Ok, so I’m rambling on again about just how awesome pumpkins are…fair point…but pumpkins are insanely frigging awesome! That’s why. Did you know that pumpkin pie isn’t common at all in Switzerland????????? Like, I’ve never found a shop selling pumpkin pies and it’s hard to source the canned pumpkin puree. Which is totally ok – tbqf – because self-made pumpkin puree always tastes better anyway, ha! For this pumpkin pie recipe, I used Hokkaido pumpkins. Their earthy taste is perfect for pies and their puree isn’t too runny another huge plus. Don’t toss the seeds – no food waste, please. Make some awesome chai-flavoured roasted pumpkin seeds instead.
This recipe for a vegan Pumpkin Pie is:
- Vegan (no dairy, no eggs)
- No added white sugars
Pumpkin Pie is simply one of the best best pies. Do you agree?
- 250 g ground almonds
- 50 g buckwheat flour
- 20 pitted dates
- 2 tbsp. maple syrup
- 1 tbsp. walnut oil
- 100 ml oat milk
- 700 g pumpkin puree (about 2 medium hokkaido pumpkins)
- 7 tbsp. maple syrup
- 2 tbsp. cinnamon
- 1 good pinch of each: salt, ground cloves, nutmeg, cardamom
- 120 g chilled creamy coconut milk (canned)
Preheat your oven to 200 C. Cut the bottom and top of your pumpkins and cut in half (long side). With a spoon, remove all seeds and fibers. Place your pumpkin halves on a lined baking tray and roast for abut 40-50 minutes. Afterwards spoon the soft pumpkin flesh into a bowl. The skin of the Hokkaido pumpkin gets very soft, so no harm done when you get some skin into the bowl as well. Take a hand blender and blend the pumpkin flesh into puree. Let it cool down.
Turn down the oven temperature to 180 C and grease a round pie tart form, approx. 28cm diameter. Place the dates into a food processor and chop the dates until smooth. Add the oil, maple syrup and oat milk and blend well again. In a separate bowl, combine the ground almonds and the buckwheat flour. Add the sticky date mix and combine it all well. Now press the pie dough into the greased tin. It helps to have slightly wet hands to evenly press in the dough. Chill the dough in the fridge.
Get your pumpkin puree (in case you have more than 700g of puree: make a soup) and blend it well with the maple syrup and all the spices. Now, add the chilled coconut cream. When you open the chilled can, only use the thick cream stuff that is at the top of the can, not the coconut liquid. Mix it all well and fill the pumpkin filling evenly into your pie form. Last but not least, bake for about 25-30 minutes. Let it set and cool off completely.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.