Okay, I’ve wanted to try punpkin pie for a long time. It looks so good, so I made one. But tbh, I’m a bit confused. It kind of tastes like soft gingerbread, but a lot more spicy. I’ve heard many say they love it and others who aren’t really as big of a fan. The first day I didn’t think it tasted too good, but when I’d left it in the fridge for a day I thought it was really good, especially with custard. Please do try making one and let me know what you think!
Cooking time: 1.5 h | One big pie
Ingredients:
Pastry
- 150 g vegan butter
- 1 dl icing sugar
- 4.5 dl all-purpose flour
Pumpkin filling
- 600 g pumpkin puree
- 2.5 dl almond milk
- 1.5 dl brown sugar
- 1/2 dl syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp sea salt
- 1 tsp vanilla extract
- 3 tbsp corn starch
- 1.5 dl vegan whipped cream to serve
- Vegan custard to serve (optional)
Instructions:
- Preheat the oven to 175 °C.
- Prepare the pastry by mixing together all ingredients into a dough. Spread onto a pie dish, make sure the edges have enough dough, then freeze for 20 mins.
- Pour all ingredients to the filling into a food processor and blend until smooth. Make the pumpkin puree by blending baked pumpkin until smooth, for more detailed instructions check out this recipe.
- Take the pastry out of the freezer and add the filling. Use a spatula to smoothen it out.
- Bake in the oven for about 1h. When it’s done it should wobble a bit. Let cool for 20 mins and then leave in the fridge for at least 4h or overnight. (I recommend leaving it overnight as it turned out much better then).
- Whip the cream and pipe it onto the pie. I served with custard as well.