Vegan pumpkin pie: recipe
This pumpkin cake gets you in the perfect mood for fall! Together, the ginger, cinnamon and turmeric-vanilla spice create a unique taste that tastes just like the last warm rays of sunshine and the first wafts of fog. This will make you a hit on every cake date! 
30 minutes (+60 minutes baking time)
A cake
24 g Easy To Mix egg for baking
750 g Hokkaido pumpkin
175g sugar
300g vegan creme fraiche
1 tbsp cinnamon
1 tbsp ginger
2 tbsp vanilla turmeric spice
1 tbsp cornstarch
Vegan shortcrust pastry (chilled)
To top: pistachio nuts, vegan whipped cream, some vanilla-turmeric spice
Cut the pumpkin into pieces and cook in a cup of water for about 15 minutes until it is soft - then puree.
Prepare the vegan egg for baking according to the instructions and beat with the sugar until fluffy.
Add the pumpkin mixture, crème fraîche and spices and mix.
Add cornstarch.
Lay out the dough in a tart pan and pour the pumpkin filling on top.
Bake for 60 minutes at 130°C (fan oven).
Allow to cool slightly. Before enjoying, decorate the pieces of pumpkin pie with a dollop of whipped cream, pistachio nuts and a little vanilla turmeric spice.
