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Vegan Pumpkin Pie with Caramelized Walnuts

Natascha
Super easy to make and healthy too!
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Prep Time 1 hr
Cook Time 1 hr 10 mins
Total Time 2 hrs 1 min
Course dessert, pie, pumpkin
Servings 1 Pie

Ingredients
  

For the Pie Crust

  • 250 g wheat flour wholegrain
  • 80 g raw cane sugar
  • 50 ml vegetable oil
  • 100 ml water
  • 2 pinches salt

For the Pie Filling

  • 400 g pumpkin purée I used a hokkaido purée (without added sugar or fat)
  • 8 tbsp maple syrup
  • 350 ml coconut milk full fat, canned
  • 3 tbsp corn starch
  • 3 tsp cinnamon ground
  • 1 tsp cloves ground

For the Caramelized Walnuts

  • 100 g raw cane sugar
  • 100 g walnuts halves

Instructions
 

For the Pie Crust

  • Combine all of the ingredients in a bowl and knead them with your hands until you have a firm dough
  • Knead for about 10 min on a work/kitchen surface not in the bowl itself
  • Put the dough back into the bowl, close it with a lid and put it into the refrigerator to let it rest for at least half an hour
  • Take the dough out of the fridge and sprinkle some flour on a surface
  • Roll out the dough with a rolling pin
  • Place the rolled out dough on a greased pie from
  • Pinch the the dough on the edges a little bit together, so that you have a corded edge
  • Bake the crust in a preheated oven for 10 min at 180 °C

For the Pie Filling

  • Stir together all of the ingredients in a bowl until well combined
  • Pour the filling into the pre-baked pie crust
  • Bake the pie for 40 min at 180 °C in a preheated oven and then for another 20 min at 150 °C

For the Caramelized Walnuts

  • Put the sugar into a pan, turn up the heat
  • Let the sugar melt and then bring it to a boil (don't forget to stir)
  • Let it boil for a few seconds, turn off the heat and then put the walnut halves into the sugar
  • Mix both ingredients very well
  • Pour the mixture onto a tray with extra greased baking paper and spread it on this tray
  • Let the nuts cool and then chop them into little pieces

Notes

The pie tastes even better if you give it day's rest, because the flavors can spread properly.
You can either use a pie form ranging from 20-23 cm diameter.
The greased baking paper is an important step because once the walnuts are cold they stick on the paper and are super hard to peel off.