This Pumpkin Pie is a light, healthy, and quick dessert that doesn’t require flour, butter, or eggs. It’s a perfect option for those looking for a healthier treat without compromising on flavor. The combination of pumpkin and semolina creates a moist and fluffy texture, while the kefir adds a slight tanginess that balances the sweetness of the pumpkin. The addition of a lemon syrup gives the pie an extra layer of freshness and sweetness, making it a delightful dessert for any occasion.

Full Recipe:

Ingredients

• Pumpkin: 300 g, grated (use a fine grater)
• Kefir: 200 ml (about 3/4 cup)
• Sugar: 100 g (about 1/2 cup)
• Semolina: 1 cup (about 180 g)
• Baking powder: 1 teaspoon
• Cinnamon: 1/2 teaspoon (optional for extra flavor)

For the Syrup:

• Sugar: 150 g (about 3/4 cup)
• Water: 120 ml (about 1/2 cup)
• Lemon juice: From 1 lemon (strained)

Instructions (Step-by-Step)

Step 1: Prepare the Pumpkin

1. Grate the pumpkin: Using a fine grater, grate 300 g of pumpkin. The fine texture helps the pumpkin blend into the batter, creating a smooth and moist pie.

Step 2: Mix the Ingredients

1. Combine the pumpkin with other ingredients: In a large mixing bowl, combine the grated pumpkin, 200 ml of kefir, 100 g of sugar, 1 cup of semolina, 1 teaspoon of baking powder, and 1/2 teaspoon of cinnamon (optional). Stir well until all the ingredients are evenly mixed.
2. No need to let the semolina sit: Unlike other recipes, you don’t need to wait for the semolina to swell before baking. The semolina will absorb the moisture during the baking process.

Step 3: Pour into the Baking Dish

1. Prepare the baking dish: Grease a baking dish with a little oil or butter (if not avoiding butter). A 26 cm round baking dish works well for this recipe.
2. Pour in the mixture: Pour the prepared batter into the greased baking dish and spread it out evenly.

Step 4: Bake the Pumpkin Pie

1. Preheat the oven: Preheat your oven to 180°C (350°F).
2. Bake the pie: Place the baking dish in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center of the pie comes out clean. The top should be golden brown, and the pie should be firm to the touch.

Step 5: Prepare the Lemon Syrup

1. Make the syrup: While the pie is baking, prepare the syrup. In a small saucepan, combine 150 g of sugar, 120 ml of water, and the juice of 1 lemon (strain the juice to remove seeds).
2. Simmer the syrup: Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes until slightly thickened.

Step 6: Syrup the Pie

1. Pour the syrup: Once the pie is out of the oven, while it’s still hot, pour the lemon syrup over the pie. Make sure the syrup is evenly distributed so it can soak into the entire pie.
2. Let the pie rest: Allow the pie to sit for about 30 minutes, so the syrup is fully absorbed and the flavors can meld together.

Step 7: Serve

1. Slice and enjoy: Once the pie has cooled and absorbed the syrup, slice it into pieces and serve. This pie can be enjoyed warm or at room temperature, and it gets even more flavorful the next day!

Cooking Tips

• Grating the pumpkin: Make sure to use a fine grater for the pumpkin to ensure it blends well into the batter, giving the pie a smooth texture.
• Syrup alternatives: If you prefer a less sweet pie, you can reduce the amount of sugar in the syrup or substitute it with honey for a natural sweetness.
• Spices: Feel free to add additional spices like nutmeg or ginger to enhance the flavor of the pie.

Storage

• Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. The pie tastes even better the next day as the flavors intensify.
• Freezing: You can freeze this pie by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Facts (Per Serving)

• Calories: 220 kcal
• Protein: 5 g
• Carbohydrates: 35 g
• Fat: 5 g
• Fiber: 3 g
• Vitamin A: 130% DV

Frequently Asked Questions (FAQs)

1. Can I use yogurt instead of kefir?
   • Yes, plain yogurt can be used as a substitute for kefir. It provides a similar tangy flavor and texture.
2. Can I replace semolina with flour?
   • This recipe specifically uses semolina for its light and fluffy texture. You can experiment with almond flour or oat flour, but the result may differ.
3. Can I add other ingredients to the pie?
   • Yes! You can add raisins, nuts, or even dried fruits to the batter to give the pie more texture and flavor.
4. What other sweeteners can I use in the syrup?
   • You can use honey, maple syrup, or agave nectar instead of sugar for a different flavor profile. Adjust the amount to your taste.

Conclusion

This Pumpkin Pie Without Flour is a healthy and easy-to-make dessert that’s perfect for those looking for a lighter option. The semolina creates a fluffy and moist texture, while the kefir adds a tangy balance to the sweetness of the pumpkin and syrup. With no flour, butter, or eggs, it’s a fantastic option for anyone looking to enjoy a delicious treat without the usual baking ingredients. Give this recipe a try and enjoy a light, flavorful dessert that’s sure to impress!