Peanut Butter Pumpkin Pie

Ingredients for 4 servings:

• 300 g pumpkin flesh
• 150 g peanut butter, chunky
• 100 g margarine
• 175 g flour
• 75 g cornstarch
• 150 g brown sugar
• 1 tbsp maple syrup
• 1 packet of baking powder
• 2 tsp vanilla sugar
• e.g. plant milk (plant drink)
• possibly dark chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

vegan

Dice the pumpkin flesh and simmer in a little water for about 15 minutes until soft. Finally, add 1 tablespoon of maple syrup, allow to caramelize slightly, and then puree. Mix the pumpkin puree with the peanut butter, margarine, vanilla sugar, and brown sugar. Mix the flour with the cornstarch and baking powder and add to the pumpkin and peanut mixture. Stir until a thick batter forms. If the batter is still too stiff, add a little white plant-based milk until the consistency is right. Pour the batter into a bundt cake pan and bake at 180 degrees Celsius (convection oven) for about 50 minutes (use a toothpick to test the consistency!). If the top of the cake is getting too dark, simply cover with aluminum foil. Remove the cake from the oven and let it cool on a wire rack. Decorate as desired; I prefer dark chocolate coating, although a caramel coating would also work very well.