Name: Pumpkin Pie with Chocolate Swirl
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 150 g (gluten-free) oats; 140 g pumpkin seeds (or sunflower seeds, or a mix); 1 tbsp ground linseed + 2 tbsp water; 70 g extra-virgin coconut oil; 65 ml maple syrup; a pinch of sea salt or rock salt; 550 g homemade pumpkin puree; 1 can (400 ml) of coconut milk (of which 100 g coconut is needed, see instructions); 55 g coconut blossom sugar; 60 ml maple syrup; 2 tbsp ground chia seeds; ½ TL vanilla powder or the content of a vanilla pod; 2 tbsp (gluten-free) oat or almond milk; ½ TL ginger powder or 1/2 TL freshly grated ginger; 2 teaspoons cinnamon; ½ TL nutmeg; ¼ TL ground cloves; a pinch of sea salt or rock salt; 50 g vegan dark chocolate, min. 70 % cocoa (I like Vivani sweetened with coconut blossom sugar)

Ingredients

Scale

For the base:

150 g (gluten-free) oats
140 g pumpkin seeds (or sunflower seeds, or a mix)
1 tbsp ground linseed + 2 tbsp water
70 g extra-virgin coconut oil
65 ml maple syrup
a pinch of sea salt or rock salt

For the pumpkin filling:

550 g homemade pumpkin puree
1 can (400 ml) of coconut milk (of which 100 g coconut is needed, see instructions)
55 g coconut blossom sugar
60 ml maple syrup
2 tbsp ground chia seeds
½ TL vanilla powder or the content of a vanilla pod
2 tbsp (gluten-free) oat or almond milk
½ TL ginger powder or 1/2 TL freshly grated ginger
2 teaspoons cinnamon
½ TL nutmeg
¼ TL ground cloves
a pinch of sea salt or rock salt

For the chocolate swirl:

50 g vegan dark chocolate, min. 70 % cocoa (I like Vivani sweetened with coconut blossom sugar)

Cook Mode Prevent your screen from going dark

Instructions

Place a can of coconut milk upside down in the refrigerator for about 2 hours so that the coconut separates from the water. Take out the can, turn it over, open it and scrape out the coconut on top. Measure 100 g of it and put the rest aside for curries or smoothies.
Preheat the oven to 180 °C (160 °C fan setting) and line a baking tin (26 cm diameter) with baking paper.
Mix the flaxseeds with the water and set aside. Place the pumpkin seeds and oats into a food processor or blender and blend for approx. 20 – 30 seconds to a flour. Add the remaining ingredients for the base (incl. the flaxseed mix) and mix for another 10 – 20 seconds into a crumply mix.
Pour the mix into the baking tin and press it firmly into the tin using your hands, making sure to form a high barrier alond the edges .
Pre-bake the base for about 10 minutes.
In the meantime, prepare the filling. Mix the the maple syrup with the chia seeds in a small bowl with a whisk. Add the oat milk, stir until smooth and leave to stand for approx. 10 minutes so that the mixture thickens.
Mix the pumpkin puree, coconut puree, coconut blossom sugar, vanilla powder, grated ginger, cinnamon, nutmeg, ground cloves and a pinch of salt in the Food Processor until you have a smooth dough. Once the chia mixture has thickened, add it to the rest of the dough and mix again.
Take the baking tin out of the oven and add the pumpkin filling.
Melt the chocolate over a water bath and add little chocolate blobs on top of the filling. Stick a wooden stick into a blob and swirl around in the cake connecting the blogs. There is no right and wrong here.
Bake uncovered for about 40 – 45 minutes.
After 30-35 minutes, check the cake surface to see if it is getting too dark on top. It should be slightly browned but not burnt. For the remaining baking time, place a baking tray on the rail above the cake. Continue to bake the cake and to complete the 45 minutes and let it cool for at least one hour.
Unfortunately, the cake needs another 6 – 8 hours or preferably overnight in the fridge to set.

Prep Time: 30
Cook Time: 60