Vegan pumpkin pie

Name: Vegan pumpkin pie
Total time: 684 min
Yield: 8
Ingredients: 250 g white flour; 110 g sugar; 1 pinch salt; 120 g margarine; 4 tbsp water; 425 g pumpkin puree; 100 g full-cane sugar; 2 ½ dl coconut cream; 3 tbsp Maizena cornflour; 2 tsp cinnamon; 1 tsp ginger powder; ½ tsp nutmeg; 1 pinch ground cardamom; 1 pinch ground cloves

Enjoy the delicious flavours of autumn with this irresistible vegan pumpkin pie. Healthy ingredients are combined with a warming spice blend to produce a pie that offers harmonious aromas with every bite. The crispy pastry base perfectly complements the creamy filling made of pumpkin puree and coconut cream. This pie is easy to prepare: simply mix together the filling, roll out the dough and bake until golden brown. Serve with vegan cream and a sprinkling of cinnamon to add a touch of decadence. Whether you're planning a party or just feel like a heart-warming dessert: you simply must try this vegan pumpkin pie.

Ingredients

8 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

250 g white flour

50 g sugar

1 pinch salt

120 g margarine, cut into pieces, cold

4 tbsp water, chilled

Filling

425 g pumpkin puree

100 g full-cane sugar

60 g sugar

2 ½ dl coconut cream

3 tbsp Maizena cornflour

2 tsp cinnamon

1 tsp ginger powder

½ tsp nutmeg

1 pinch ground cardamom

1 pinch ground cloves

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Utensils

For a flan tin approx. 24 cm in diameter

How it's done

Dough

Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 20 mins. On baking paper, roll out the dough into a circle (approx. 28 cm in diameter), place in the prepared tin. Prick firmly with a fork.

Blind bake

Cover the dough with baking paper, weigh down with dried pulses. Bake for approx. 15 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave to cool slightly, remove the baking paper and pulses.

Filling

Mix the pumpkin puree with all the other ingredients up to and including the ground cloves, stir until smooth. Spread the filling over the pastry base, smooth down.

Bake

Approx. 1½ hrs. in the centre of an oven preheated to 150 °C. Remove the pie, leave to cool, cover and chill for approx. 8 hrs. or overnight.

Good to know

Tip:	Garnish the pie with vegan cream and cinnamon.

How-tos

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8 pieces

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