Pumpkin Pie Recipe [100% Vegan]

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:

Ingredients

Filling:

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

Crust:

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

Preparation

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.
Enjoy!