Preparing a spicy pumpkin pie is possible in a regular and vegan version, and takes a little more than an hour. In addition, in the future, recipes for dough, fillings and Masala for pumpkin can be used separately in the preparation of other dishes. Let’s start!
For the dough you will need:
160 g gluten-free flour (rice, coconut, tapioca, oat, ground quinoa or chia seeds or you can even use regular flour if gluten doesn’t scare you)
60 g almond flour (for this you can simply grind a couple of handfuls almonds)
2 regular eggs or two “vegan” ones (2 tbsp. ground flax seeds (chia) + 1/4 cup water)
30-50 g coconut oil
20 g of coconut or any other brown sugar
a pinch of salt
Universal pumpkin filling
425 g grated baked pumpkin*
180 ml fatty coconut milk (at least 15% fat content)
100 g coconut or other brown sugar
50 g maple syrup or any other liquid sweetener
24 g corn or potato starch
2 1/2 h. l. masala for pumpkin**
1 tsp. vanilla extract
1/3 tsp. salt
whipped coconut cream (for decoration – but not necessary)
**Pumpkin masala recipe
1 tsp. ground cinnamon
1/2 tsp. ground dried ginger
1/4 tsp. ground allspice with peas
1/4 tsp. ground nutmeg
1/4 tsp ground cloves
Mix all ingredients, store in a dark place in a container with a tight lid. Use in quantity according to your taste.
Step #1: Dough
- Put in a small bowl 2 tbsp. ground flax seeds (or ground chia seeds), add 1/4 cup water and mix with a whisk. Set aside for 5 minutes.
- Mix all the dry ingredients for the dough in a bowl, then add the wet ingredients, mix everything with a spatula or fork. Then knead the dough with your hands until smooth. If the dough seems too dry, add a little coconut milk or water. First, you can use a bread machine or a food processor for kneading
- Spread the dough on the bottom of a mold with a diameter of about 20 cm greased with coconut oil and form sides about 5 cm high.
- Put the mold in the refrigerator (while you prepare the filling) and preheat the oven to 180 °C
Step #2: Stuffing
As a basis for the filling, you can also use purchased pumpkin puree, but its consistency is difficult to guess, so we offer a recipe for homemade pumpkin puree.
- Cut the pumpkin into slices (you can leave the skin on) and put it on a baking sheet lined with parchment paper.
- Cook the pumpkin in the oven at a temperature of 200 °C until the pumpkin becomes soft when you poke it with a fork. This process usually takes about 30-45 minutes.
- Once the pumpkin is baked, take it out of the oven, let it cool slightly, remove the skin, throw the pumpkin into a blender or food processor and blend on high speed.
- Depending on the starch content of the pumpkin, you may need to add a little water until the puree is creamy, but not runny!
Step #3: Form the cake
- Put all the ingredients for the pie filling + the required amount of pumpkin masala in a blender or food processor and blend until smooth
- Take the dough out of the refrigerator and put the pumpkin filling on top of it, level the surface with a spatula
- Bake in a preheated oven for about 50 minutes.
- Turn off the oven, open the door and let the cake cool in the oven for at least 10 minutes.
- Remove the cake from the oven and cool to room temperature. The middle of the pie will still be a little runny, and that’s okay.
- After the cake has cooled, place it in the refrigerator to set. It takes at least two hours, but it is advisable to leave it there overnight.
- Decorate the pumpkin pie with whipped coconut cream.
- Pumpkin pie can be stored in the refrigerator for up to 6 days. But this usually doesn’t happen 😉
- Bon appetit!
