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Vegan Pumpkin Pie

Vegan Pumpkin Pie Recipe

This makes 2 large pies
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Servings: 12 people
Ingredients Equipment Method

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

Equipment

  • 1 Blender (or large food processor)

Method
 

To make the pastry
  1. 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.
  2. Add the water just a few tablespoons at a time, mixing together until you have a smooth dough.
  3. Wrap in clingfilm and let it rest in the fridge for 30 mins.
To make the filling
  1. Steam the pumpkin for ten minutes or so until soft.
  2. Preheat the oven to 220 degrees C (200 for fan ovens) or 430 degrees F.
  3. 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.
  4. Place a sheet of greaseproof paper on the top of each pastry base and cover in baking beans.
  5. Blind bake the pastry bases in the oven for 5-10 mins.
  6. 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.
  7. 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.
  8. 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).
  9. Remove from the oven and allow to cool before storing in the fridge for at least 2 hours, ideally overnight.
  10. Serve with vegan cream.