If, like us, you are dealing with lots of pumpkin scrapings at the moment, this pumpkin pie recipe is a great way to get through a good chunk of them.
Ingredients
Pastry
- 150g plain flour
- 75g vegan block – available in our freezer in store (or butter)
- 50g icing sugar
- 1 egg yolk – organic eggs available in store
Filling
- 750g pumpkin (cut into smallish chunks)
- 140g caster sugar
- 1/2 tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs – organic eggs available in store
- 25g vegan block – available in our freezer in store (or butter)
- 175ml oat milk (or dairy milk)
- 1 tbsp icing sugar
Method
First make the pastry for the pumpkin pie. Tip the flour into a bowl and add the vegan block in small chunks. Rub this together with your fingers until it is well combined and there are no large chunks left. Add the icing sugar and egg yolk and bring the dough together with your hands. You might need to add a couple of tablespoons of water if it’s too dry. Roll out until it fits inside your tart tin (around 22cm). Line the tart tin and place in the fridge for at least 15 minutes.
For the pumpkin pie filling, first place the pumpkin in a large saucepan and cover with water. Bring to the boil and simmer for 15 minutes until soft. Drain and allow to cool.
Heat the oven to 180C/160C fan/gas 4. Line the pastry with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and cook for a further 10 minutes.
Puree the cooked pumpkin (it really pays to get this as smooth as possible so a hand blender or nutribullet do the best job). In a seperate bowl, combine the sugar, nutmeg and half the cinnamon. Mix in the eggs, melted vegan block and oat milk and beat thoroughly to combine. Add to the pumpkin puree and stir to combine.
Remove the pastry from the oven and turn the oven up to 220C/200C fan/gas 7. Pour the filling into the pastry case and bake for 10 minutes then reduce the temperature to 180C/160C fan/gas 4 and bake for a further 35 minutes.
Leave to cool. Mix the icing sugar and the remaining cinnamon and dust over the top. Enjoy!
