Peanut Butter Pumpkin Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pumpkin meat
- 150 g peanut butter, chunky
- 100 g mararine
- 175 g flour
- 75 g corn starch
- 150 g suar, brown
- 1 tablespoon maple syrup
- 1 packet baking powder
- 2 teaspoons vanilla sugar
- Milk, vegan (plant milk)
- possibly couverture, dark
Print Recipe
Pin Recipe Instructions
- Dice the pumpkin flesh and simmer in a little water for about 15 minutes, then add 1 tablespoon of maple syrup, let it caramelize and then puree. Mix the pumpkin puree with the peanut butter, margarine, vanilla sugar and brown sugar.
- Now mix the flour with the cornstarch and the baking powder and add to the pumpkin-peanut mixture. Stir until a viscous dough is formed. If the dough is still too firm, add a little white vegetable milk until the consistency is right. Put the dough in a Gugelhupf tin and bake at 180 degrees fan-assisted air for about 50 minutes (test with chopsticks!). If the cake gets too dark on top, simply cover it with aluminum foil. Then take the cake out of the oven and let it cool on a rack.
- Decorate as you like, I prefer dark couverture, although a caramel coating would also go very well.
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