Embark on a culinary adventure with a twist – a tender, aromatic pumpkin pie that’s not just a treat for your taste buds but a feast for your senses. This recipe unveils the secret to creating a masterpiece without a pinch of flour, making it a delightful surprise for the health-conscious dessert lovers out there.
Imagine the velvety essence of boiled pumpkin, harmonizing with the warmth of cinnamon and the zing of orange zest. This flourless wonder boasts a creamy texture, courtesy of toasted semolina, elevating your culinary experience to new heights.
But the journey doesn’t end there – each step is a dance of flavors and textures, leading to a divine dessert that’s as pleasing to the eye as it is to the palate. And the best part? It’s an indulgence you can savor guilt-free!
So, whether you’re a seasoned chef or a kitchen novice, this pumpkin pie promises a slice of happiness in every bite. Ready to make magic in your kitchen? Let the aroma of cinnamon-spiced dreams fill your home as you create this flourless masterpiece. Tea time has never been this enchanting!
- Pumpkin — 400 grams (about 14 ounces)
- Eggs — 4 pieces
- Semolina — 80 grams (about 1/2 cup)
- Orange zest — 1 teaspoon
- Cinnamon — to taste
- Boil the pumpkin in water until it becomes tender and can be easily mashed.
- Blend the boiled pumpkin into a smooth puree and return it to low heat, stirring constantly. Gradually add the eggs.
- Toast the semolina in a dry pan until it reaches a creamy shade, then gently introduce it to the pumpkin mixture.
- Simmer for 5 minutes until the mixture thickens. Add cinnamon and orange zest, then pour it into a baking dish, pre-sprinkled with fine oatmeal. Bake in an oven preheated to 180 degrees Celsius (about 350 degrees Fahrenheit).
- Allow it to cool, remove from the mold, and optionally coat with yogurt.
Indulge in a Tea Delight with this Flourless Pumpkin Perfection!