First, we need to prepare the pasta sheets – simply mix the flour with the water and form thick dough. Roll it out in 5 equal layers.
Next, peel and grate the pumpkin. Place it in a metal pot with some oil and water. Put the lid on the pot and stew the pumpkin until it becomes soft.
In the meantime, cut the fruits in small pieces and grind the walnuts.
When the pumpkin is ready, let it cool down, and then – mix it with the fruits, coconut sugar, the walnuts, the cinnamon, and the oil. Our filling is ready – at this point, you can divide it into 4 parts.
Next, we can start arranging the pumpkin pie – place a pasta sheet at the bottom of the baking pan, then cover it with one part of the sweet stuffing. Continue to interchange the layers until you cover the pie with the last pasta sheet.
Grease it with some of the sunflower oil and bake in a medium oven (at 180° C /356° F) until fully cooked.
By “sugar-free” I mean without added white sugar and artificial sweeteners!
Note: make sure you choose organic dry fruits not treated with chemicals and sugar.
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