Pumkin Pie - veganised
This is a combination of several pumpkin pie recipes - converted from US cup measurements to metric (grams and mills). It also uses a wholemeal vegan pastry case for better nutritional value, and I've reduced the sugar content for similar reasons. It uses pumpkin puree which is available all year round. It's very straightforward - the only difficult part is the pastry.
Equipment
- 1 20cm/ 8 inch loose base cake tin
- 1 Food processor
- 1 Rolling Pin
- 1 box of ceramic pastry beans
- 1 greaseproof paper circle for 20cm tin or a roll of greaseproof paper
Ingredients
Pastry base.
- 200 g wholemeal flour You can use a mix if you like - for instance: 100g Emmer & 100g plain – or just use 200g plain wholemeal flour
- ½ tsp Salt
- 100 g vegan butter/vegetable shortening. I use 75g coconut + 25g Rapeseed frozen
- 30 g caster sugar
- 3 tbsp cold water. you may need 4 depending on the flour you're using.
- 25 g ground almonds
Filling
- 425 g pumpkin puree canned or fresh
- 80 g maple syrup
- 70 g caster sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 100 g full fat coconut milk
- 150 g silken tofu – use a 300g pack Sainsbury’s sell it, freeze the rest for another one.
- 3 flat tablespoons of custard powder/corn starch It may work better with just 2 - next time......
- 40 g cashews soaked 30mins in hot water.
- 2 teasps Cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 1/4 tsp ground cloves
Instructions
Making the pastry case
- Put the flour(s) and frozen ice-cubes of shortening into a food processor with the blade attachment inserted.
- Pulse the blade until the mixture resembles fine breadcrumbs.
- Add in the sugar and pulse a few times to mix in well.
- Transfer to a bowl and sprinkle the very cold water into the mixture as you stir it with a fork.
- It should clump together, and then form into larger pieces. At this point if it’s not starting to do this, you may need to add a up to a maximum of 1 more tablespoon. Too much water though will make the finished pastry tough.
- Form into a dough.
- Then on a sheet of greaseproof paper, pat/roll into a disk a little smaller than the pie dish – and refrigerate for 30mins. Use a high sided 8inch removable base pie/tart case.
- Roll out to bigger than the pie dish by around 40mm – still on the sheet of greaseproof paper. Slide hand under paper and offer it up to the pie dish & flip over or fold over a rolling pin to transfer it. Wholemeal pastry is more difficult to work with as it’s not so flexible.
- Press gently into the edges and smooth the pastry level with the top edge and trim pastry so it’s not above the lip, with a table knife.
- Cut the same greaseproof sheet to the size of a large dinner plate and cut strips radially around the edge.
- Drop paper into pie dish and smooth into edges
- then pour some baking beads in so you have a single layer of beads completely covering the base. Bake at 200°C (190°C Fan) for 15 mins until edges are golden brown.
- Once pie crust is cooked, remove paper and beads by gathering up and put on a plate or bowl to cool.
Making the filling
- Meanwhile, tip all “filling” ingredients into a blender and blend until completely smooth. This will take some time in a standard food processor.
- Pour the mixture into the cooled pie dish,
- bake at 170°C (160° Fan) for 45 mins to 1 hour making sure it is set. It should have a slight jiggle to it when tapped from the side smartly.
- Cool thoroughly/overnight.
- Eat with vegan cream and/or vanilla ice-cream.
Notes
- This tart freezes well.
- Sainsbury’s and Tesco’s sell a can of pumpkin puree exactly the right size for this recipe.
Tried this recipe?Let us know how it was!