Pumpkin Pie
A really easy a simple veganised pumpkin pie.
Equipment
- baking beans
Ingredients
- 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
Instructions
- 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.