Desserts & cookies

Pumpkin pie

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:

  1. Preheat the oven to 175 °C.
  2. 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.
  3. 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.
  4. Take the pastry out of the freezer and add the filling. Use a spatula to smoothen it out.
  5. 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).
  6. Whip the cream and pipe it onto the pie. I served with custard as well.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *