A few years ago, I „discovered“ a pumpkin and since then I cannot forget it. I do recipes from it every autumn. And because I’m vegan for the first time this autumn, I had to try a recipe for a vegan pumpkin pie (a non-vegan recipe). With Dad, we bought the ingredients that were not expensive and because today is my name day, on Friday we put ourselves into baking. It was simple and took about an hour to prepare. If I had to compare vegan and non-vegan option, I must honestly say that the vegan pumpkin pie is better! I was thrilled and I think that I’m going to eat it whole soon. Seriously – it’s like a whole autumn in a cake.
Have you ever baked a pumpkin pie? If you try my recipe or another definitely write me in comments or tag me on social media, I would like to see how you did it. I will be happy for tips and tricks about other cakes.
1½ cups of flour
¼ teaspoon of salt
¼ teaspoon of sugar
3 tablespoons of vegetable butter
¼ cup of vegetable milk
1¾ cup of pumpkin puree
¼ cup of agave syrup
½ cup of sugar
¾ cup of coconut milk
4 tablespoon of cornstarch
½ teaspoon of salt
1 vanilla sugar
Mix 2 teaspoons of spices – ginger, nutmeg, cinnamon, cloves (1 teaspoon cinnamon, 1 teaspoon ginger ½ teaspoon nutmeg, ¼ teaspoon cloves)
First, make pumpkin puree. Take pumpkin seeds out, cut the pumpkin into pieces and bake in the oven at 150 °C/60 minutes. Peel off the skin and blend the pumpkin into puree.
Mix the dry ingredients for the dough and then add the rest. Butter and milk are added according to needs. You need to make a ball from it which you can roll. Spread the dough over baking paper on a baking sheet and make higher edges.
All ingredients for the filling mix properly. Poured it onto the dough and bake at 180 °C/60 minutes. Then let it cool for at least 4 hours but better over night.