No-bake vegan Pumpkin Pie
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.
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.
Notes
* To make coconut cream, place a can of coconut milk in the refrigerator (at least 4 hours or preferably overnight). Take the can out of the refrigerator just before you need the coconut cream. At the top of the can, the coconut cream has solidified, the fatty part of the coconut milk.
After the coconut cream comes out of the fridge, immediately whip it up, with some vanilla and a sweetener of your choice (I find maple syrup fits well). This will give you the perfect coconut cream and topping for this no-bake pumpkin pie.
At the bottom of the can is the watery part of the coconut milk, which you can use for a smoothie or a curry, for example - in the spirit of don't waste!
Tried this recipe?Let us know how it was!