Simple, juicy Pumpkin Pie made of shortcrust pastry, with creamy filling of pumpkin puree and silken tofu. An American classic that will get you noticed at any coffee gathering.
FOR THE PASTRY, put vegan margarine, flour, raw cane sugar, baking powder, bourbon vanilla and cold water in a bowl and knead with your hands until a uniform dough is formed.
125 g vegan margarine, 200 g Spelt flour, 30 g Raw cane sugar, ½ tbspn Baking powder, ¼ tbspn Bourbon vanilla ground, 60 ml Water
The consistency of the shortbread dough should be compact, but neither too firm nor too soft. You should be able to loosely form a ball with your hands. If in doubt, use a little more flour (if too liquid) or more vegetable milk (if too solid). Feel free to look at the video, there you can see how my dough looks like.
Place in a bowl, cover with a cloth and refrigerate for one hour.
In the meantime, make the FILLING by adding pumpkin puree, silken tofu, raw cane sugar, tapioca starch, nut puree, cinnamon, ginger powder, cardamom, cloves, nutmeg and salt to a high-powered blender or food processor and blend to a fine cream. Set aside.
400 g Pumpkin puree, 200 g Silken tofu, 80 g Raw cane sugar, 24 g Tapioca starch, 45 g Nut puree, 1 tbspn Cinnamon, ½ tbspn Ginger powder, ¼ tbspn Cardamom, ¼ tbspn Cloves, 1 Msp. Nutmeg, ¼ tbspn Salt, *like to replace with 2-3 tsp pumpkin spice
Preheat oven to 175 degrees (convection oven).
Pour the dough into the mold and press it into the mold with your hands, pulling up the edges. Prick several times with a fork (this will prevent the dough from curling during baking).
Pour in filling and smooth out.
Put in the oven and bake for 60 minutes.
Remove from the oven and allow to cool completely.
Cut into 10 pieces and serve (optional) with cream and chopped pecans.