A really easy a simple veganised pumpkin pie.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8 people
- 500 g Vegan shortcrust pastry
- 425 g Pumpkin puree
- 180 ml Full fat coconut milk
- 150 g Light brown sugar
- 30 g Corn starch
- 50 ml Maple syrup
- 2 tsp Ground cinnamon
- ½ tsp Ground ginger
- ½ tsp Ground nutmeg
- ¼ tsp Ground cloves
- ½ tsp Sea salt
- 1 tsp Vanilla extract
Preheat the oven to 200°C / 180°C Fan
Roll out the vegan shortcrust pastry to a thickness of 5mm.
Place the rolled out pastry into the baking tin, press down around the edges. Place greasproof paper on the inside and pour in the baking beans and blind bake for 15 minutes
Meanwhile, blend together the rest of the ingredients until they form a smooth puree.
After blind baking remove the greaseproof paper and baking beans. Pour in the pumpkin puree and bake for 50 minutes.
Remove from the oven and allow to cool in the tin to firm up, before moving to the fridge for 4-6 hour to set fully.
Decorate with vegan whipped cream or coconut cream.