4 pieces or 16 pieces

Ingredients: base 200 grams of spelled flour, 1 teaspoon of oregano, pinch of salt and 180 ml of water. Pumpkin puree 800 grams of pumpkin (raw, cut into pieces and roasted for 20-30 minutes at 200 degrees with 2 cloves of garlic and 2 red onions), 1 teaspoon of cayenne pepper, 4 tbsp of nutritional yeast, 2 teaspoon of cumin, 2 tbsp of rice stream and salt and pepper to taste . Some pumpkin and sunflower seeds for the topping.

I made 4 small cakes, you can also make 1 large cake.

Step 1

Preheat the oven to 180 degrees and line the cake tins with baking paper.

Step 2

Mix all the ingredients for the base together and form it into a ball. Wrap the ball in some cling film and let it rest in the refrigerator for 20 minutes.

Step 3

Remove the roasted pumpkin pieces, garlic and onion from the oven and place them in the food processor with the other ingredients. Make it into a smooth puree. Taste to see if it suits your taste.

Step 4

Divide the dough into 4 balls. Press it flat into the molds and poke some holes in the bottom. Now put it in the oven for about 10-15 minutes.

Step 5

Remove the molds from the oven and fill them with the pumpkin puree. Finish with some sunflower and pumpkin seeds.

Step 6

Place the tarts back in the oven for about 10 minutes.

Step 7

Eat this little pumpkin pie with a fresh salad or divide the pies into pieces for a small snack during the holidays.

Step 8

Would you like to take your cake with you? Then let it cool thoroughly and then put it in your boho tiffin. Also tasty to eat cold.