Kürbis Pecan Pie - glutenfree, vegan
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
  • Boden
  • 180 g oats
  • 2 Tablespoon flaxseeds
  • 130 g coconut flakes
  • 1 ripe banana
  • 100 g rice syrup
  • ¼ Tablespoon salt
  • 2 TL coconut oil (not mandatory)
  • Filling
  • 450 g Hokkaido pumpkin, pitted (about. 420 g pumpkin puree
  • 150 g soft Dates, pitted
  • 40 g Potato starch or maize starch
  • 100 ml coconut milk
  • 150 g pecans*
  • 2 teaspoons cinnamon
  • Topping:
  • Pecans to garnish
  • coconut sugar or date sweetness
  1. or the filling, cook 450 g of seeded and diced Hokkaido pumpkin until done. Then drain the water.
  2. Dough:
  3. Preheat oven to 175 °C.
  4. Put the oat flakes with the coconut flakes and flaxseed into a blender and mix to flour.
  5. Add the remaining ingredients for the base and continue to mix until the dough is formed. If you don't have a high-speed blender, simply crush the banana and knead all ingredients into a dough in a bowl.
  6. Press the dough evenly into a round silicone mould. Raise the edge about 2-3 cm.
  7. Pre-bake the base for 8 minutes at 175 degrees.
  8. In the meantime, prepare the filling.
  9. Filling:
  10. Pour the cooked pumpkin, dates and coconut milk into the mixer and puree until creamy.
  11. Add the rest of the ingredients and mix until the nuts are ground and the filling is creamy.
  12. Spread the filling evenly on the pre-baked base.
  13. Spread the pecan nuts on the cake and press lightly into the filling.
  14. Sprinkle with coconut sugar or date sweetness.
  15. Then bake the cake for approx. 30 minutes at 200°C top and bottom heat until golden brown.
  16. Allow to cool completely before serving. Then serve with coconut yoghurt or as desired.
  17. Cake leftovers will keep well for up to 4 days at room temperature or up to 8 days in the refrigerator.
*If your mixer is too weak, you can use 150 g ground almonds.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-pecan-pie-glutenfree-vegan-and-paleo/