Pumpkin pie is an American classic that should not be missed at Thanksgiving. This special type of pumpkin pie is also popular at Halloween or Christmas. For our vegan version of pumpkin pie, a quick base (pie crust) is first kneaded together from flour, vegan butter and water. The delicious filling consists of pumpkin puree – which you can easily make yourself from oven-cooked Hokkaido pumpkin – cream, sugar, starch and typical pumpkin spices: cinnamon, ginger, cloves and nutmeg. The cake can then take a seat in the oven for around 45 minutes. That’s it, the sweet pumpkin temptation is ready.
Vegan Pumpkin Pie
Ingredients
Pie Crust
- 180 g flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 100 g vegan butter, cold
- 60 ml water, ice cold
Pie Filling
- 500 g pumpkin puree, see recipe below
- 250 ml vegan cream
- 150 g sugar
- 35 g cornflour
- 2 tsp cinnamon, ground
- 1/2 tsp ginger, ground
- 1/4 tsp clove, ground
- 1/4 tsp nutmeg, ground
- 1 pinch salt
Toppings (optional)
- vegan whipped cream
- pecan nuts
- ground cinnamon
Preparation
- For the crust, mix the flour, salt and sugar. Cut the cold butter into small pieces. Quickly knead all the ingredients together. Add more cold water drop by drop until you can just form a ball. The dough should not be moist. Cover the dough ball and chill in the fridge for at least 1 hour.
- In the meantime, prepare the filling. If necessary, make the pumpkin puree according to the recipe below. Place the remaining ingredients for the filling in a food processor with 500 g of pumpkin puree and blend until smooth.
- Preheat the oven to 180 degrees Celsius. Grease a pie or quiche tin (approx. 26 cm in diameter). Roll out the dough ball on a well-floured work surface with a rolling pin to approximately the size of the tin. Place in the tin and press down the sides. Even out any areas that are too thick or too thin. Pour in the filling and smooth out. Bake the pumpkin pie at 180 degrees Celsius for approx. 45 - 50 minutes. Remove from the oven and leave to cool completely in the tin.
- Optionally, decorate the pumpkin pie with vegan whipped cream, a little cinnamon powder and a few chopped pecan nuts before serving.
Song of the recipe:
Modern, relaxed, alternative R&B from America. The right vibe for baking a pumpkin pie.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
Pumpkin Puree
Ingredients
- 1 Hokkaido pumpkin
Preparation
- For the pumpkin puree, halve a Hokkaido pumpkin, remove the core and cut into sixths.
- Place on a baking tray lined with baking paper, rub with olive oil and bake at 180 degrees Celsius for approx. 30 - 40 minutes until soft.
- Leave to cool slightly and puree in a food processor.
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