Juicy vegan pumpkin pie
- Vegan - lactose-free - gluten-free
Preparation time: 90 minutes - Difficulty level: medium
Dough ingredients:
- 160 g rice flour
- 50 g gluten-free oat flour
- 80 g coconut blossom sugar
- 50 g ground almonds
- 2 tbsp ground linseed - optional:
Chia seeds- Some grated organic orange peel
- 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar baking powder
- 1 pinch of salt
- 1 level tsp cinnamon
- 1 tsp vanilla pulp
- 120 g pumpkin pulp (Hokkaido)
- 240 ml plant-based drink of your choice
- 60 g almond butter, light or dark
- 40 g date puree
- 1 tbsp lemon juice
Frosting:
- Vegan cream cheese
- margarine
- 2 tbsp orange juice
- powdered sugar 50-100 g
- fresh strawberries or raspberries for decoration
Decoration:
- nuts & fruit of your choice, we like pecans & physalis with it
- 160 g rice flour
- 50 g gluten-free oat flour
- 80 g coconut blossom sugar
- 50 g ground almonds
- 2 tbsp ground linseed - optional:
Chia seeds- Some grated organic orange peel
- 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar baking powder
- 1 pinch of salt
- 1 level tsp cinnamon
- 1 tsp vanilla pulp
- 120 g pumpkin pulp (Hokkaido)
- 240 ml plant-based drink of your choice
- 60 g almond butter, light or dark
- 40 g date puree
- 1 tbsp lemon juice
Frosting:
- Vegan cream cheese
- margarine
- 2 tbsp orange juice
- powdered sugar 50-100 g
- fresh strawberries or raspberries for decoration
Decoration:
- nuts & fruit of your choice, we like pecans & physalis with it
Preparation:
Preheat the oven to 180 degrees fan.
First wash the pumpkin, then cut off pieces with the skin and cut them into finger-thick cubes.
Bring the pumpkin cubes to the boil in a little water and simmer gently until the pumpkin is soft.
Drain the water and leave the pumpkin to cool slightly.
Mix all the dry ingredients, including the vanilla pulp, together in a bowl.
Puree the pumpkin pulp with the plant-based drink, almond butter, date puree and lemon juice in a tall blender jug using a hand blender and stir the mixture into the dry ingredients using a whisk until everything is well combined.
Pour the batter into the prepared springform pan (26 cm) and bake for approx. 40-45 minutes in the middle of the oven. Cover in between if necessary.
Test for doneness in the middle of the cake. Then leave to cool and remove the sides from the tin.
Carefully turn your cake out onto a round cake rack to cool further.
Frosting:
In the meantime, mix a smooth cream from the ingredients listed above.
To do this, first beat the butter vigorously with a kitchen mixer and gradually mix in the cream cheese.
Stir in the juice and powdered sugar until the cream has a good spreadable consistency.
It is better if it is a little too firm than too creamy, then it will keep its shape for longer.
Spread the cream over the cooled cake, decorate as desired and place in the fridge for approx. 2 hours.
