Pumpkin Pie {vegan}

Wednesday, October 23, 2019





With Halloween just around the corner and Starbucks churning out PSLs like there's no tomorrow, I think it's safe to say that autumn is well and truly here! If there's one thing that just screams autumn, it has to be a good old pumpkin pie but - confession time - until this October, I'd never tried one*cue audible gasp*. As someone that claims to be a lover of the season, I felt like it was finally time to try my hand at this classic recipe and, oh my goodness, do I wish I'd done it sooner! With a silky smooth sweet and spiced pumpkin filling and a, surprisingly easy, buttery shortcrust case this pie truly is autumn served in a pastry crust and, let's be real, what more could you want?!

You Will Need:

For the Pastry:
- 250g plain flour
- 75g sugar
- 150g vegan butter

For the Filling:
- 400g Pumpkin Puree
- 200ml Alpro Single Soya Cream
- 100g Caster Sugar
- 50g Light Muscavado Sugar
- 3 teaspoons Cinnamon
- 1 1/2 teaspoons Ginger
- 1 teaspoon Nutmeg
-1/2 teaspoon Mixed Spice
-1/4 teaspoon Cloves
- 5 tablespoons Cornflour

If, like me, you fancy making your shortcrust from scratch, you'll start with the pastry but, alternatively, for a slightly easier baking experience, there are a ton of pre-made shortcrusts like JusRol which are, really handily, accidentally vegan!

Assuming that you're joining me on the journey to super delicious homemade vegan shortcrust, you can start by combining your flour and sugar in a bowl.

Next up, add your vegan butter to the bowl and, using your finger tips, rub the butter in until you're left with a breadcrumb-like mixture.

Then, all that's left to do is add cold water a few tablespoons at a time whilst combining the mixture with your hands until you're left with a stiff dough.

On a floured surface, roll out the shortcrust and then transfer into your pie dish and place in the fridge to chill.

Pop any pastry off-cuts to one side as you'll be able to use them for decoration later on, then pre-heat your oven to 180 degrees celsius.

Moving on to the filling, in a large pot, combine your pumpkin puree, soya cream, sugars, spices and cornflour and place on the hob to simmer on a medium heat.

Allow the filling to simmer, stirring occasionally, until it's thickened to a custard-like consistency.

As the filling simmers, take your pastry offcuts and get creative with some pie toppings! I used some pumpkin cookie cutters for mine, but autumn leaves or any other seasonal decorations you fancy adding would all be just as great.

Once the filling has thickened, take your crust out of the fridge and fill to the top with pumpkin mixture. Arrange your pastry decorations on top and then place in the oven to bake for around 30 minutes.

Once the pastry is golden and the filling has mostly set, with just a small wobble to it, you're ready to take it out.

Although patience is not my forte, it's definitely best to let this pie cool down completely before digging in.

If you can get a hold of any, I'd highly recommend serving with some vegan whipped cream but, alternatively, some more Alpo pouring cream or even ice cream would also be fab additions.

So, whether you're looking for a seasonal desert to finish off an autumnal Sunday lunch or you just need a mid-afternoon pick-me-up to go with your cuppa, this pumpkin pie is the perfect sweet treat to enjoy this season!

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