September, you know, is the month of new beginnings. School and tv series start again and we start also making a list of our good intentions for the restarting. We bet that many of you were waiting for September to get back in shape! What better way to do that? By following a Mediterranean diet, which uses best quality raw ingredients and reflects seasonality of products.<\/p>\n
So why don\u2019t we start preparing a light pumpkin pie?<\/b><\/p>\n
Today we propose you the pumping pie recipe without eggs and butter<\/b>, a soft breakfast cake<\/b>, really easy to prepare<\/b> because it requires just a few steps.<\/p>\nPumpkin: a low-calorie food, but tasty and versatile<\/b><\/h2>\n
Pumpkin <\/b>is a typical fall vegetable with a sweetish taste that makes it an extremely versatile ingredient. Indeed it is suitable for the preparation of both sweet and savory dishes: main courses, risotti, soups, velvet sauces, vegetable pies, au gratin; pumpkin pulp<\/b> is used also as basic ingredient for the preparation of jams, creams and pies.<\/p>\n
Pumpkin<\/b> is a friend of our health: it is low-calorie, therefore it is suitable for those who are on a low-calorie diet; it is rich in fiber and contains betacarotene, vitamin A and vitamin C.<\/p>\n
So pumpkin<\/b> is perfect for our pumpkin pie recipe without eggs and butter<\/b>!<\/p>\n
Let\u2019s see together the ingredients.<\/p>\n
Optional ingredient, according to your own personal taste:<\/p>\n
This light<\/b> pumpkin pie without eggs and butter <\/b>keeps well under a glass bell or into closed containers for 3-4 days.<\/p>\n
In a few steps we have prepared a vegan pumpkin pie <\/b>easy to prepare but incredibly tasty, try before you trust!<\/p>\n