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!

Pumpkin Pie (fast & vegan)
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Snacks & Sweet Things

This Pumpkin Pie topped with lemon cream is an absolute treat for the palate. Sounds like an unusual combination? But it fits together super well, I promise. And now let's get going, the faster you bake, the faster you can enjoy it. Because it is always easy to bake!

Duration 15 + 50 minutes
Ingredients for 11 potions
Trockene Zutaten:
  • 100g (ground) almonds
  • 200g (spelt) wholemeal flour
  • 1 pinch of salt
  • 1 teaspoon Pumpkin-Spice*¹
  • 3 teaspoons baking powder
Wet ingredients:
  • 200g Hokkaido pumpkin rasped (without seeds)
  • 50g coconut oil
  • 200g oat drink
  • 80g maple syrup
Lemon cream:
  • 150g vegan cream cheese
  • approx. 70g (unsweetened) soy yoghurt²
  • 30g maple syrup
  • juice of half a lemon
Preparation
Prepare the cake:
  1. preheat oven to 180°C circulating air
  2. wash the pumpkin, remove seeds and grate finely
  3. if you use whole almonds, grind them in a mixer at the highest level
  4. mix dry ingredients in a bowl
  5. heat coconut oil in a pot on the cooker on a low heat
  6. mix the wet ingredients in another bowl
  7. mix wet and dry ingredients and stir to a smooth dough
  8. grease the tin³ or line it with baking paper and pour in the dough
  9. bake on the middle shelf for approx. 50-60 minutes
  10. then allow to cool completely
Prepare lemon cream:
  1. stir cream cheese, soy yoghurt, maple syrup and lemon juice until smooth
  2. carefully spread on the cake
  3. keep the cake in the fridge after serving
Remarks
¹ Alternatively you can use your own mixture of e.g. cinnamon, nutmeg, ginger, allspice, cloves, orange and/or tonka.
² Depending on how liquid your soy yoghurt is, you should adjust the amount. The more liquid, the less you should use.
³ I use the Coox foldable cake tin* in size M (with the measurements 25 x 9 x 6,5 cm), because here you don't have to grease the tin and the cake can be removed from the tin very easily. If you want your cake to get higher, you can also use a smaller mould.
Nutritional values for 1 portion
Calories
239 kcal
Fat
12,9g
Carbs
23,3g
Protein
5,6g
* The product links are affiliate links. This means that I receive a small commission on the purchase. There are no additional costs for you. You are welcome to support me, but you do not have to.
Tags:
vegan healthy yummy plantbased easy quick refined sugar free sugarfree for Kids vegan baking baking Cake without eggs Pumpkin Pumpkin Pie Pie lemon cream cream cheese
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