- Recipes
Vegan Pumpkin Pie. Simply amazing.
Kristin Oldenburg
Typically, the pumpkin is used in hardy dishes. But if enjoyed sweet, as in cake or the legendary thanksgiving pumpkin pie, it is simply divine. Yes, we love a good carrot cake, but this fall this pie recipe beats that by far. So: Ready, grab a knife, go!
Ingredients:
For the crust:
1½ cups flour (type 405) • ½ cup cold vegan margarine • ½tsp salt • ½tsp brown sugar • 4tbsp ice cold water • 1tsp cinnamon
For the filling:
21oz pumpkin mash (equals 1 Hokkaido pumpkin) • 2fl oz maple syrup • 1/4 cup brown sugar • 1tsp natural vanilla extract • ½tsp salt • 1 cup coconut milk from a can (perhaps a bit more for “whipped cream“) • 2tsp cinnamon • ½tsp ginger powder • ¼ tsp nutmeg • ¼tsp clove powder • ¼cup cornstarch
First, prepare the crust:
Combine flour, salt, sugar, and cinnamon. Dice the cold (!) margarine, add it to the mixture, and knead briefly (!). Add the ice cold water and knead once more. Then, form the dough into a ball and place it in the refrigerator for 1 hour.
Then, make the filling:
For the pumpkin puree, cut the pumpkin into slices (you do not need to peel it) and cook it in the oven at 390 °F for 30 to 40 minutes, until the pulp is soft. Then, mash it with a (hand) blender. Add maple syrup, brown sugar, vanilla extract, salt, coconut milk, cinnamon, ginger powder, nutmeg, clove powder, and cornstarch and mix until you get a creamy mixture (add some water, if mixture is too thick).
Roll out the dough, grease a pie dish (9inch) and place the dough inside.
Evenly pour the pumpkin puree into the crust and bake pie in preheated oven at 350°F for about 50 minutes (cover the pie if the crust turns too brown).
Let the pie cool down in the dish (!) and put it in the refrigerator over night.
If you like, you can whip some coconut milk (full-fat) to decorate the cake with. But it’s not a must. And then:
