PUMPKIN PIE VEGAN | Recette Halloween
I don't feel very well...
Where am I now? Where am I?
Well, we're going to try to make this video anyway!
Well, it's okay, it's better, I can reassure you!
Hello, vegens! Would you like a recipe for Pumpkin pie vegan? *Yeah*
Well, I hope so, because it's the recipe of the day anyway!
I was thinking, what if I offered you a vegetable recipe for this American dessert?
And as I'm in the Stranger Things theme, well, it's already an American dessert,
and two, we're going to put a little garland with candy around the whipped cream, so it's going to be very nice!
Believe me, if you like sweet desserts, with squash in them, spices, this autumnal side,
Well, it's a dessert for you!
I had to do a lot of tests to get a texture that is firm but creamy, without eggs,
and also a great taste!
Yes, because I didn't want it to taste like soup, though!
We start right away with the squash.
So in the States, you can find pureed squash canes in stores.
Well, in our country, it's not found, so we do it ourselves, it's not very complicated!
We come to peel and cut our pumpkin into small pieces.
I think it's good, the pumpkin, for the recipe.
We'll need twice as much raw squash meat to get the right cooked weight.
I always do a little more, so we can use the rest, for example, to make a squash latte,
a little spicy like that, it's nice.
Or even, you can use it in salt, because it will not be seasoned.
Now I have a good thrifty man,
which means there's no loss of flesh, that's cool!
Another nice investment after the right knife, well it's a thrifty one of course!
So after we empty it of its entrails, we continue making little pieces!
So we steam it until it is cooked, it takes about 20 minutes.
While the squash is cooking, we will take care of the dough, it is a very simple shortcrust dough.
We'll mix flour, with a pinch of salt
We add the sugar.
And the dry ingredients are already mixed once.
Cold margarine is added,
and amalgamate the whole thing into a crumble! So here, I'm going to do it in the robot.
So now, of course, to form the dough, liquid is added, either water or vegetable milk.
Once our dough is ready, well, we put it in the fridge for 30 minutes to an hour, so that we can spread it out.
For the squash puree, so we take our squash, once it's cooked,
and we come to crush it with a fork or with a ricer if you have it.
Before we take care of our squash cream,
the best thing is to let the preparation cool down,
so now you're leaving her out in the open,
and if you can, a little bit in the refrigerator, it'll be better.
While our mashed potatoes cool down a little bit, we roll out our dough,
to inform her beforehand.
We margarine our pie dish.
We do the contours right up to the top,
and we put flour on it to coat our dish properly.
We're scenting our crime scene.
*Machiavellian laughing*
And we roll out our dough.
We try to have a regular dough and not too masturbated.
Our pie pan, it must be 26 cm long.
We put flour back on the roller, and then we roll our dough around it.
To put it in the pie pan.
The dough overflows a little bit because the edges have to be wide.
So now I'm removing the protruding dough.
With the excess dough, of course, you make small cookies, small shortbreads.
I'll show you how to do the American-style contour.
So first, you put your right thumb on the dough, like this,
and take the thumb and forefinger of the left hand by pressing.
The images, in my opinion, are clearer than my explanations.
So we're here to pinch.
And it will look very pretty.
If your finger sticks a little, you put a little bit of flour back in,
and you pick up where you left off.
We preheat our oven to 160°C.
Before putting it in the oven, I come to steal my dough.
To bake blank, I use parchment paper,
and on top of that, so either you have clay balls,
or you take legumes, but you really keep them for that purpose, don't you?
don't soak them and cook them afterwards, it won't work.
You see, they're all fried.
So we put some on well.
We're splitting it up.
We put it in the oven for 10 to 15 minutes, depending on your oven, but the dough must still be well pre-baked.
Now we move on to the squash cream.
We'll come and mix it up.
Well, there's not necessarily any order, because at the end, we'll come and mix everything with our hand blender,
but we start with the dry ingredients,
with whole sugar.
Spices are added, then cinnamon already,
ginger.
You can also add nutmeg,
but I suck at sweet recipes, so I didn't use them.
Starch, which will thicken all this.
Salt,
and we mix it up once.
Now we add silky tofu,
liquid vanilla extract,
maple syrup.
For maple syrup, well, it goes great with it, because it's an American recipe and everything, I like the taste,
but of course if you find it too expensive, you can simply put white sugar in its place.
Before adding the squash purée, we put soya cream on top.
And there...
we whip, we whip, we whip!
We add our squash purée.
So we need 400 grams.
