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🍰 Vegan Pumpkin Pie

282 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Put 150 grams of soft margarine, 50 grams of sugar, a pinch of salt, and flour into a bowl.
  3. 3. Mix the ingredients with a hand mixer and dough hooks until a smooth dough forms.
  4. 4. Place the dough in the refrigerator to chill.
  5. 5. Cut the pumpkin in half and remove the seeds.
  6. 6. Peel the pumpkin and cut the flesh into small cubes.
  7. 7. Put the pumpkin cubes and apple juice into a pot.
  8. 8. Simmer the mixture over medium heat for about 15 minutes until the pumpkin is very soft.
  9. 9. Puree the soft pumpkin thoroughly into a smooth mass.
  10. 10. Season the puree with cinnamon and 3 tablespoons of sugar.
  11. 11. Mix the starch with a little water in a small bowl.
  12. 12. Stir the starch-water mixture into the pumpkin puree.
  13. 13. Preheat the oven again to 180 degrees Celsius with top and bottom heat.
  14. 14. Sprinkle some flour on a work surface and roll out the dough into a circle.
  15. 15. Grease a tart pan with a diameter of 26 centimeters.
  16. 16. Place the dough in the pan and form a border about 3 centimeters high.
  17. 17. Prick the dough base several times with a fork.
  18. 18. Line the dough with baking paper and fill it with legumes (e.g., dried beans) as weights.
  19. 19. Pre-bake the dough base in the oven for about 10 minutes.
  20. 20. Remove the dough base from the oven and take out the baking paper with the legumes.
  21. 21. Pour the pumpkin puree into the pre-baked tart base.
  22. 22. Bake the pie for about 30 minutes until the filling is set.
  23. 23. Let the pie cool down before serving it.

Nutrition per serving