I don’t think I can express enough how much I love pumpkin pie, so to finally come up with my vegan pumpkin pie recipe is what dreams are made of. Bit much? Well sorry, but that’s how I feel.
Oh, hello by the way, it’s been a while. I’ve had some things to deal with in real life, the passing of my darling Grandpa at the end of September has left a void in me and I personally have some looming medical bits and bobs to hurdle. But, the show must go on mustn’t it? Besides, the end of this week I’ve been magically boosted into a happier, lighter frame of mind. As a little aside dear reader, if you suffer with mental health issues, please, please read these words and action; talk-to-someone. It really does help, I promise.
Back to my vegan pumpkin pie, oh, while I think of it, why do I keep seeing vibrant orange pumpkin pies across social media, what day-glo pumpkins are people using to make their purees? Is there a particular spice combination being used? My pumpkin pie recipe (I have my gluten free pumpkin pie here with eggs) is based on the original recipe in Mrs Beeton’s Everyday Cookery Book. Well I say Mrs Beeton, a lot of her recipes were by readers of her column in her husband’s publications, the book my mum has now was first published in 1909, 44 years after her death at only 28 years old.
One more thing I’d like to explain whilst I’m going off a slight tangents; psyllium powder, what is it and why did you use it Rebecca?
Because this is a vegan pumpkin pie, and I’m using tofu (which has a tendency to split when baking no matter how careful you are) I needed to add something to stabilise the ‘custard’ filling and psyllium powder is perfect for the job, in fact you can read more about the nutritional benefits over a Free From Fairy’s post What on earth is Xanthan Gum and why gluten free bakers like yourselves would benefit from using it in your baking.
Anyway, without further ado here’s my recipe for vegan pumpkin pie, you won’t be able to tell it’s eggless, I promise.