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Sweet obsessions

Vegan Cinnamon Pumpkin Pie

A sweet and spicy vegan treat made from scratch. Strain and shred your ingredients with mixer attachments. Try it.

Start cooking

Tools

Details

15

Ingredients

12

Steps

Time

40'

Prep

80'

Cooking

120'

Total

Ingredients

  • 150 galmond flour
  • 90 gall purpose flour
  • 1 teaspoonsalt
  • 1 tablespooncaster sugar
  • 1‘flax egg’ (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 6 tablespoonswater
  • 650 graw pumpkin
  • 150 gsilken tofu
  • 180 mlmaple syrup
  • 1 tablespoonvanilla extract
  • 60 galmond butter
  • 15 gcorn starch
  • -pumpkin spice (blend of cinnamon, ginger, nutmeg and ground clove)
  • 150 gpecan nuts
  • 100 gdark brown sugar
Make it now
  • Step 1

    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.

  • Step 2

    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.)

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    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.

  • Step 9

    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.

  • Step 10

    Pour the nuts out onto a lined baking sheet and let cool off completely.

  • Step 11

    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.

  • Step 12

    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.

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Vegan Cinnamon Pumpkin Pie

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Pour the nuts out onto a lined baking sheet and let cool off completely.

Step 11

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.

Step 12

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.

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