Vegan Pumpkin Pie
Mmmm we love pumpkin pie. It is best to make the pastry by hand as in a food processor I find it gets overworked and dense and loses the crumbly texture. So it's worth putting in that little bit extra to make that lovely melt in the mouth pastry with the yummiest smooth spiced pumpkin filling
100g almond flour/ground almonds
110g coconut oil
1 tsp cinnamon
1 tbsp Sugar
6-8 tbsp cold water
550g pumpkin roasted
65g brown sugar
60ml maple syrup
80 ml coconut milk from a can
3 tbsp corn flour
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
Measure out the flour and almond meal into a mixing bowl. Then add the coconut oil in blobs and rub into the flour until it's all mixed in and looks a bit like bread crumbs. Then add the cinnamon, salt and sugar and give it a stir. Add the water and slowly bring it all together trying not to over work the pastry. Put in the fridge for 20 minutes to rest and make the filling.
Put all the ingredients for the filling in a blender and wizz until smooth.
Preheat oven at 170°C.
When the pastry is rested role it out and place the pastry in a pie tin (20cm) with a loose base. Cover with baking paper and some dried beans or ceramic baking beans if you have them. Blind bake the pastry for 10-15 min so the pastry is cooked but not overly coloured.
Take out of the oven and lift off the baking paper and pour in the filling. Return the pie to the oven and bake for 50 minutes. Once cooked leave it to cool completely before cutting.
Eat, enjoy and spread the plant vibes.