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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Dessert
Cuisine: American, Dairy Free, Egg Free, Gluten Free, Vegan
Keyword: Dairy Free, Egg Free, Gluten Free, Halloween, Pumpkin, Pumpkin Pie, Vegan
Servings: 8 slices
Calories: 308kcal
Author: Glutarama
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
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
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.
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