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Vegan Pumpkin Pie

Vegan Pumpkin Pie Recipe

This makes 2 large pies
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Servings 12 people

Equipment

  • 1 Blender (or large food processor)

Ingredients
  

For the pastry

  • 400 g plain, all-purpose flour (140oz)
  • 200 g dairy-free butter (7oz)
  • pinch sea salt
  • water as needed

For the filling

  • 1200 g pumpkin, cut into cubes (2lbs 10oz)
  • 1 tin full-fat coconut milk (400g)
  • 250 g caster sugar (9oz)
  • 115 g dark brown or muscavado sugar (4oz)
  • 2 tbsp coconut oil, melted
  • juice of one lemon
  • 4 tbsp mixed spice (or 2tbsp ground cinnamon, 1 tbsp ground ginger, 1/2 tbsp ground nutmeg, 1/2 tbsp ground cloves)
  • 2 tsp vanilla extract
  • 1 tsp sea salt

Instructions
 

To make the pastry

  • Add the salt to the flour and mix in, then add the butter. Using either a fork or the tips of your fingers, combine together until the mixture resembles breadcrumbs.
  • Add the water just a few tablespoons at a time, mixing together until you have a smooth dough.
  • Wrap in clingfilm and let it rest in the fridge for 30 mins.

To make the filling

  • Steam the pumpkin for ten minutes or so until soft.
  • Preheat the oven to 220 degrees C (200 for fan ovens) or 430 degrees F.
  • When the 30 mins are up, remove the dough from the fridge. Divide into two pieces and roll out on a clean, floured surface to about 1/4 inch, and cover the base and sides of two flan or pie dishes.
  • Place a sheet of greaseproof paper on the top of each pastry base and cover in baking beans.
  • Blind bake the pastry bases in the oven for 5-10 mins.
  • Meanwhile, add the ingredients for the filling to a large blender or food processor. Blend until smooth, adjusting the amount of sugar and spices if necessary, according to taste.
  • When the pastry is ready, remove from the oven and remove the baking beans and greaseproof paper. Turn the oven down to 180 degrees C (170 for fan ovens) or 360 degrees F.
  • Fill the pies with the pumpkin mixture and bake in the oven for 50-60 minutes, or until golden brown and mostly firm (the mixture will still look a little wobbly).
  • Remove from the oven and allow to cool before storing in the fridge for at least 2 hours, ideally overnight.
  • Serve with vegan cream.