For the shortcrust pastry:
- 200 g of type 1 flour
- 30 g of almond flour
- 70 g sunflower seed oil
- 50 g of ice water
- 40 g powdered cane sugar
- 1 pinch of salt
- 2 g of yeast
Stuffed:
- 400 g Delicate pumpkin puree (cooked weight)
- 120 / 170 g of soy or oat milk (the quantity depends on how watery the pumpkin chosen is)
- 100 g of fu Natura&Bontà pumpkin
- 80 g brown sugar
- 20 g of melted coconut oil
- 30 g corn starch
- 2 teaspoons of punkin spice (it can be found ready-made in shops or alternatively it can be made with ginger, cinnamon, nutmeg and cloves)
Decoration:
- qb vegetable whipped cream
Procedure
- In a bowl pour the flour, sugar, salt and yeast, finally the oil and knead everything, also add the water little by little, until you obtain a smooth dough.
- Wrap in cling film and let rest 30 minutes in the fridge. In the meantime prepare the pumkin pie filling.
- Combine all the ingredients for the filling in a bowl and blend with an immersion blender or blender until you obtain a creamy consistency.
- Roll out the pastry and transfer it to a 24 cm diameter cake tin, pour the filling over it and bake in a fan oven at 180 degrees for 45 minutes.
- Allow the pumpkin pie to cool completely, then place it in the refrigerator to let the filling settle for at least 3 hours, or even better, overnight.
- Serve the cake with a dollop of vegetable whipped cream.
