Shipped today
Vegan pumpkin pie recipe
- By Algemeen Gastblogger
- 16 Dec 2020
With this delicious protein-rich cake you can get used to the speculaas flavor for the December month!
Ingredients vegan pumpkin pie crust
- 100 grams of buckwheat flour
- 50 grams Plantforce natural protein powder
- 50-100 ml vegetable milk
- 1 pinch of salt
Ingredients vegan pumpkin pie filling
- 400 grams of pumpkin (cooked)
- 260 grams of tofu (drained)
- 400 grams of soy quark
- 40 grams Plantforce Vanilla Protein Powder
- 1 tbsp cinnamon + gingerbread spices + ginger
Preparing vegan pumpkin pie
- Preheat the oven to 200 degrees and grease the pie pan with coconut oil or put baking paper in it.
- Mix all the ingredients from the bottom into a firm dough and cover the cake tin including the edge with it.
- Bake the bottom in the oven for 15 minutes and in the meantime mix the pumpkin filling (except the soy quark) in a food processor.
- Remove the pie base from the oven, scoop in the pumpkin filling and bake the pie in the oven for another 30 minutes.
- Let the cake cool down first and then add the soy quark and garnish with nuts / raisins if you like.
Plantforce - Synergy Protein Natural - 800 g - 3+1 FREE
€ 119.85
€ 159.80
€ 159.80
(Starting at € 119,85 p/u)
Shipped today
Plantforce - Synergy Protein - All Flavours - 4 x 400 g (3+1 FREE)
€ 74.85
€ 99.80
€ 99.80
(Starting at € 74,85 p/u)
Shipped today
