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Pumpkin Pie with Hazelnut Whipped Cream

Pumpkin Pie with Hazelnut Whipped Cream

Pumpkin Pie with Hazelnut Whipped Cream

Preparation time: 30 minutes
Cooking time: 55 minutes
Servings: 8 servings
Try this heavenly scented vegan pumpkin pie recipe that is topped with a hazelnut cream.



Pumpkin Filling

  • 2 cups pumpkin puree
  • One 340g package of silken tofu
  • 1/2 cup coconut milk
  • 3/4 cup cane sugar
  • 2 tbs maple syrup
  • 3 tbs cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cardamom

Hazelnut Cream

  • 1 cup very cold coconut milk
  • 1 tbs PRANA organic hazelnut butter
  • 1/4 tsp xantham gum

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  1. Mix the spelt flour and vegetable oil in a mixing bowl. Add water, salt, maple syrup and stir, first with a fork, then working it with your hands. Don't hesitate to add water or flour to reach the right texture.
  2. Roll the dough into a ball, wrap in plastic and place in the fridge for 30 minutes. Remove from fridge and flour your work space. With the help of a rolling pin, flatten your dough and place in a pie mould. Using a fork, puncture a few holes in the crust, then pre-bake it for 5 minutes at 350°F (180°C). Set aside.

Pumpkin filling

  1. Put the pumpkin puree, tofu, coconut milk, cane sugar, corn flakes and spices in a food processor and mix until smooth.
  2. Pour the mixture into the pie mould, and cook for an additional 50 minutes. In the meantime, prepare the hazelnut whipped cream.

Hazelnut cream

  1. Using a whisk or hand mixer, mix all the ingredients for the cream together. The cream will thicken with the help of the xanthan gum. Set aside.

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