Pumpkin Pie Recipe

Pumpkins are widely underrated! Not only are they quite low in calories, as 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's not all!

In fact, pumpkins are a fantastic source of beta-carotene. The orange color is an indicator of this supernutrient. Beta-carotene helps protect the skin and eyes as a precursor to vitamin A.

So, let’s get started and bake this vegan cake! Follow the steps below:

Ingredients

Stuffed:

• 600 g pumpkin puree
• 50 g maple syrup
• 30 g erythritol (bronze) [white also works or any other sugar]
• 80 ml of vegetable milk
• 25g cornstarch
• 1 tablespoon of oil
• 2 teaspoons gingerbread spice
• Pinch of salt

Crust:

• 85 g coconut butter
• 200 g of Plenny Shake Vanilla
• Pinch of salt

You will also need:

• Spring form for baking
• A bowl
• Blender
• A little more oil to grease the shape
• Preheat the oven to 175°C

Preparation

1. First, we make the base/crust. Combine all the ingredients in a bowl and mix until you get a nice dough that is not too sticky.
2. Grease the springform pan. Press the dough you shaped into a ball and press down evenly/smoothly. Make sure to create a 2cm high crust along the edge! You don't want that delicious filling to run out, do you?
3. Now we make the filling. Combine all the ingredients, one by one. Mix everything well after adding each ingredient. Depending on how liquid the mash is, you can always add 5-10 g more cornstarch.
4. Pour the filling into the pan with the crust and place it in the oven. Bake for 60 minutes.
5. Let it cool for a couple of minutes.
6. Enjoy it!