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.
I will always use Free From Fairy's shortcrust pastry recipe in my pastry bakes. I've not found another quite as dependable as this, both gluten free and vegan versions
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.