Pecan Pie, vegan
Pecan pie, vegan is a recipe with fresh ingredients from the nut cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g light gluten‑free flour
- 60 g sugar
- 1 pinch salt
- 2 tbsp cold soy cream
- 90 g cold margarine
- margarine (for the pan)
- 1 tbsp ground hazelnuts
- gluten‑free flour (for working)
- dried legumes (for blind baking)
- 50 g pumpkin flesh
- 220 ml soy cream
- 150 g brown sugar
- 400 g dark chocolate couverture
- 100 g margarine
- 300 g pecans
- 2 tbsp bourbon whiskey
Instructions
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1.
Knead the flour with the sugar, salt, soy cream and margarine into a smooth dough, shape it into a ball, wrap in cling film and refrigerate for at least one hour.
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2.
Preheat the oven to 175 °C fan. Grease the pie tin and dust it with ground hazelnuts.
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3.
Roll out the dough on a floured surface to match the tin size, place it in the tin and form a small edge. Cover with parchment paper and dried legumes and blind bake for about 30 minutes.
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4.
Remove from the oven, discard the paper and legumes and let cool.
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5.
Cube the pumpkin flesh and simmer in 1–2 tbsp water for about 15 minutes until soft. Drain, let stand to dry and puree. Heat the cream with sugar and pour over the chopped chocolate in a bowl. Scrape gently with a spatula until the chocolate melts. Add the margarine and mix. Roughly 100 g of nuts are ground in a food processor and folded into the chocolate mixture along with bourbon and pumpkin purée. Spread the mixture on the shortcrust base and arrange the remaining pecans in circles. Chill for two hours to set.
