Vegan Pumpkin Pie

• This delightful vegan pumpkin pie recipe is a perfect addition to your dessert table or any time you crave the warm, comforting flavours of fall. It captures the essence of traditional pumpkin pie but without any animal products, making it suitable for vegans and those with dairy or egg allergies.
• Extra tasty, super creamy, deliciously fragrant and no one would ever guess it’s made without dairy!
• This autumn classic makes a fantastic centrepiece or afternoon tea.
• Don’t be tempted to eat it straight from the oven, the pie really needs to cool and set before serving.

100% Pure Pumpkin Puree 425g (American Food Company)

650g Pure Pumpkin Puree

Buckwud Canadian Maple Syrup 250g (Rowse)

100g maple syrup

Organic Maple Sugar 1kg (Sussex Wholefoods)

60g maple sugar

Creamy Oat 250ml (Oatly)

95g oat cream

Vanilla Paste 100ml (LittlePod)

1tsp vanilla paste

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

1tsp cinnamon powder

Organic Ginger Powder 100g (Sussex Wholefoods)

0.5tso ginger powder

Organic Ground Cloves 100g (Sussex Wholefoods)

pinch of clove powder

Organic Ground Nutmeg 100g (Sussex Wholefoods)

generous pinch of nutmeg

Organic Plain White Flour 1kg (Doves Farm)

250g Plain White Flour

Organic Sunflower Vegetable Margarine 500g (Biona)

180g Vegan Margarine

Organic Tapioca Flour, Gluten-Free 500g (Sussex Wholefoods)

3tbsp + 50g Tapioca Flour

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.25tsp + 0.25tsp Salt

Other Ingredients

• 6tbsp ice-cold water

Method

1. In a mixing bowl, combine wheat flour with 3tbsp tapioca flour, margarine and a pinch of salt. Work the dough with your hands then add 4-6tbsp of ice cold water and work it until the dough comes together. Shape it into a ball and place in the fridge for 15 minutes.
2. Preheat the oven to 180°C.
3. Put your dough on a flour-dusted surface and use a rolling pin to roll it into a circle the size of your baking dish.
4. Transfer the dough onto a baking dish and spread it evenly using your fingers. Prick it with the fork, put some baking beans (or regular beans) on top and bake for 15 minutes. Remove from the oven and leave to cool.
5. In a large bowl, place pumpkin puree, maple syrup, sugar, oat cream, 50g tapioca flour, vanilla, and spices and mix until you get a smooth texture.
6. Pour filling into the baked pie crust and cover the edges of the crust with tin foil to prevent them from burning.
7. For any decorative elements, don’t place them on the pie just yet. Bake them separately for no longer than 10 mins (control the colour).
8. Place the pie into the oven and bake for 35 minutes, remove the tinfoil, and  bake for another 20 minutes. Remove from the oven and leave to cool and set for at least 6h.
9. Serve with some whipped vegan cream.