4 Pumpkin Recipes - Vegan Pumpkin Pie
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| 4 Pumpkin Recipes - Vegan Pumpkin Pie |
If you're a pumpkin lover, today we'll offer you delicious pumpkin recipes, coinciding with pumpkin season the time when the delicious vegan pumpkin pie was famous (I hope you didn't forget pumpkin season, this year).
4 pumpkin recipes that any beginner can make
1_Pumpkin Donuts With Chocolate Chip
If you like pumpkin pie and chocolate, this recipe should please you!
These donuts (you can also make muffins, it works very well too) are well spiced and are therefore perfect for the whole autumn and winter season!
These donuts (you can also make muffins, it works very well too) are well spiced and are therefore perfect for the whole autumn and winter season!
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| Pumpkin Donuts With Chocolate Chip |
the ingredients:
For 8 donuts/muffins
- 1 cup and 1/4 spelt flour
- 2 tablespoons cornstarch
- 2 and a half teaspoons of pumpkin pie spices (or speculoos spices, or gingerbread spices,...)
- 1 and a half teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons maple syrup
- +/- 250-300g pumpkin
- 1/4 cup of vegetable yogurt
- 6 tablespoons chocolate chips
How to prepare:
- 1. Peel and dice the pumpkin
- 2. Steam it for 30 minutes or until it is well melted
- 3. Puree the pumpkin
- 4. In a bowl, combine the flour, starch, spices, baking powder and salt
- 5. Add maple syrup, pumpkin puree, yogurt and chocolate chips
- 6. Mix well, by hand if necessary, until a sticky and smooth paste is formed, be careful not to mix too much
- 7. Grease the donut/muffin pans and preheat the oven to 180°
- 8. Using a spoon (or an ice spoon for muffin pans), place the dough in the molds making sure to smooth the top of the donuts, they will look prettier after cooking
- 9. Bake the vegan pumpkin pie for 15 minutes until donuts are swollen and golden brown
- 10. Let the donuts cool for 5 to 10 minutes before unmolding
- 11. Arrange them on a rack to let them cool completely
Happy tasting!
2_Pumpkin energy balls
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| Pumpkin energy balls |
Ingredients:
- 120 g drained pumpkin pulp (or drated pumpkin)
- 120 g dates
- 120 g hazelnuts
- Fresh orange peels (or kumquat)
- For decoration: black sesame seeds
Preparation:
To the S-blade blender:
Start by mixing the hazelnuts for a few seconds (they should not be quite powdered) and then add the dates and pumpkin pulp. When you get a relatively homogeneous paste stop and add the zest with rolling the balls.
To the slow-rotating extractor:
Pass the hazelnuts, dates, and squash pulp to the extractor equipped with the grinding cone.
Add the zests and form balls.
To decorate them you can pass the balls obtained in black sesame.
3_Orzo with creamy vegan pumpkin sauce
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| pumpkin sauce |
This creamy vegan pumpkin sauce is ideal for changing from our traditional pasta recipes. It goes perfectly with all types of pasta, especially short pasta such as orzo, orecchiettes or macaroni. An easy and comforting dish that can be prepared in just 20 minutes.
Ingredients
2 cups (400g) orzo
1 tbsp (15 mL) olive oil
2 chopped garlic cloves
1 cup (250 mL) pumpkin, cooked and pureed
1 cup (250 mL) vegetable milk
1 tbsp (15 mL) nutritional yeast
Salt and pepper
A handful of grated cashews (optional)
Preparation
In a pot of boiling salted water, cook the pasta al dente. Drain and set aside.
In a saucepan over medium-high heat, sauté the garlic in olive oil for 1 to 2 minutes. Add the rest of the ingredients and bring to a boil.
Stir in the orzo and adjust the seasoning. Sprinkle with grated cashews and serve.
4_Vegan Pumpkin Pie like a Vegan cheesecake
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| Vegan Pumpkin Pie |
Pie apparatus:
- 90 g of cashew nuts soaked for at least 1 hour
- 400 ml coconut milk
- 400 g squash puree
- 90 g cane sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 1/4 tsp ground nutmeg
Crust:
- 160 g whole almonds
- 85 g almond powder
- 80 g coconut oil
- 80 g cane sugar
Topping:
- 400 g squash puree
- 20 g of sugar
- 1 tsp ground cinnamon
Preheat oven to 350°F (180°C)
Start by making the bottom of the pie. In the bowl of a robot put all the ingredients of the crust and rotate until you get a granular mixture. Put everything in the bottom of a pie pan covered with baking paper.
In the bowl of a blender put the soaked cashews, coconut milk, squash puree and spices. Mix well until a fluid and homogeneous mixture is obtained. Pour this mixture over the top of the crust.
Bake everything 45 min.
Meanwhile mix the sugar with the squash puree for topping.
Once the pie of vegan pumpkin pie is out of the oven, spread the topping on top and sprinkle with cinnamon.
Put in the fridge at least 4 hours but I advise to leave it overnight about 12 hours before tasting.
Try it, and share your experience with us in the comments
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