Easy recipe for the American holiday classic: pumpkin pie! Try making it at home, we bring you a completely vegan and incredibly delicious recipe!
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Step 1/5
We start with a vegan shortcrust pastry: Put the gluten-free flour, almond flour and 75 grams of cane sugar in a bowl. Then add the margarine, a pinch of salt, some cinnamon and apple purée and knead everything well. To replace an egg, you can mix 10 grams of our egg replacement powder with 40 ml water and beat until frothy. Add this to the mixture together with the coconut oil and a tablespoon of water. Now it's time to stir, stir, stir – until you have a smooth dough.
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Step 2/5
Roll out the dough into a circle and press it into a greased tart baking tin (Ø 26 cm). Pull the dough up over the wavy edge of the tin. Prick the base several times with a fork.
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Step 3/5
Now it's time for the pumpkin filling: wash the Hokkaido pumpkin, remove the seeds and cut into large pieces. Cover with plenty of water in a saucepan and simmer for 25 minutes. When the pumpkin pieces are soft enough, drain the remaining cooking water and purée them into a creamy mush. A little tip: if you're in a hurry, you can also use our pumpkin purée from the shop. Then mix in the coconut milk, 80g raw cane sugar, starch and maple syrup with a whisk. Season the mixture with vanilla extract, salt, cinnamon and nutmeg. Mix in some more of our egg substitute and stir it in.
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Step 4/5
Pour the mixture onto the shortcrust pastry base, spread it out evenly and then carefully place it in the oven. Bake in a preheated oven (top/bottom heat 160 degrees or fan oven 140 degrees) for around 45 minutes.
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Step 5/5
Whip the vegan whipped cream and pipe large dollops onto the cooled pumpkin pie. For the ultimate autumn feeling, sprinkle some cinnamon on top. Serve the pumpkin pie chilled. Enjoy!
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...