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🍰 Vegan Pumpkin Pie

374 kcal · 30 min · 4 servings

Ingredients

• Vegan margarine 125 g
• Spelt flour, Type 630 250 g
• Sugar 2 tbsp
• Salt pinch
• Water 5 tbsp
• Hokkaido pumpkin 1.5 kg
• Lemons 1 pc.
• Vegan fresh spread, plain 150 g
• Cornstarch 3 tbsp
• Icing sugar 70 g
• Ginger powder 1 tbsp
• Cinnamon 1 tsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Mix cold margarine, flour, sugar, a pinch of salt, and cold water in a bowl.
3. 3. Knead the ingredients into a smooth dough using your hands.
4. 4. Dust a work surface with flour and roll out the dough to about 2 millimeters thick.
5. 5. Grease a 28-centimeter springform pan.
6. 6. Place the dough in the pan and form a rim about 4 centimeters high.
7. 7. Press the dough firmly against the bottom and sides.
8. 8. Level the rim with a knife.
9. 9. Prick the bottom of the crust multiple times with a fork.
10. 10. Bake the shortcrust pastry base for about 15 minutes until golden brown.
11. 11. Peel the pumpkin and wash it.
12. 12. Halve the pumpkin and remove the seeds and pulp with a spoon.
13. 13. Cut the pumpkin flesh into cubes about 1 centimeter in size.
14. 14. Place the pumpkin cubes in a pot and cover them with enough water.
15. 15. Bring the pumpkin cubes to a boil over high heat.
16. 16. Simmer them over medium heat with the lid closed for about 8 minutes.
17. 17. Drain the pumpkin in a sieve.
18. 18. Carefully remove the pre-baked shortcrust pastry from the oven.
19. 19. Set the pastry base aside.
20. 20. Wash the lemon and halve it.
21. 21. Squeeze the juice from one half of the lemon.
22. 22. Mash the cooked pumpkin finely in a bowl.
23. 23. Mix the pumpkin puree with vegan spread natural, cornstarch, 50 grams of powdered sugar, ginger powder, cinnamon, and the lemon juice.
24. 24. Spread the pumpkin mixture onto the shortcrust pastry base.
25. 25. Smooth the filling evenly.
26. 26. Bake the pie for about 20 minutes in the oven.
27. 27. Carefully remove the pumpkin pie from the oven.
28. 28. Allow the pie to cool completely.
29. 29. Sprinkle 2 tablespoons of powdered sugar over the pie.
30. 30. Serve the pie and enjoy!

Nutrition per serving

• kcal: 374
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 58 g