Pumpkin – especially hokkaido – is besides kale my favorite autumn vegetable. I’m not too much into baking sweets, cakes and pies but as my weekend trip got cancelled I got plenty of free time left spontaneously so I decided to give my cravings for an OMS-friendly pumpkin pie a go.
And hell yeah, I nailed it. I was so excited about the outcome that I needed to eat 3 pieces in a row. Texture and taste were amazing and if I wouldn’t have known better, I would have been thinking it’s non-vegan.
ingredients:
Dough
- ½ cup spelt flour (or whole wheat)
- ½ cup almond flour
- 1 tbsp corn starch
- 2 tbsp coconut sugar or any other sugar you prefer
- 1 tsp cinnamon
- 5 tbsp nut butter (I used almond and cashew half and half)
filling
- 1 can (425g) pumpkin puree (if you have the time to make homemade one, just cook 1/2 peeled hokkaido until very soft and blend in a food processor until it’s a homogenous puree)
- 1,5 cups thick soy yogurt (I used a curd-like one, silken tofu is also suitable)
- 1 cup canned apple-(pear)-puree
- ½ cup plant milk (I used unsweetened almond milk)
- 1,5 cups cashews soaked over night
- ¾ cup maple syrup
- 1 tbsp vanilla extract
- 3 tbsp flour
- 1 tsp agar agar
- 1 tsp tapioca starch
- 1/3 cup lemon juice
- pumpkin spice: 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, ½ tsp clove
method:
- soak cashews overnight in the fridge
- remove the water, rinse them and transfer them into a blender together with the plant milk, blend until super soft and creamy, without any chunks left
- preheat the oven at 180°C / 356°F
- prepare a springform: cover the bottom with parchment paper
- for the dough add all the ingredients mentioned under “dough” in a large bowl and kneed carefully, the dough needs to be evenly crumbly
- press the dough evenly on the bottom of the springform, build an edge up to 1 cm
- for the filling mix the cashew puree together with all the other ingredients mentioned under “filling” and mix carefully until your filling becomes smooth and homogenous
- give it a little taste and add more spices, lemon or sweetener if desired
- bake for approx. 1h – the cake needs to be relatively solid but still a little wobbly in the middle
- let it cool down at room temperature for another 1h
It’s super tasty with maple sirup and apple-pear-puree on top, it’s refrigerable up to 5 days and if you are patient enough it tastes even better after 1 night in the fridge!
