To make the pumpkin pie vegan and juicy, we must first make pumpkinism.
To do this, grab a Hokkaido and seed it. Cut it into small pieces and simmer it in hot water for 10 minutes. Drain and blend in a blender until creamy.
250 g Hokkaido
Mix flour, nuts, baking powder, sugar, gingerbread spice, cardamom and cinnamon in a bowl.
200 g whole spelt flour, 100 g grated hazelnuts, 1 pkg baking powder, 100 g coconut blossom sugar, 1 teaspoon gingerbread spice, 1/2 tsp cardamom and cinnamon
Stir in the oil and orange juice. And finally fold in the pumpkin ice cream.
300 ml orange juice, 100 ml vegetable oil
Off with it in the greased baking dish. Your pumpkin pie needs about 60 minutes at 180 degrees.