Vegan_Pumpkin_Pie_With_Applesauce

Vegan Pumpkin Pie With Applesauce

History repeats itself again, too long has passed since the last post on this my dear blog. I am really ignore it and dedicating all my energy to social media and even though this blog has given me so much and is always there (albeit with an inbox full of spam comments).

It is definitely high on my wish list to redesign this blog, give it the new energy and love it deserves because without it there would be no Captain Tummy and all the forces of recipes that I continue to prepare and share with you.

I think now is the ideal situation to sit down at the computer and write this post a recipe that needs a little more space but also dedication.

These pumpkins are so soft, delicious and irresistible that you will want to make them right away and you will not go wrong if you decide to do so. You can leave them alone, without filling, or add this caramel with apples to them, which is a really great addition.

Aren’t they suitable so irresistible for the first release after a long time?

Vegan Pumpkin Pie With Applesauce

If you have any questions about this vegan pumpkin pie with applesauce, you can always let me know in the comments below – and to get started, follow the instructions below.

Vegan Pumpkin Pie With Applesauce

Vegan Pumpkin Pie With Applesauce

Dough (for 8 pumpkins)

  • 1+1/2 tsp dry yeast
  • 1/4 cup warm almond milk
  • 1 tbsp maple syrup
  • 2,2 cups,tbsp gluten free bread flour (approx. 300g)
  • 1/2 tsp cinnamon
  • 1/2 cup diced vegan butter or margarine (approx. 60g)
  • 1/2+1/4 cup pumpkin puree (approx. 170g)

Caramel

  • 9 medjool daes
  • 1/2 cup coconut cream (solid part from a can of coconut milk))
  • pinch of salt

Filling

  • 2 apples
  • 2 tbsp vegan butter or oil (as desired)
  • 1 tbsp maple syrup
  • 4 tbsp caramel

  1. Mix the milk, yeast and syrup and let it stand for 5-10 minutes to swell, ie bubbles start to form.

  2. Put flour, cinnamon, softened butter cubes and puree in a deep bowl and knead with your hands. Add activated yeast and knead into a smooth dough. Initially knead in a bowl, then transfer to a kitchen surface and knead for a minimum of five minutes.

  3. Return the smooth ball to the bowl, cover with a cloth and place in a warm place to rise for at least an hour. I was getting up even more because I was not too warm in the apartment.

  4. Medjool dates boil briefly in water. Bone and put in a blender with coconut cream and salt and mix into a smooth caramel.

  5. Peel an apple and chop it into small cubes. Add butter and sliced apples to the pan and simmer until soft. Then add the syrup and mix and after a few moments add 4 tablespoons of caramel, mix and put out the heat. Allow to cool slightly before filling the dough.

  6. When the dough has doubled, transfer it to a floured surface and separate 75 g of dough, you should get 8 balls of dough.

  7. Shape into balls, roll them out a bit and fill with a spoonful of stuffing. Close well by lifting the edges towards the middle and pressing well and twisting several times on the work surface to close well.

  8. Oil the thread a little and tie it around the ball, as if tying a bow around the gift. I'm sure there are tutorials on how to tie on you tube. Be careful not to squeeze the ball too much as it will still rise so the dough will crack during baking (this has happened to me on a few pumpkins).

  9. Cover the tied pumpkins with a cloth and let them rise for at least another half an hour.

  10. Meanwhile, preheat the oven to 180 degrees.

  11. When they rise, coat them with a little vegetable milk and put them in a preheated oven for about 25-30 minutes, until golden brown.

  12. Remove and allow to cool slightly on a baking sheet, then transfer to a wire rack to cool completely. When they have cooled, carefully untie the strings, make a hole in the top with a stick and put half a pecan (or a cinnamon stick, clove, etc.). Voila! Your vegan pumpkin pie with applesauce is ready to go. Coat your pie with maple syrup for shine and serve with a warm cup of tea.

You can play with ratios as you prefer.

Thank you for reading through my vegan pumpkin pie with applesauce recipe❤️

In case you decide to make this recipe yourself, let me know your impressions and tag me on social media if you post photos. Thanks ❤️

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!❤️

– Luka