How to make traditional Romanian Pumpkin Pie • Big and Hungry •

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal serves as a vegan binder.

Preheat the oven to 180°C (350°F).

Prepare the pie crust by mixing flour, butter, and a pinch of salt until crumbly.

Add cold water gradually to form a dough, then chill for 30 minutes.

Roll out the dough and fit it into a pie dish, trimming excess.

In a bowl, combine pumpkin puree, sugar, eggs, milk, and vanilla extract until smooth.

Mix in baking powder, cinnamon, nutmeg, and lemon zest until well incorporated.

Pour the pumpkin mixture into the prepared crust evenly.

Sprinkle raisins and walnuts on top of the filling.

Bake in the preheated oven for 45-50 minutes, until the filling is set and crust is golden.

Let the pie cool for at least an hour before serving.

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens