Are you a cake lover but not really fond of baking? In this case, here is a perfect recipe for you. Of course, it is equally perfect for all other lovers of scrumptiously delicious and tempting vegan cakes. And for all those with a sweet tooth who are looking for gluten-free cake recipes without refined sugar.
Cake but no-bake
With the no-bake vegan pumpkin pie, the refrigerator replaces the oven, so to speak. Make room in the fridge, because the pumpkin pie needs to sit in there for two hours before you serve it. The refrigerator also plays an important role in the preparation of the coconut cream, which is the icing on the cake.
Since this pumpkin pie is served without baking, but straight from the cold, it is deliciously refreshing. And thanks to its ingredients, light and digestible. Your no-bake pumpkin pie skims on the sweetness, but definitely not on the many flavors that make it almost irresistible.
No-bake, but with many good ingredients
This vegan pumpkin pie is full of good ingredients that not only result in a tasteful treat. Dates, for example, contain lots of healthy fiber, magnesium, plenty of vitamin B6 and also tryptophan, a precursor of serotonin. As the happiness hormone, it ensures our well-being. I’ve always suspected it: eating cake makes you happy!
Nuts, you may take a mixture of the nuts that you just have at home, are little all-rounders anyways. They contain unsaturated fatty acids, are rich in zinc and potassium, contain various vitamins and pantothenic acid, which help to reduce stress. You see, eating cake not only makes you happy, but it’s also extremely soothing!
As good as the American original
Few cakes are as synonymous with American cuisine as pumpkin pie. Its unbaked version is extremely popular in America, with many non-vegan bakers replacing the gelling agent, which gives the cake its structure, with the plant-based agar-agar. Agar-agar is derived from algae and has a gelling ability that is much stronger than gelatin. That’s why you only need a teaspoon of it.
The Hokkaido pumpkin is ideal for all pumpkin recipes. It does not need to be peeled, which the Hokkaido and butternut pumpkins have in common. The two types of pumpkin are also similar in taste, although the butternut is more aromatic and slightly sweeter and nuttier than the Hokkaido pumpkin.
Being a pumpkin fan, I have more tasty pumpkin recipes for you. Not only for a baked pie, but also for a delicious latte and of course for the incomparable pumpkin soup.
No-bake vegan Pumpkin Pie
Ingredients
For the crust
- 150 g nuts for example mix of pecans, walnuts, almonds, cashews
- 1 pinch of salt
- ½ tsp cinnamon powder
- 50 g dates chop into small cubes
- 20 g raisins
- 3 Tbsp puffed amaranth
- 1 Tbsp cold water
For the pumpkin pie filling
- 300 g hokkaido pumpkin
- 1 pinch of Vanilla powder
- 4 Tbsp coconut blossom sugar alternatively use whole cane sugar
- 180 ml coconut milk
- 1 pinch of salt
- 2 pinches of nutmeg powder
- 1 tsp cinnamon powder
- ½ tsp allspice
- ¼ tsp ginger powder
- ¼ tsp cardamom powder
- 2 tsp corn starch
- 1 tsp Agar-Agar
Optional topping
- coconut cream *see notes
- edible dried blossoms
- pecans
Instructions
- Cut the Hokkaido pumpkin into large pieces. Steam cook in a pot with a sieve insert for 30 minutes.
- In the meantime, mix all the ingredients (except amaranth) for the cake base in a food processor until smooth. (Alternatively, chop nuts very finely, soak the dates and mash well with a fork.) Add the puffed amaranth and mix. Then put in the prepared tart pan and press down with your hands. Refrigerate until the pumpkin mass is ready.
- Finely puree the cooked pumpkin, coconut milk, coconut blossom sugar, cornstarch and spices in a blender or with a hand blender.
- Then empty into a pot, add the agar-agar and bring to boil. Simmer for 5 minutes while stirring constantly.
- Pour the pumpkin filling on the bottom and refrigerate the tart for at least 2 hours.
- Optional: garnish with vegan cream (e.g. coconut cream*), toasted pecans, puffed amaranth and edible flowers.
