One of the most delicious and simple recipes in American cuisine is the classic pumpkin pie.
It is usually prepared on Thanksgiving Day, which falls on the fourth Thursday of November, when the American people take the opportunity to spend time with family and friends to forgive and thank each other before beginning a new year. However, this pumpkin pie is already on the American tables for the most monstrous night of the year: Halloween!
As a typical autumn dessert, pumpkin pie goes very well with a spicy blend that enhances its taste and flavour. The most commonly used flavours to enrich the dessert are: nutmeg, ginger and cinnamon.
What better way to celebrate the beginning of autumn than with a recipe based on pumpkin, the legitimate plant symbol of this season?
We leave you to our vegan and gluten-free recipe. No butter or margarine!
Total time (preparation and cooking): 60 minutes
Serving size: 10 people
For the base:
140 g almond flour
40 g oats
30 g coconut oil
2 teaspoons of chia seeds
2 tablespoons of water
For the filling:
130 g cashew nuts
400 g pumpkin puree
160 g maple syrup
250 ml vegetable milk
3 tablespoons cornstarch
Cinnamon, ginger and nutmeg to your taste.
Immerse the cashews in warm water for at least 20 minutes.
Mix all the ingredients for the crust with a food processor and put the dough in the refrigerator. Do the same with the ingredients of the filling until the dough is homogeneous.
Take a cake pan and create a base by crushing the dough for the crust. Cover with the filling.
Bake for 30 minutes, covering the cake pan with plastic wrap, then bake for 10 minutes without the plastic wrap.
Let cool in the refrigerator for a few hours before serving.