It’s that time of year again when the autumn breeze brings back that familiar chill in the air, the dark crisp mornings and early evenings.
And I’ve got just what you need! This moreish vegan pumpkin pie is exactly what this weather calls for.
First and foremost it’s made with everyone’s favourite ingredient of the season: the humble pumpkin.
Infused with the best of the warming spices that autumn has to offer and made into the most creamy and silky pumpkin pie filling, all poured and scraped into a flakey buttery pie crust and baked until golden brown.
The flavours unfold beautifully and go rather nicely with cranberries, blackberries and a scoop or two of vegan vanilla ice cream.
This pie also happens to scream Thanksgiving, in case you haven’t noticed that yet.
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- 175 g flour
- ½ tsp salt
- 1 Tbsp sugar
- 120 g margarine
- 2-3 Tbsp ice water
- 350 g silken tofu
- 350 g pumpkin puree
- 125 g soft light brown sugar
- 1 Tbsp olive oil
- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 2 tsp vanilla extract
- 3 Tbsp corn flour
- For the pie crust add half of the flour, salt and sugar to a food processor and pulse a few times to combine.
- Cut the margarine in cubes and sprinkle them on top of the flour mixture. Blitz until everything starts to come together and forms a soft dough.
- Scrape down the dough from the sides of the food processor and add the remaining flour. Pulse 4 to 5 times until the mixture starts forming crumbles.
- Transfer the mixture into a mixing bowl, add 2 Tbsp of the ice water and use a wooden spoon to press the mixture into it self until it starts holding together. If it doesn’t hold together add 1 more Tbsp of ice water.
- Now use your hands to carefully knead the dough and form a ball. Don’t over do it, the less you knead it the flakier the pie crust.
- Cover the bowl with a kitchen towel and place it in the fridge.
- Pre-heat the oven to 180˚C.
- For the filling add all the ingredients (the silken tofu, pumpkin puree, light brown sugar, olive oil, cinnamon, ginger, nutmeg, cloves, salt, vanilla extract and corn flour) to a food processor or blender and blitz until smooth and creamy.
- Take the dough out of the fridge and roll it out on a floured work surface. Transfer the rolled out dough onto a greased pie dish and carefully push it down and work it up the sides. Line it with baking paper, fill it with dried pulses or baking beans and blind bake it for 10 - 15 minutes.
- Once the crust is ready, turn down the heat to 150˚C and fill the crust with the pumpkin pie filling.
- Pop it back in the oven and bake for another 50 - 60 minutes or until golden brown.
- Let the pie cool and set completely before serving.
- Serve with vegan vanilla ice cream or whipped coconut cream. Enjoy!