Autumn time is pumpkin time – and in fact, there is nothing that you can think of that wouldn’t taste delicious with a pumpkin: pasta with pumpkin sauce, oven-baked pumpkin, the classic pumpkin soup and of course pumpkin pie.
We’ve been testing so many recipes in the last few years but this one fits for everybody, from toddlers to grandparents. The recipe is inspired by the Pumpkin Pie recipes of the food blogger Sam from “It does not taste like chicken”, but I came up with the idea of an almond biscuit ground, I choose coconut milk for a special taste and of course the frosting, that complements the cake.
Depending on where you live, you can buy pumpkin mash directly at the supermarket or prepare it yourself. By the way, this also reduces waste. For homemade pumpkin mash, divide a Hokkaido pumpkin into four and place it in a casserole dish. To prevent sticking, cover the bottom of your dish with water. Back the pumpkin in the oven at about 180° C for 20-30 minutes, allow cooling and blend. If you need liquid, use water or coconut milk.
For the base of the cake, I crushed a packet of almond biscuits and pressed it with melted margarine into a round springform pan. Add the margarine slowly, depending on the amount of biscuit you may need more or less. Bake the base in the preheated oven for about 10 minutes until it is slightly brown.
Now it’s time for the filling – put all ingredients in a blender and let do the work. Depending on the strength of your blender you might want to soak the cashew nuts for a few hours in water before blending them. It is important that the filling is pureed for a long time, only then it will be creamy. Fill everything on the base and bake the cake for about 40 minutes until it is slightly brown. Do not worry if the dough still feels soft, the cake should be juicy and settles when it cools down.
For the frosting melt the margarine, and whip it up with the powdered sugar. If it gets too dry, add the coconut milk and pumpkin puree. Spread on the cooled cake and crumble some almond biscuits over the frosting.
Pumpkin-Coconut Pie
Ingredients
- 250 g almond biscuits
- ½ half cup melted margarine or butter (75 g)
- 1 cup cashew nut (150 g)
- 1 cup of pumpkin mash
- ½ cup coconut milk
- ½ cup of whole cane sugar (alternatively maple syrup or coconut blossom syrup)
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1 pinch of salt
- 3 tablespoons margarine (80 g)
- 130 g of powdered sugar
- 2 tsp pumpkin
- 2 teaspoons of coconut milk
- Almond biscuits for decorating
Directions
- Step 1 To make pumpkin puree, cut a Hokkaido into four and place it in a casserole dish. To prevent it from sticking, cover the bottom of the dish with water. Put in the oven at about 180° C for 20-30 minutes, allow to cool and puree. If you need liquid for that, use water, plant milk or coconut milk.
- Step 2 Mince the biscuits in the blender, melt margarine and stir in the biscuit crumbs.
- Step 3 Cover the ground of a springform pan with the biscuits and pull it up gently on the edges.
- Step 4 Preheat the oven to 180° C and bake on the middle baking tray for about 10 minutes.
- Step 5 Place all ingredients for the filling in your blender and puree until creamy.
- Step 6 Pour the filling over the base and bake for another 35-40 minutes until the cake is slightly brown. Tip: The cake tastes best when it is well cooled – it might be even better the next day.
- Step 7 For the frosting, froth up the soft margarine in a mixing bowl and gradually add the powdered sugar to it. Add pumpkin and coconut milk. The frosting should be soft, but not liquid. Spread the frosting over the cooled cake and crumble some almond biscuits over your pumpkin pie.
Amazing! I made the crust out of almond flour and it came out perfect. It was like pumpkin pie on an almond cookie. Next time I wonder if adding a little sugar to the cookie might be ok?