Eggless Pumpkin Pie – 3 Step-by-Step Recipes

Pour semolina into a deep bowl and fill it with kefir.

Mix with a spatula until smooth and leave for 5-10 minutes to soak the semolina.

Cut the pumpkin pulp and grind it using a blender.

Pour into a container with semolina. Mix the ingredients thoroughly.

Add baking powder and sugar.

Mix again.

Transfer the resulting dough to a baking pan. Bake in the oven for 40-45 minutes at 180 degrees Celsius.

The dish is ready!

Cover the peeled and diced pumpkin with water and bring to a boil. It will be soft in about 10 minutes.

Puree the pumpkin in a blender until smooth. If you've cooked it thoroughly, the process will be quick. Then let the puree cool to room temperature.

Sift the flour. Add baking powder and vanilla. Mix.

In a separate bowl, combine the water and cornstarch. Stir until all lumps dissolve and a opaque, milky liquid forms. This ensures the cornstarch is evenly distributed throughout the dough.

Mix pumpkin with starch, sugar and salt.

Add lemon zest and all the spices.

Pour vegetable oil into the pumpkin and add walnuts.

Gradually add flour and knead the dough.

The base of the pie should be quite thick, but homogeneous, with some nuts sprinkled in.

Prepare the baking pan. The photo shows a 22x22 cm pan. Instead of using parchment paper, you can make a French shirt. The key is to ensure the pie comes away from the bottom and sides well.

Bake the pie for 35 minutes at 180 degrees Celsius (350 degrees Fahrenheit). Then let it cool completely before moving on to the next step. Even better, transfer the pie to the refrigerator at room temperature and let it sit overnight.

Use a large knife to trim the edges of the pie. This will make it easier to cut and divide into equal pieces.

We rub the scraps into crumbs between our fingers.

Using any convenient method, divide the pie into 2 layers. Spread jam on one half.

Place the second cake layer on top and spread with the remaining jam.

Peel the pumpkin and remove the seeds. Then cut into cubes. Peel the apples in the same way, remove the cores, and cut into cubes. Try to make sure the fruit and vegetable cubes are the same size.

Sift the whole grain flour. Then mix in the baking powder.

In a separate bowl, combine the non-dairy milk, vegetable oil, and Jerusalem artichoke syrup. The recipe uses very little sweetener, so feel free to add more. You can also substitute honey, any other syrup, or sugar for the Jerusalem artichoke syrup, if desired.

Gradually combine and mix the dry ingredients with the wet ones. Add vanilla. You should end up with a fairly runny dough. If it's too thick, add more plant-based milk.

Grease the pan. Place the apples and pumpkin on the bottom.

Pour the entire batter over the fruit and vegetables, smoothing it out so it penetrates evenly between each piece.

Sprinkle all the seeds on top of the dough.