Pumpkin pie is a Halloween classic. The pie crust is made with soymilk powder, oat milk and vegan butter. Japanese pumpkin is used to make the filling. This treat is satisfying even without adding sugar.
Recipe by Peony
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients (1 Serving) :
Red Quinoa with Nuts Soymilk Powder
2 tbsps (30g)
Califia Oat Barista
1 tbsp (15ml)
Miyoko Cultured Vegan Butter
1 tsp (5g)
Pumpkin (Steamed and peeled)
1/2 cup (58g)
Califia Farms Almond Milk Creamer, Unsweetened
~ 1.5 tbsp (25ml)
1 tbsp (7g)
*4 inch tinplate round fluted mold is used in this recipe
Cooking Steps :
Mix red quinoa with nuts soymilk powder and vegan butter well in a large bowl, then add oat milk to form a dough. Knead until dough becomes smooth and non-sticky. Roll out the dough and place it in pie mold. Trim excessive dough.
Bake 10 minutes under 180°C, poke the pie crust with a fork when it puffs up to release the trapped air.
Blend pumpkin, maple syrup and unsweetened almond milk creamer until smooth.
Spread pumpkin mixture on mold evenly, then bake for 3 to 4 minutes under 180°C.
Garnish with cinnamon powder and serve!
Cooking Tips :
Cut parchment paper or white paper into preferable shapes and use them as stencils for decoration.