A veganized version of the probably most classical and famous american pie. This vegan pumpkin pie is creamy, spicy, warming, perfect for the christmas season and just incredibly tasty! It’s made with wholemeal spelt flour, coconut oil instead of margarine, natural coconut cream and of course, like all of my recipes, contains zero refined sugar.
Culinary diversity and globalisation
Did you know that I am half swiss and half US-american? My mother was born in the United States and thus has a lot of culinary influences. Her ancestors came from basically all over the world, with some coming from Denmark, some from England, and others from Mexico and New Mexico. When I was a child, I already knew tacos, enchiladas, danish shortbread, 7 layer dip etc. very well. Back then, the world was noticably less globalized than it is today, and “exotic foods” like those I just mentioned weren’t very well known here in Switzerland. Some of them you couldn’t even buy anywhere. I can still remember how in primary school, none of my class mates had ever heard of peanut butter. Today, that’s almost not imaginable anymore, isn’t it?
The spice bible
You can learn more about the spices I am using in this pumpkin pie and all about their healing properties in the book “Heilende Gewürze” which translates to “healing spices”. I can highly recommend it because it’s so interesting and fascinating how powerful spices can be. This book is an amazing reference for foodies like myself, and also offers a lot of insight on alternative healing methods. And all this with scientific evidence.
If you’re interested in purchasing it for yourself, you can use this affiliate link to support me. The Narayana publishing company has a very broad selection of vegan recipe books and alternative medicine and health. Click here to get to the website of “Narayana Verlag“.
Pumpkin pie vegan – fast and simple with the Moulinex i-Companion xl
Thanks to my beloved Mouli, making this pie was incredibly fast and practical. I steam-cooked the pumpkin in the steam cooking insert of the Mouli and blended it in the pot. The dough can also be kneaded by the Mouli. Rolling out the dough and baking are the only things you still have to do yourself 😉
Technologization in the kitchen
What do you personally think about the ongoing technologization with cooking? Type out your thoughts in the comment section below. I’m excited to hear about your opinion 🙂
Recipes for wet and cold autumn and winter days
I love making any kind of deserts on days spent at home, mostly on Sundays. You too? Then maybe you’d like to take a look in the category “desserts“. Maybe you’ll find a recipe that can sweeten your and your loved ones day.
How about a warming Spice Chai Latte with fresh ginger for example?
Healthy Vegan Pumpkin Pie
Ingredients
- baking form ca. 26cm diameter
For the pumpkin layer
- 800 g Hokkaido or 600g pumpkin puree
- 270 ml coconut milk
- 80 g coconut sugar or whole cane sugar
- 3 Tbsp maple syrup
- 3 Tbsp corn starch
- 1 Tsp vanilla extract
- 1/2 Tsp salt
- 2 Tbsp cinnamon
- 1 Tsp ginger powder
- 1/2 Tsp Piment alternatively, finely ground black pepper
- 1/2 Tsp nutmeg
- 1 pinch clove powder
For the dough
- 150 g wholegrain spelt flour or a gluten free flour mix
- 1/2 Tsp salt
- 1 Tbsp coconut sugar
- 50 g coconut oil hardened
- 5 Tbsp cold water
For the coconut cream
- 1 can coconut milk put in the fridge over night!
- 1-2 Tbsp maple syrup
- 1/2 Tsp vanilla essence
Instructions
- For the pumpkin pie, half the Hokkaido pumpkin, remove the seeds, and cut in big chunks. Steam cook for 30 minutes. (Moulinex i-Companion xl settings: Steam cooking insert, steam cooking setting P1 or 100°C, 30 min)
- Meanwhile mix the wholegrain spelled flour with the coconut blossom sugar and salt for the dough in a bowl. Add the hard coconut oil and knead lightly with your hands. Add the cold water and knead to a dough with your hands. Roll out on a lightly floured surface and place into the oiled baking form (or use baking paper instead of oil). Make holes with a fork. Let the dough cool until the stuffing is ready.
- Pre-heat the oven to 180°C.
- Let the steam-cooked pumpkin cool down for a little bit and then together with all other ingredients for the stuffing, put in a blender or into the Mouli pot and blend. (Moulinex i-Companion xl settings: knead and grinding knife, level 11, 2 min.)
- Pour the stuffing on the dough, spread it, and bake the pumpkin pie in the pre-heated oven for 60 minutes.
- After baking, let the pie completely cool down and then place in the fridge (traditionally, the pie is enjoyed cold). Personally I think the pie tests best the following day. Pay mind to the fact that the canned coconut milk also needs to be put in the fridge so you have coconut cream the next day.
- Before serving, open the cold can of coconut milk, put a hole into the hardened coconut cream and pour out the coconut water that's accumulated at the bottom of the can (you can use it nicely for smoothies or to cook, so don't pour it down the drain!). Blend the coconut cream with the maple syrup and vanilla. (Moulinex i-Companion xl settings: Rühreinsatz, level 11, 2 min.) Decorate the pie with the coconut cream as you like, for example with a piping bag or a spreader.
