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.
Ingredients
Crust
- 1 cup spelt flour or all-purpose gluten-free flour
- 1/4 cup vegetable oil
- 2 pinches sea salt
- 2 tbs water
- 2 tbs maple syrup
Pumpkin Filling
- 2 cups pumpkin puree
- One 12 oz package 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 hazlenut butter
- 1/4 tsp xantham gum
Preparation
Crust
- 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.
- 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. Set aside.
Pumpkin filling
- Put the pumpkin puree, tofu, coconut milk, cane sugar, corn flakes and spices in a food processor and mix until smooth.
- Pour the mixture into the pie mold, and cook for an additional 50 minutes. In the meantime, prepare the hazelnut whipped cream.
Hazelnut cream
- 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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