Healthy Vegan Pumpkin Pie
A veganized version of the classical american pumpkin pie. This pie is creamy, spicy, warming, perfect for the christmas season and just incredibly tasty! It's made with wholemeal spelled flour, coconut oil instead of margarine, natural coconut cream and of course, like all of my recipes, contains zero refined sugar.
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.
Notes
The pumpkin can be prepared very easily. Steam cook and then freeze.
To reduce sugar you can substitute the coconut sugar for example with organic all-purpose Stevia blend.
Tried this recipe?Let us know how it was!