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.


  • 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)

  • 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
  1. soak cashews overnight in the fridge
  2. 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
  3. preheat the oven at 180°C / 356°F
  4. prepare a springform: cover the bottom with parchment paper
  5. for the dough add all the ingredients mentioned under “dough” in a large bowl and kneed carefully, the dough needs to be evenly crumbly
  6. press the dough evenly on the bottom of the springform, build an edge up to 1 cm
  7. 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
  8. give it a little taste and add more spices, lemon or sweetener if desired
  9. bake for approx. 1h – the cake needs to be relatively solid but still a little wobbly in the middle
  10. 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!

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