I use a cake mold, 23 cm diam.
Pumpkin pies are quite popular in English-speaking countries. This one especially is truly fantastic! I almost followed the original recipe. It is important to mention that you should not miss sprinkling the dessert with the caramelized pecans – this is the secret (just a perfect combination)! This recipe is from the book The Happy Pear/Recipes for Happiness (David & Stephen Flynn). I often visit the vegan restaurant of the two authors-brothers. There they offer “live” many ideas from their culinary books.
for the base:
300 g grinded walnuts
100 g pitted dates, soaked in warm water to soften
2 tbsps. coconut oil, odorless
vanilla to taste
for the cream:
150 g cashew, soaked in warm water to soften;
175 g pumpkin puree, unsweetened (buy it ready); you can replace it with roasted pumpkin;
150 g coconut oil, odorless;
80 ml agave syrup;
50 g pitted dates, cut (can be soaked in hot water for a while);
½ teaspoon cinnamon
1 teaspoon ginger
1 handful of pecans, crushed
2 tbsps. agave syrup
I line the bottom of the cake mold with baking paper. Fasten the ring so that the paper stretches well. Grease the walls of the mold.
In a chopper, I grind the products for the base. I spread this dough on the bottom of the mold. Press it well with the help of the curved part of the spoon. I leave it in the fridge.
Strain the cashew and blend it together with the other products for the cream. Spread it on the base. Again, I put the pastry back in the refrigerator.
Roast briefly on low temperature while constantly stirring the pecans (on a dry pan). I take it off the hob and add agave syrup; stir. With this mixture I sprinkle the pie.
Serve it well cooled.
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