Pumpkins are widely underestimated! Not only are they quite low in calories, since they are made up of 90% water (28kcal/100g).
They are also very rich in vital nutrients such as magnesium, potassium, iron, and calcium.
But that is not all!
In fact, pumpkins are a fantastic source of beta-carotene. The orange color is an indicator of this super-nutrient. Beta-carotene helps to protect your skin and eyes as a precursor to Vitamine A.
So, let's get cracking and bake this vegan-friendly pie! Follow the steps below:
- 600g Pumpkin Puree
- 50g maple syrup
- 30g Erythritol (bronze) [white also works or any other sugar]
- 80 ml plant-based milk
- 25g Maizena
- 1 tablespoon Oil
- 2 teaspoon gingerbread spice
- Pinch of salt
- 85g coconut butter
- 200g Plenny Shake Vanilla
- Pinch of salt
You'll also need:
- A springform
- A mixing bowl
- Mixer or a whisk
- Some more oil to grease the form
- Preheat oven to 175°C
- First, we make the bottom/crust. Combine all ingredients in a bowl and mix until you receive a nice dough that's not too sticky.
- Grease the springform. Press the dough you shaped into a ball into the form and press it down evenly/gently. Make sure you create a 2 cm high crust along the rim! You don't want that yummy filling running out, do you?!
- Now, we make the filling. Combine all ingredients, one by one. Mix everything well after you added each ingredient. Depending on how runny the puree is, you can always add 5-10g more cornstarch.
- Pour the filling into the pan with the crust and pop it into the oven. Let it bake for 60 minutes.
- Let it cool down for a couple of minutes.
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