Welcome to Paulina Cocina! Today we have a flourless pie! It's actually a flourless pie with a pumpkin base and spinach filling. Delicious!
Since it doesn't contain flour, it's a great gluten-free option for those who, for some reason, need to eat gluten-free or want to reduce their flour consumption.
It's also ideal if you feel like trying something different, which never hurts!
I got this flourless cake from Pinterest, which seems to be an endless source of recipes. Honestly, there are some things I really like, although I doubt most of them are real.
I decided to try this recipe because it's great to think of original gluten-free cake recipes, so today I'm sharing this one with you!
Content table
About this flourless pumpkin-based pie
Of all the gluten-free pie recipes, this has to be one of the most original. Along with the potato-based pie you can see here, it's a great option for making a great pie without using flour.
Although, to be honest, it takes quite a while for the pumpkin base to dry out, as seen in some Pinterest posts, it's not that easy to make it crispy.
It's delicious, but don't expect a flourless pie with the crunch of a pastry, because that's not what you get. Although it's still a great option for any dinner or lunch, and for a healthier meal!
You can see the full recipe here, and subscribe to the YouTube channel by clicking here to access all the exclusive content on the network!
Greetings and until next
Juanita
Assistant
Ingredients
for a medium cake
- 1 pumpkin
- 1 onion
- 1 spinach package
- 1 garlic clove
- 2 eggs
- 1 cda of cream cheese
- mozzarella cheese
- salt, pepper, paprika
Flourless Cake Recipe
with a pumpkin base!
- Cut the pumpkin without peeling it, removing the flesh and seeds. Don't throw away the seeds; you can bake them in the oven, see here. Steam or bake them until tender.
- Chop the onion, garlic, and the spinach bundle. You can cook it on the top shelf of the steamer or sauté it in a pan with a little oil until the onion is translucent and the spinach changes color.
- Once the pumpkin is done, peel it and mash it thoroughly to make a puree. Season with salt, pepper, and a little paprika if you like.
- Grease a medium to small springform pan and spread the puree evenly over the bottom and sides. You can use the back of a spoon to smooth it out. Bake in a medium-low oven. The idea is to let the dough dry thoroughly. I had to let it sit for almost 3 hours, depending on your oven and the humidity.
- To prepare the filling, beat two eggs with a tablespoon of cream cheese until combined, season with salt and pepper, and add the spinach, garlic, and onion. Mix well.
- When the pie is a little dry, place the filling on the pumpkin base. We'll obviously top it with cheese, and return it to the oven until it's melted and golden.
She's beautiful, isn't she?
and super delicious!
Paulina!!!! Thanks for the flourless pumpkin pie recipe!! But time is money, so I'm going to try the pumpkin and quinoa base and then I'll let you know...
An idea my husband had for the crust: put it on the bottom rack of the oven, so it could catch the heat from above. It turned out delicious! I added some mustard-and-curry chicken pieces to the filling, and just one egg was enough. Delicious, delicious…
Put it on the oven floor for a few minutes? I do this with pizzas because my husband likes them almost burnt.
Paulina, mix the pumpkin with corn flour and the pie crust will come out crispy!!! I think so?
Paulina, haven't you tried adding kuaquer or something like that to the base to make it crispier?
With this pumpkin pie... perhaps you could use a dehydrator (I don't have one), but vegans and cookie makers usually have one to dry either their vegetables or the icing on the cookie decorations. Maybe it works, Pauli.
I made the merry-go-round potatoes, as you said, I made a mistake with the mold - it should have been smaller, but they still turned out golden brown and delicious! Thanks, genius!