Pumpkin Pie with Spiced Plant-Based Filling
Ingredients
For the filling
- 40g flour
- 40g sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- Pinch of nutmeg
- 1 pinch of salt
- 2 tsp baking powder
- 400g pumpkin puree (cooked Hokkaido pumpkin, pureed to 400g)
- 180ml plant-based milk
- 2 tbsp margarine
- 1 tbsp soy flour
- 1 packet vanilla extract
For the dough
- 95g margarine
- 190g flour
- 1 pinch of salt
- 95g powdered sugar
- 1 pinch of cinnamon
- 1.5 tbsp plant-based milk
Preparation
Mix all dry ingredients for the dough together.
Add all wet ingredients and knead to a smooth dough.
Press the dough into a greased cake tin.
Preheat the oven to 180 degrees Celsius with two-sided heat.
In a bowl, mix all dry ingredients for the filling together.
In another bowl, mix all wet ingredients for the filling together.
Combine the wet and dry filling ingredients until well mixed.
Spread the filling mixture evenly over the dough in the cake tin.
Bake the pie in the preheated oven for 40-60 minutes.
After baking, let the pie cool and then place it in the fridge for about 4 hours before serving.