agava design

What comes to your mind when I say November and pie? Pumpkin pie!

This is not a typical cake in Italy, reason why I found out about it only a couple of year ago, but since I have I’ve never looked back!

I’ve a REAL sweet tooth, feed me cake and we’ll be friends forever, but I tend to avoid sugar and prefer more natural ingredients. For this reason and to stay healthy I like to experiment in the kitchen when it comes to bake and come up with healthier version of traditional recipes, and easy as well because I like better to enjoy the results than spending hours baking!

So here is an easy and quick healthy recipe for pumpkin pie (I actually used butternut squash) that makes a perfect breakfast or afternoon tea snack!


  • 200 g oat flour
  • 100 g whole wheat flour
  • 2 tbsp flax seeds + 6 tbsp water
  • 300 g butternut squash or pumpkin (raw)
  • 100 g of cashew yogurt
  • 90/100 g agave syrup
  • 15 g baking powder
  • 60 g of coconut oil
  • 40 g oat milk (or others)
  • 80 g of cashews
  • 80 g of cocoa nibs or extra dark (at least 70%) chocolate chips
  • cinnamon (as much as you like)


  • Blend the flax seeds, add the water ant put it to rest for 10 minutes
  • Peal and cut the butternut squash (or pumpkin) and blend it raw
  • Add to the butternut squash the flax seed and water mix, the yogurt, the syrup, the coconut oil and mix all together
  • Mix the flours and the baking powder and add part of it in
  • Add the milk
  • Add the rest of the flour
  • Add cinnamon, cashews’ (in pieces) and cacao nibs
  • Heat the oven 180°C
  • Pour the mix in a round cake pan
  • Bake for around 50′


My favorite combo is fresh yogurt and drops of peanut/almond butter and some cacao nibs, but you can get wild and choose your favorite topping (share that with me so that I can try if you find another great combo).

Hope you enjoy the pie, tag me on IG if you try it! <3

Love you!


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