Pumpkin Pie (fast & vegan)
Oh, how wonderful the kitchen smells when this Pumpkin Pie is baked in the oven. It is so quick and easy to prepare and full of healthy ingredients! Topped with a lemon cream, you are promised an absolutely delicious, autumnal and refreshing snack that will warm your heart.
I love that pumpkin is so versatile. Whether in a curry, soup, rice pudding or cake - it simply always tastes good. And in my home there is no autumn without pumpkin!
The combination of sweet pumpkin, refreshing lemon, autumnal spices like Pumpkin-Spice* even non-vegans will love the taste. If you don't have Pumpkin Spice at home, you can also create your own mix, e.g. from the following spices: cinnamon, nutmeg, ginger, allspice, cloves, orange and/or tonka - depending on what you have at home.
We use only the best ingredients in this recipe: wholemeal flour, maple syrup instead of white sugar, pure coconut oil and, of course, pumpkin, which is not to be forgotten. The almonds, which naturally contain oil, also help to save a lot of oil. And still the cake is full of flavour! The lemon cream consists of soy yoghurt and vegan cream cheese, so no cream or the like. If you are a bit more patient than me and let the cake cool down completely before you spread the cream on the cake, you will also get a slightly firmer cream that doesn't completely melt like in my pictures, haha. But it tasted so very good! Because pumpkin, almonds and lemon go together incredibly well, even if it sounds like an unusual mixture.
You should always keep the cake well closed in the fridge so that the cream doesn't become too liquid. This way it will also keep fresh for several days.
I use the foldable cake tin* from Coox in size M (25 x 9 x 6.5 cm), because you don't have to grease the tin and the cake can be easily removed from the tin. If you would like the cake a little bit higher, you can also use a smaller mould, e.g. the Coox* in size S or bake a larger quantity of the cake.
If you like the recipe, please visit me at Instagram or Pinterest. If you bake the recipe, please link me with #snackicat or tag me with @snackicat. So I can see your creations. Leave me a comment or a rating. I would be happy! And now bon appétit!