Pumpkin pie without baking: cookies are good for the base

Pumpkin can be used to make delicious and very original desserts, because this fruit naturally has a delicate sweet taste. For example, a hearty pie that you don't even have to bake. It is based on ordinary cookies and airy soufflé. The mass freezes perfectly in the refrigerator.

The idea of making a pumpkin soufflé pie was published on the Instagram page of food blogger Inna Levenets (inna_levenets).

Ingredients for the base:

• vegan biscuits - 200 g
• vegan butter - 100 g

Ingredients for the pumpkin soufflé:

• pumpkin puree - 200 g
• coconut milk - 300 ml
• maple syrup - 2 tbsp
• cinnamon - 1 tsp.
• nutmeg - 1/4 tsp.
• agar-agar - 2 tsp + 50 ml of water
• caramel syrup
• cookie crumbs

Method of preparation:

1. Pulse the cookies with melted vegan butter or margarine in a blender. Tamp the mass on the bottom of a split baking dish. Put in the refrigerator for half an hour.

2. Mix pumpkin puree with spices and coconut milk and put on low heat, cook for 10 minutes.

3. Dissolve the agar-agar in cold water, pour it into the pumpkin puree, mix and boil for another 10-15 minutes, stirring occasionally.

4. Add the maple syrup, stir and remove the pumpkin mixture from the heat, let it cool to room temperature and pour it onto the base, refrigerate until it is completely set.

5. Drizzle the finished cake with caramel syrup and sprinkle with cookie crumbs.