Halloween Pumpkin Pie

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.

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.

Baking:

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.