The perfect vegan Pumpkin Pudding Pie l Halloween Edition |
Cuisine: sweet
Author: Annelina Waller
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
- For the base:
- 150 g wholewheat flour
- 2 tablespoons cocoa
- 60 g xylitol
- 100 g margarine
- 2-3 tablespoons vegetable drink
- 1 pinch of salt
- For the filling:
- 250 g oat cream (or sub with another vegan cream)
- 2 tablespoons starch (e.g. potato or corn)
- ½ tsp. agar agar
- 60 g xylitol
- 150 g pumpkin (butternut)
- 60 ml vegetable drink
- pinch of vanilla, cinnamon, nutmeg
- Chocolate ganache for decoration
- Preheat the oven to 180 degrees celcius.
- Mix the ingredients for the base into a shortcrust pastry.
- Spread vegan butter on a cake tin (approx. 23cm diameter) and spread the base evenly in it. Raise the edge to the end of the mold (about 1cm).
- Bake the dough at 180° for about 10 - 15 minutes.
- For the filling, peel the pumpkin (for butternut), cut into small cubes and cook until soft.
- First, heat the 200 g of oat casein in a saucepan. Mix the remaining 50 ml agar agar and starch in a bowl. When the oat casein starts to simmer, stir in the starch milk, then add the xylitol, vanilla, cinnamon and nutmeg and continue to simmer for 2-3 minutes until the mixture thickens. In the meantime, puree the pumpkin with the vegetable milk. Then stir into the cream and simmer for 2 more minutes. Pour the filling into the tart and refrigerate for about 30 minutes.
- Option decorate with a chocolate ganache Halloween-like :).
Calories: 277,23 Fat: 9,93 Sugar: 5,21 Fiber: 6,05 Protein: 20,97
Recipe by Annelina Waller at https://annelinawaller.com/the-perfect-vegan-pumpkin-pudding-pie-l-halloween-edition/
3.5.3251