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Pumpkin pie

Nutrient content per person: Calories 165 kcal Carbs 29 g Fat 5g Protein 3 g

Fun facts

The health benefits of pumpkin:

* are low in calories, fat, and sodium and high in fiber. They are good sources of vitamin A, vitamin B, potassium, protein, and iron.

* puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.

* are a powerful source of fiber

Recipe for eight


2 dl flour

1 dl coconut sugar

1 dl oat milk

2 tablespoons fairy margarine

pinching salt


1 dl pumpkin puree

1 dl coconut sugar

100 ml aquafabat (canned chickpea liquid)

1 tablespoon cornstarch

1 teaspoon cinnamon powder

½ Teaspoons of cardamom powder

¼ Teaspoons of nutmeg powder

For decoration:

whipped cream



Take a large bowl and pour in the flour, coconut sugar and salt. Mix everything well and then add the margarine. Mix the margarine with a fork into the flour and add the oat milk. Knead the dough with your hands and form balls. Place in the refrigerator until the filling is ready.

Take a food processor to make the filling. Add all the filling components to the food processor and puree for 2-3 minutes.

Preheat oven to 180 ° C. Shake some flour on the table and place the dough on it. Roll out the dough with a rolling pin. Then place the rolled dough in a pie tin. Pour the filling in the middle of the form and place the form in the oven. Bake in the oven for 60 minutes. After baking for an hour, remove the cake from the oven and place in the kitchen cabinet to cool for 2 hours. Garnish with whipped cream and physics before serving. Bon Appetit! You can find this recipe and many interesting ideas in Vegan Magazine! Find out more about their activities here-> Vegan magazine Did You Try This Recipe?

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