Pumpkin Pie – without Eggs, without Butter

A great pie recipe for any occasion:

Coarsely dice pumpkin flesh, steam in vegetable strainer until soft, just under 10 minutes. Press through a potato ricer on top.

Mix finely ground wheat with the baking powder. Stir honey well with oil and water, add to wheat flour form. Add pumpkin and raisins. Season heartily with cinnamon, ginger and mace and mix everything together well. Fold in arrowroot flour and pour into a greased springform pan, smooth out.

Bake at 200 °C for a good 40 to 45 minutes, turn off the stove and leave the cake in the oven for another 5 minutes. Then take it out and let it cool in the pan at the beginning.

This cake is juicy and can therefore be baked well a day in advance.

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