Pumpkin season is here, it is time for pumpkin spice everything! I wish I wasn’t basic but I can’t help but love the pumpkin trend. I have made a pumpkin pie recipe for you to enjoy! Pumpkin Pies are a highlight of my Autumn, they are traditionally eaten in the fall season for Thanksgiving or Halloween but can be enjoyed any time of the year. This decadent vegan dessert is one of my families favourites and I hope it will be one of yours too!
- 600g boiled and pureed pumpkin (or 1 can).
- 150ml vegan cream.
- 150g sugar.
- A drop of vanilla extract.
- 1/2 tsp of ginger.
- 1/2 tsp of nutmeg.
- 2 1/2 tsp of cinnamon.
- 3 tbsp of cornstarch mixed with 4 tbsp Aquafaba.
Pie Crust (9-inch dish).
Note: you can use a vegan store-bought pastry instead.
- 225g flour.
- 3/4 tsp of salt.
- 115g vegan butter (hydrogenated).
- 2 tbsp sugar.
- 2-3 tbsp of ice water.
- 1 tbsp Aquafaba
Note: you may need more water if so, add it a tablespoon at a time.
1. First, take the butter out of the fridge and allow it to soften for 20-30 minutes. In the meantime, prepare the pumpkin puree (if you aren’t using the canned variety).
2. Next, cut the pumpkin into 1-2 inch cubes and boil them for 15 minutes (or until tender). Drain the pumpkin and hand blend it into a smooth puree, add a little bit of water at a time if it is too thick.
3. Then, put the measured flour, salt and sugar into a bowl and combined them well. Cut up the butter into small cubes and add them to the dry ingredients.
4. Now mix the ingredients until the flour is flakey, slowly add the Aquafaba and ice water into the bowl. Continue to mix the ingredients until the dough holds together well (don’t overwork the dough) this process should take 3-5 minutes.
Note: if the dough is too wet add a little more flour if it is too dry add a little more water.
5. Next, wrap the dough with baking paper or clingfilm and place it in the fridge for a minimum of 30 minutes. Preheat the oven to 210° Celcius (425°F).
6. It is time to finish the filling. Pour the puree into a pot along with the cream, sugar, vanilla extract, nutmeg, ginger and cinnamon. Turn the heat on medium-low. Allow the filling to cook for 7 minutes whilst stirring regularly. Now add the cornstarch and Aquafaba slurry to the filling (this will work as a thickening agent).
7. Now take the dough out the fridge, place it on a floured surface and flatten it down with a rolling pin by hitting it (this is to avoid warming the butter up).
8. Once the dough is flattened roll it out into 1/8-inch thickness. Re-flour your rolling pin and gently roll the dough over the pin. Slowly, place the dough onto your pie dish and unroll it. Push your fingers into the circumstance of the pan to make room for the filling. Press the excess dough into a design or cut it off.
9. Now it is time to blind-bake the dough for 12 minutes. Put baking paper onto the dough and place baking beads or dried beans on top of the baking paper. Put the dish into the middle of the oven bake the dough for 12 minutes.
10. Take out the pastry and remove the baking paper and beads. Now, give the pumpkin filling one last stir and pour it into the pastry. Turn the oven down to 180°C (350°F). Put the dish back into the oven and bake it for 35-40 minutes.
11. Finally, allow the pie to cool down and then set in the fridge for a few hours or overnight. Note: don’t be tempted to cut into whilst it’s warm as it will be too liquidy. Once it has set, serve it with some vegan whipped cream or coconut cream. Enjoy!