Pumpkin Pie for World Vegan Month

As Christmas approaches, and with Thanksgiving in the US this week, I thought my vegan pumpkin pie recipe might go down well. I adapted my original recipe (which you can also find on my recipes page) using alternatives for the eggs and milk, and the result was amazing… it tasted fantastic, full of flavour and nobody would ever guess it’s vegan!

I invited a friend over to test it, and the verdict was a definite thumbs up!

So here it is:

Vegan Pumpkin Pie

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Pie crust:

  • 225g (1 4/5 cups) plain flour
  • a pinch of salt
  • 100g (3 1/2 oz) vegan butter

Filling:

  • 425 g (15 oz) pumpkin puree
  • 125 g (2/3 cup) brown sugar
  • 4 tbsps maple syrup
  • 100 ml (2/5 cup) canned full-fat coconut milk
  • 4 tbsps unsweetened almond or soya milk
  • 3 tbsps cornflour
  • a pinch of salt
  • 1 tsp allspice
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/4 tsp ginger

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Method:

Grease a 23 cm pie or flan dish. Rub the butter into the flour and salt until fine and crumbly, then add just enough cold water to bring the dough together. Wrap in clingfilm and chill for at least 30 minutes. Preheat the oven to 180°C.

Roll out the pastry to fit your pie dish. Place some greaseproof paper on top and fill with baking beans. Bake blind for about ten minutes. Remove the beans and paper.

Blend all the filling ingredients together. Pour into the pastry case and bake in the oven for a further 40 – 50 minutes.

Leave to cool and then chill for a few hours or preferably overnight.

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Serve with vegan whipped cream and enjoy! 

Wishing all American readers a Happy Thanksgiving!

😀