PUMPKIN
PUMPKIN
SWEETS | PIES
SWEETS | PIES

PUMPKIN AND PERSIMMON PIE

Pumpkin and persimmon pie recipe, made with 15 simple ingredients, 100% plant based and delicious!

Pumpkin and persimmon pie recipe, made with 15 simple ingredients, 100% plant based and delicious!

DRESSED TO ROCK

We are officially at pies season right? Rich pies, with all the Fall flavors inside of it. Perfect to enjoy in front of a fireplace with a hot mug of tea on the side. I can’t imagine a more promising program!

Dressed to rock your Halloween night, this pie also brings all the comfort inside it.

 

Besides being at making pies and cookies season, we are also at the persimmons season and of course, pumpkins season! And when life gives you lemons you have to make lemonade, which is the same as saying when life gives you persimmons and pumpkins you have to make sweets!

 

This recipe came from my unconditional love for persimmons and my passion for pumpkins and their versatility. I thought to myself that this two together could work very well and I was not mistaken.

 

Sweet but not too much and perfectly creamy, this pie is a delight!

THIS RECIPE IS:

EASY | CREAMY | DELICIOUS | SPECIAL | SPOOKY

 

Not everything that seems difficult actually is. This pie may not even be the fastest recipe, but the processes are all super simple and without fancy steps. So in my opinion is kitchen dummies-proof.

 

You will only need to cook the pumpkin with the soy milk and spices. Meanwhile, put all the ingredients crust ingredients into a bowl and knead it until it forms a non sticky dough. Then line a pan with half that dough, previously rolled out in a circular shape, and bake for about 10 minutes, just to pre-cook. Meanwhile the pumpkin has already cooked, you just need to grind everything with the hand blender, until no lumps remain.

 

Then add the persimmons, bring it back to the heat, and as soon as it boils, add the corn starch, let it boil for about 3 minutes, always whisking with a whisk, and then remove it from the heat. Blend again with the hand blender until creamy. Mix some chopped walnuts into the cream and pour it into your previously cooked pie crust.

 

Roll out the other half of the dough in a circle shape the size of your pie pan, with the help of the rolling pin, until about half a centimeter thick, and draw the Jack´s face from The Nightmare Before Christmas (animation that I strongly recommend you to see on your Halloween night ), or whatever you prefer. Then, very delicately, place this part of the dough on top of the crust that already has the filling on, press the edges tightly with your fingers to close and take it to the oven for about 50 minutes.

 

When the first 20 minutes of cooking has elapsed, brush the entire surface of the pie with a mixture of rice syrup, curcuma and water, for extra shine and color!

 

And your pie is ready to be the queen of the night, or of the afternoon, or of the morning, any time is perfect to enjoy a piece of it.

pumpkin
pumpkin
PREP. TIME​ 40 MINS
COOKING TIME 50 MINS
TOTAL TIME 1 HOUR AND 30 MINS
SERVES 10 SLICES
SPECIAL DIET VEGAN | PLANT BASED
CUISINE N/A
PREP. TIME​ 40 MINS
COOKING TIME 50 MINS
TOTAL TIME 1 HOUR AND 30 MINS
SERVES 10 SLICES
SPECIAL DIET VEGAN | PLANT BASED
CUISINE N/A

Ingredients:

FILLING

1 hokkaido pumpkin (380gr)

3 pesimmons (400gr)

2 cups of unsweetened soy milk

1 tspn of cinnamon powder

1 tspn of ginger powder

¼ tspn of nutmeg

½ cup of yellow sugar

5 tbspn of corn starch

½ cup of walnuts

 

CRUST

600gr of whole spelt flour

260gr of vegan margarine

140gr of water

1 tspn of salt

1 tspn of sugar

1 coffee spoon of cinnamon

 

GLAZE

1 tblspn of rice syrup

1 coffee spoon of curcuma powder

1 tblspn of water

Ingredients:

FILLING

1 hokkaido pumpkin (380gr)

3 pesimmons (400gr)

2 cups of unsweetened soy milk

1 tspn of cinnamon powder

1 tspn of ginger powder

¼ tspn of nutmeg

½ cup of yellow sugar

5 tbspn of corn starch

½ cup of walnuts

 

CRUST

600gr of whole spelt flour

260gr of vegan margarine

140gr of water

1 tspn of salt

1 tspn of sugar

1 coffee spoon of cinnamon

 

GLAZE

1 tblspn of rice syrup

1 coffee spoon of curcuma powder

1 tblspn of water

Instructions:

1- Preheat the oven to 180°C

 

2- Mix all the crust ingredients in a bowl and knead with your hands until you get a uniform non-sticky dough.