So I advise you to use the hand blender instead of the blender, I find that in the blender, the mixture is too foamy.
So that's what we're going to do right now!
I advise you to taste the preparation.
You must already like it like that, it has a little custard side, you see,
so if it's not at your palace,
do not hesitate, either to add spices, sugar, here is it is really necessary that you like the preparation.
And this is the basic version,
but you can also add amber rum or orange zest.
I've seen that in some American recipes,
that's what was added, so let go!
We raise the oven temperature to 180° C and add our preparation to the pie shell.
And we bake for 40 to 45 minutes.
We're going to take our pie out of the oven!
So don't be afraid when you leave the oven, you can see that the outline is well coloured,
so it's normal, right, it's to make sure the dough underneath is well done,
and it doesn't get soaked.
Here, the most important thing is to let it cool down to room temperature.
and then place it in the refrigerator for at least 4 hours,
but I'll advise you for a whole night.
And then we can cut it up and enjoy it.
So for the whipped cream, because there are always some usually with the pumpkin pie,
or you use whipped cream made in store, in which case it's great,
or you can do it with coconut milk,
of the chantifix,
so here, since I had none of that,
I drained six soy yoghurts,
and now I'm coming to whip with icing sugar.
So we pour our icing sugar in the rain,
and we whip at the same time.
Come on, I'll add vanilla.
So of course, we put our whipped cream in a pastry bag to make it look nice.
Or a good spoonful, it works too, huh?
We're targeting the center.
For the wire, the cable that we will use to make the garland,
I took some melted chocolate and put it in a freezer bag
and we'll take care of it right away.
We're trying to do the best we can.
But that's not bad!
And the highlight of the show is to be fast,
either skittles or dragibuses.
You put all the colors.
Without the brand, it'll look better.
Tadaaaaaa!
I am really very happy to have proposed this recipe to you, I look forward to seeing your achievements on the networks.
Remember to follow me to Instagram, in addition, next week,
there will be no video because we're on a week's vacation in Spain, to Bilbao. (Finally Belgium!)
We will share with you all our adventures on Insta.
Also remember to watch our Halloween video from last year,
frankly, it's worth a look, I'll put it in the little "i".
It's a parmentier hash, so you can do it for Halloween, but also for the whole year!
Think about subscribing, sharing, halloweening, and we look forward to new adventures...
... vegan!
Une recette d'Halloween vegan : La pumpkin pie ! N'hésitez pas à me partager vos photos quand vous l'aurez réalisée. Ma boutique en ligne : https://www.lapetiteokara.fr/boutique/ • Pâte brisée • 350 g farine de blé T55 1/4 càc sel 105 g sucre blond 110 g margarine 80 à 90 ml de lait végétal ou d'eau froide • Crème à la courge • 400 g purée de courge cuite 1 + 1/2 càc vanille liquide 3/4 càc gingembre en poudre 1 + 1/2 càc cannelle 80 g sucre complet 25 g fécule 1/4 càc sel 115 g sirop d'érable 100 g tofu soyeux 250 ml crème de soja Optionnel : clous de girofle et muscade en poudre, zestes d'oranges et rhum ambré (1 càs) Pour la crème : Chantilly vegan ou à base de lait de coco et de chantifix Sinon ici : 6 yaourts de soja égouttés pendant 24 h 6 càs sucre glace vanille en poudre ••• Codes promos (certains sont des codes affiliés) : ••• - 5 % avec le code "OKARA" sur le site MyBeyond.fr : https://www.mybeyond.fr/ -10 % avec le code "LAPETITEOKARA" sur le site de FEMPO : https://fempo.co/ Article : https://www.lapetiteokara.fr/mon-experience-avec-les-culottes-de-regles-fempo-code-promo/ - 5 % avec le code "LAPETITEOKARA" sur le site de KoRo : https://www.koro-shop.fr/ La recette est également disponible sur le blog : https://www.lapetiteokara.fr/pumpkin-pie-vegan-halloween-stranger-things/ Mon livre de recettes « Soupes végétaliennes de caractère » : https://www.lapetiteokara.fr/produit/soupes-vegetaliennes-de-caractere-marion-lagardette/ INSTAGRAM : https://www.instagram.com/la.petite.okara/ FACEBOOK : https://www.facebook.com/la.petite.okara/ PINTEREST : https://www.pinterest.fr/lapetiteokara/ BLOG : https://www.lapetiteokara.fr/ EMAIL : contact@lapetiteokara.fr #vegan #recetteshalloween