Vegan Pumpkin Pie
This has to be my all time favourite pie, the delicate notes of pumpkin and autumnal warm spices are a match made in heaven. Add a splash of brandy and now you really are talking business. I adore pumpkin pie so this vegan and gluten free version is my new favourite recipe.
Servings: 8 slices
Calories: 308kcal
Equipment
Ingredients
The pie filling
- 350 g pumpkin puree [see below]
- 300 g block of silken tofu
- 115 g caster sugar
- 2 tbsp brandy
- 1 tsp cinnamon or you could use a Pumpkin Spice Mix
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tbsp psyllium husk powder this is a must - it helps bind the pumpkin filling
The pastry case
- 200 g gluten free plain flour
- 50 g butter or butter alternative (I use Flora plant butter)
- 50 g lard/trex
- 50 g caster sugar
- 1 egg or flaxseed alternative
Instructions
To make the pastry
- Measure the flour and both fats into a bowl, using a pastry handle or your fingertips rub the fat into the flour until you get breadcrumbs.
- Stir in the sugar.
- Add your egg or flaxseed egg (1tbsp flaxseed with 100ml cold water)
- Begin to bring the pastry crumbs together with a wooden spoon and then tip onto a kitchen surface.
- You’ll need to knead the dough for a while to bring it together but have faith it will come together and it’s so worth it.
- Wrap and cool in the fridge for at least 30mins before use.
To make the filling
- I roasted my pumpkin on this occasion but there are several ways to make pumpkin puree [see notes below]
- Drain the silken tofu to remove any excess liquid.
- In a blender add your pumpkin puree, tofu and remaining ingredients, whizz until blended and no tofu lumps remain. I actually use my hand blander as its less washing up!
- Set to one side and remove your pastry from the fridge and roll out to fit a 20cm pie or flan dish. I prick the bottom gently to encourage an even bake.
- Once your pastry case is ready you can spoon the pumpkin batter into the case.
- Pop into the oven and bake for 40-45 mins at 200°C | 180°C fan | 400°F | Gas 6.
- To allow the pie to set properly and to achieve the ‘custard texture’ I advise popping into the fridge, once cool, for at least 1 hour before eating.
- This is extra special served with my Vegan Clotted Cream
Notes
Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.
Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.
Steamed pumpkin; as above really but you steam it!
Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.
Nutrition
Calories: 308kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 122mg | Potassium: 184mg | Fiber: 2g | Sugar: 22g | Vitamin A: 7255IU | Vitamin C: 1.8mg | Calcium: 34mg | Iron: 2.1mg