 

3- Divide the dough in half, reserve one half, and open the other in a circular shape the size of your pie pan and about half a centimeter thick. Place this dough into a pie pan and gently use your hands to form it into the pan, working the crust up along the sides. Cut off any excess dough at the edges with the help of a knife.

 

4- Bake it for about 10 minutes. Remove from the oven and reserve.

 

5- Peel the hokkaido pumpkin and cut it into small cubes. Then put all the filling ingredients in a pan, except the persimmons, the corn starch and the walnuts, and let it cook for about 15 minutes, or until the pumpkin is tender.

 

6- Remove from the heat and grind everything with a hand blender. Add the peeled persimmons to the pumpkin cream and bring to the heat again. When it boils, add the corn starch previously dissolved in a little water, and stir constantly with a whisk until the cream starts to get thicker. Remove from the heat and blend everything again with the hand blender until you get a smooth and creamy result.

 

7- Chop some nuts and add them to the filling.

 

8- Pour filling into the previously cooked pie crust.

 

9- Roll out the other half of dough that you reserved at the beginning,  in a circular shape the size of your pie pan, with about 0.5 cm of thickness, and draw with the tip of a knife the character you prefer. Then, with delicacy, place the dough on the pie to cover the entire surface, press the sides with your fingers to close the pie and bake for about 50 minutes.

 

10- Meanwhile prepare the glaze to brush the pie surface, mixing the 3 ingredients in a bowl with the help of a spoon.

 

11- After the first 20 minutes in the oven, open the oven, remove the pie and brush the entire surface with the glaze. Put it back in the oven until 50 minutes has elapsed, or until you see that the pie surface is golden.

 

12- Remove from the oven after 50 minutes and allow to cool completely before loosen the pie from the pan.

 

13- You can serve just the way it is, or with a greedy portion of whipped cream on top of each slice.

 

Instructions:

1- Preheat the oven to 180°C

 

2- Mix all the crust ingredients in a bowl and knead with your hands until you get a uniform non-sticky dough.

 

3- Divide the dough in half, reserve one half, and open the other in a circular shape the size of your pie pan and about half a centimeter thick. Place this dough into a pie pan and gently use your hands to form it into the pan, working the crust up along the sides. Cut off any excess dough at the edges with the help of a knife.

 

4- Bake it for about 10 minutes. Remove from the oven and reserve.

 

5- Peel the hokkaido pumpkin and cut it into small cubes. Then put all the filling ingredients in a pan, except the persimmons, the corn starch and the walnuts, and let it cook for about 15 minutes, or until the pumpkin is tender.

 

6- Remove from the heat and grind everything with a hand blender. Add the peeled persimmons to the pumpkin cream and bring to the heat again. When it boils, add the corn starch previously dissolved in a little water, and stir constantly with a whisk until the cream starts to get thicker. Remove from the heat and blend everything again with the hand blender until you get a smooth and creamy result.

 

7- Chop some nuts and add them to the filling.

 

8- Pour filling into the previously cooked pie crust.

 

9- Roll out the other half of dough that you reserved at the beginning,  in a circular shape the size of your pie pan, with about 0.5 cm of thickness, and draw with the tip of a knife the character you prefer. Then, with delicacy, place the dough on the pie to cover the entire surface, press the sides with your fingers to close the pie and bake for about 50 minutes.

 

10- Meanwhile prepare the glaze to brush the pie surface, mixing the 3 ingredients in a bowl with the help of a spoon.

 

11- After the first 20 minutes in the oven, open the oven, remove the pie and brush the entire surface with the glaze. Put it back in the oven until 50 minutes has elapsed, or until you see that the pie surface is golden.

 

12- Remove from the oven after 50 minutes and allow to cool completely before loosen the pie from the pan.

 

13- You can serve just the way it is, or with a greedy portion of whipped cream on top of each slice.

 

GET THE TIPS:

* If you make this pie the day before, it will taste even better and texture will be right on point.

* You can replace whole spelt flour with any other regular flour, except gluten free. (I believe it also works with gluten free flours but I have never tested it).

* I do not recommend making the pie with another pumpkin other than Hokkaido as it will change the flavor a lot.

GET THE TIPS:

* If you make this pie the day before, it will taste even better and texture will be right on point.

* You can replace whole spelt flour with any other regular flour, except gluten free. (I believe it also works with gluten free flours but I have never tested it).

* I do not recommend making the pie with another pumpkin other than Hokkaido as it will change the flavor a lot.

REFERENCES:

N/A

REFERENCES:

N/A

DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

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DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on vk
Share on whatsapp
Share on email

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