Vegan Pumpkin Pie

Pumpkin season is here, it is time for pumpkin spice everything! I wish I wasn’t basic but I can’t help but love the pumpkin trend. I have made a pumpkin pie recipe for you to enjoy! Pumpkin Pies are a highlight of my Autumn, they are traditionally eaten in the fall season for Thanksgiving or Halloween but can be enjoyed any time of the year. This decadent vegan dessert is one of my families favourites and I hope it will be one of yours too!

Ingredients:

Filling 

  • 600g  pumpkin to boil and puree (or 1 can).
  • 150ml vegan cream/coconut cream.
  • 150g sugar.
  • A drop of vanilla extract.
  • 1/2 tsp of ginger.
  • 1/2 tsp of nutmeg.
  • 2 1/2 tsp of cinnamon.
  • 4 tbsp of cornflour mixed with 5 tbsp water (slurry).

Pie Crust for (9 to 12inch dishes).

Note: you can use a vegan store-bought pastry instead.

  • 225g flour.
  • 3/4 tsp of salt.
  • 115g vegan butter (hydrogenated).
  • 2 tbsp sugar.
  • 6-8 tbsp of ice water.

Note: you may need more water if so, add it a tablespoon at a time.

Method:

1. First, take the butter out of the fridge and allow it to soften for 20-30 minutes. In the meantime, prepare the pumpkin puree (if you aren’t using the canned variety).

2. To make the puree, cut the pumpkin into 1-2 inch cubes and bring them to a boil before allowing them to simmer for them for 15 minutes (or until tender). Drain the pumpkin and hand blend/mash it into a smooth puree.

3. Then, put the measured flour, salt and sugar into a bowl and combined them well. Cut up the butter into small cubes and add them to the dry ingredients.

4. Now mix the ingredients until the flour is flakey, slowly add the  ice water into the bowl, you may need a tablespoon or two more if the dough is too dry. Continue to mix the ingredients until the dough holds together well (don’t overwork the dough) this process should take 3-5 minutes.

Note: if the dough is too wet, then add a little more flour if it is too dry add a little more water.

5. Next, wrap the dough with baking paper or clingfilm and place it in the fridge for a minimum of 30 minutes.  Preheat the oven to 210° celsius (425°F).

6. It is time to finish the filling. Pour the puree into a pot along with the cream, sugar, vanilla extract, nutmeg, ginger and cinnamon. Turn the heat on medium-low. Allow the filling to cook for 7 minutes whilst stirring regularly. Now to thickening it, mix the cornflour with water to create a slurry and slowly pour it into the filling while stirring. Note: a slurry is often a mixture of water and flour which is added to liquid, it acts as a thickening agent once heated, you mix it together before adding it to liquid to avoid the flour clumping together.

7. Now take the dough out the fridge, place it on a floured surface and flatten it down with a rolling pin by hitting it (this is to avoid warming the butter up).

8. Once the dough is flattened roll it out into 1/8-inch thickness. Re-flour your rolling pin and gently roll the dough over the pin. Slowly, place the dough onto your pie dish and unroll it. Push your fingers into the circumstance of the pan to make room for the filling. Press the excess dough into a design or cut it off.

9. Now it is time to blind-bake the dough for 10-12 minutes. Put baking paper onto the dough and place baking beads or dried beans on top of the baking paper. Put the dish into the middle of the oven bake the dough for 10-12 minutes.

10. Take out the pastry and remove the baking paper and beads. Now, give the pumpkin filling one last stir and pour it into the pastry. Turn the oven down to 180°C (350°F). Put the dish back into the middle/bottom shelf of oven and bake it for 35-40 minutes. Note: to avoid the pastry edges from burning you can cover the outer edge with foil. 

11. Finally, allow the pie to cool down and then set in the fridge for a few hours or overnight. Note: don’t be tempted to cut into whilst it’s warm as it will be too liquidy. Once it has set, serve it with some vegan whipped cream or coconut cream. Enjoy!

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