Vegan cinnamon pumpkin pie
A sweet and spicy vegan treat made from scratch. Strain and shred your ingredients with mixer attachments. Try it.
Vegan cinnamon pumpkin pie
A sweet and spicy vegan treat made from scratch. Strain and shred your ingredients with mixer attachments. Try it.
Tools
Ingredients
150 g almond flour
90 g all purpose flour
1 tsp salt
1 tbsp caster sugar
1 ‘flax egg’ (1 tablespoon ground flaxseed + 3 tablespoons water)
6 tbsp water
650 g raw pumpkin
150 g silken tofu
180 ml maple syrup
1 tbsp vanilla extract
60 g almond butter
15 g corn starch
pumpkin spice (blend of cinnamon, ginger, nutmeg and ground clove)
150 g pecan nuts
100 g dark brown sugar
Step by step
Place 650 g of raw halved pumpkins on a baking tray. Roast for 20 minutes in a 180°C preheated oven or until a knife slices through easily. Let cool off completely.
Attach the Sifter + Scale attachment to the stand mixer and put on speed 4. Sift the 150g almond flour*, 90 g all purpose flour, ½ teaspoon salt, 1 tablespoon caster sugar into a large bowl. (*To make almond flour, add 150 g of blanched almonds to the jug of the K400 blender and mix on speed 5 until the nuts are completely pulverised.)
Add the flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, combine in a small bowl, this makes a ‘flax egg’. Wait before using until the texture is ‘gooey’) and 4 tablespoons of water to the bowl. Add the Flat Beater and mix on speed 4 until a dough forms.
Roll out the dough over a floured surface, drape it into a pie dish, crimp the edges and blind bake for 15 minutes in a 175°C preheated oven.
Attach the Fruit and Vegetable strainer to the stand mixer and put on speed 4. Feed the roasted pumpkin to the strainer and catch the puree in a bowl.
Add 150 g silken tofu and 60 g almond butter to a stand mixer fitted with the Wire Whip and blend on speed 4 until the mixture is combined.
Add 180 ml maple syrup, 1 tablespoon vanilla extract, 15 g corn starch, ½ teaspoon salt, Pumpkin spice (blend of cinnamon, ginger, nutmeg and ground clove) for the filling and mix for 2 minutes at speed 4.
Pour the filling into the prebaked crust and tap on the counter to release any air bubbles. Bake for 45 minutes in a 180°C preheated oven until the pie is set but is slightly jiggly in the middle.
Put 100 g dark brown sugar and 2 tablespoons of water in a pan over medium heat, wait until the caramel is bubbling. Add 150g of pecan nuts and stir until they are caramelized and toasted.
Pour the nuts out onto a lined baking sheet and let cool off completely.
Attach the Fresh Prep Slicer/Shredder fitted with the Coarse Shredding Plate to the stand mixer. Set to speed 4 and feed the pecan nuts through the attachment.
Layer a generous amount of the sticky chopped pecans to the top of the pie - aim for about 1cm thickness for the perfect bite and texture. To serve try a decadent drizzle of salted caramel or thick toffee sauce.
