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–+ servings

Vegan Pumpkin Pie

Portionen: 8 pieces

Zutaten

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

Zubereitung

  • 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.