden spoon instead!
P.S.: You can just as easily make this pie using any of the date purees, the regular, vanilla or caramel. Yumski!
GLUTEN FREE: prepare the crust with almond flour (ground almonds).
