Easy Vegan Pumpkin Pie (Whole Grain, Wfpb)
Vegan Pumpkin Pie - American Pumpkin Pie is not delicious only for Thanksgiving. You can make this pie in a few minutes. A whole-grain shortcrust pie crust made from spelt, cashew butter, which works completely without butter, margarine or oil. The filling makes this cake so delicious. The combination of ginger, allspice, cinnamon and nutmeg in this vegan pumpkin pie makes you want to grab seconds. And this spice combination makes this pumpkin pie an authentic vegan dessert for your holidays. Vegan | vegetarian | plant-based | free | milk-free | Whole grain | soy free | wfpb
Servings 1 pie
Equipment
Ingredients
Pie crust :
- ¾ cups 90g whole spelt or wheat flour
- 1 cup 90g almond flour
- 4.5 teaspoon 30g maple syrup
- ¼ cup 50g tahini or cashew butter
- ½ cup 120ml plant milk
Filling
- 1 can - 1 ¾ cups - 425g pumpkin puree
- 1 cup 240ml full-fat coconut milk, shake well before opening and measuring
- ¼ cup 50g coconut sugar
- 3 tablespoon cornstarch
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract or vanilla powder
- ¼ teaspoon ginger
- Pinch nutmeg
- Pinch allspice
- 1 teaspoon cinnamon
Vegan Coconut Whipped Cream
- 1 can coconut milk just the firm part
- 2 tablespoon maple syrup
- 1 tablespoon tapioca starch
Instructions
- First, you can preheat the oven to 350F (175C).
- You then start the dough by mixing all ingredients into a homogeneous elastic dough. Roll it out very thin and place it on a baking paper-lined pie pan.
- Now place the pan in the fridge. If you have dough pieces remaining, you can cut out shapes to later the pumpkin pie with.
- While the cake is in the fridge, take all of the ingredients for the pumpkin pie filling and stir with a hand mixer or stand mixer until creamy.
- Now you can pour the filling into the pie and bake in the preheated oven for about 1 hour.
- The pumpkin pie will still be a bit wobbly when taken out. This is completely normal. When the cake is completely chilled, the pumpkin filling will be firm.
- Serve the pumpkin pie with delicious homemade coconut cream. To do this, simply whip up firm coconut milk with maple syrup and starch until whipped cream consistency. I prefer to use my stand mixer because it takes a bit of time and effort to achieve the correct consistency.