Halloween Pumpkin Pie

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I didn't know what to do, because Halloween is one thing, and everyone who reads my blog wants pumpkin pie. In the end, I decided that I would give you the classic vegan pie recipe and teach you how to substitute foods. Because changing the order of the parts doesn't really change the sum and you'll have a delicious pumpkin dessert anyway.

I often find that people ask if they can substitute one product for another when the answer seems obvious, and then I remember that the answer is obvious to me. So please don't be intimidated by the multiple "ors," as it may be important to some.

Read through the list of ingredients, pick the ones that work for you and write them down in your notes or on a piece of paper so you don't get confused later.
I myself will be making a vegan recipe and, accordingly, it will translate to pictures.

Ingredients per mold d=18:


120 g gluten-free flour/blend

25 g powdered sugar or other dry sweetener

50 g butter/coconut oil

1 small egg or 30 g applesauce

A pinch of salt


250 g mascarpone or 100 g cashews

250 g pumpkin puree

100 ml of heavy cream or coconut milk from a jar

100 g sugar or any other dry sweetener to taste

1 egg or 15 g corn starch

15 g corn starch

1 tsp. cinnamon
Prepare the base:

Mix the flour with the powder and salt. Next we need to incorporate the cooled butter into the flour. The condition of the butter should be such that it holds its shape, but breaks when pressed hard. I grind the flour and butter with my hands until fine crumbs, but you can do this in a stationary mixer with a whisk attachment.

When the crumbs are ready, add in the egg or applesauce and try to mix everything quickly until the dough starts to ball up. Even if the dough doesn't come together into a perfect ball, that's okay, because our job is to create crumbs from which we can mold the base.
Cover the bottom of the mold with parchment and transfer the dough. Next, evenly flatten it over the bottom and sides of the mold. You can use a jar or a mug to make even edges.
When the base is ready, bake it for 15 minutes at 180 °C degrees on medium oven level and then cool completely.
Let's prepare the filling:

Let's start with the pumpkin: a small pumpkin should be washed, cut, cut out the seeds, bake for 20-30 minutes until soft, and then cool completely, separate the pulp from the skin with a spoon, pass through a sieve or grind in a blender until mashed.

If you are very afraid that you won't like pumpkin pie, take 125 g of pumpkin puree and 125 g of puree of baked apple, plum or fresh mango.

If you use cashews instead of mascarpone, you need to soak them in hot water for a few hours.
Next, we just need to combine all the ingredients in one container with a hand whisk or immersion blender.
For example, for the classic version: mix the puree with a whisk with mascarpone, sugar and cinnamon, enter the egg, starch and cream.

For a vegan version: beat the puree with a blender and soaked cashews, sugar and cinnamon, add the cream and double the cornstarch.
Pour the filling into a mold with a base.

I like to bake in a water bath because then you get a super tender pumpkin layer, similar to cheesecake. But you can just leave the pie to bake without the water structures.

I water bath it this way:
1. I preheat the oven.
2. I boil 1.5 liters of water.
3. I put a deep tray just below the middle level of the oven
4. I put the form with the pie in the form, larger in diameter
5. I place both pie molds in the middle of the deep pan
6. Pour water into the deep pan and close the oven

If you don't have a larger diameter mold, you can use foil. Fold it 3-4 times and wrap the bottom of the pie tin.
You can also put a rack on top of the tray with water and place the pie mold on it.
Bake the pumpkin pie for 45-65 minutes at 160-165 °C degrees, top/bottom, without opening the oven door.

After 45 minutes, open the door and shake the mold by the rim.
If cooking in a water bath, the pie is ready when the middle of the dessert is still moving a bit.

If the filling is still liquid, leave the pie for another 20 minutes.

After you turn off the oven, gradually cool the pie first on the counter and then a few hours in the refrigerator.
The pumpkin pie is ready!

Carefully remove the pie before serving.
You can fill it with salted caramel or chocolate, garnish with whipped cream, or leave it as is.