Vegan pumpkin pie

Preparation time:

Baking / Cooking time:

20 minutes

1 hour, 10 minutes

Easy recipe for the American holiday classic: pumpkin pie! Try making it at home, we bring you a completely vegan and incredibly delicious recipe!

Ingredients for

170 g

Gluten-free flour

50 g

Almond flour

155 g

Raw cane sugar

80 g

Margarine

1 tbsp.

Applesauce

0 some

Cinnamon

1 Tsp.

Coconut oil

500 ml

Water

Egg substitute

0.5

Small Hokkaido pumpkin (or KoRo pumpkin pureé)

200 ml

Coconut milk

2 tbsp.

Maple syrup

1 tbsp.

Cornflour

1 Tsp.

Vanilla extract

1 Pinch

Salt

1 Pinch

Nutmeg

100 ml

Vegan whipped cream

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.

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.

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.

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.

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 here, become test subjects. We can confirm that when Jules cooks, it's really tasty! In addition to developing recipes, she also has a knack for designing and implementing video and marketing projects.

It's clear that Jules has turned her hobby into a career when you take a look at her list of favourite things to do: in her free time, she loves to experiment with new recipes – and she shares the delicious results on her Instagram channel @beatreaze. Her sense of aesthetics isn't just limited to arranging snacks on a plate. Jules also has a soft spot for interior design and loves unusual vintage lamps.