Halloween may have been and gone but we can make the spooky-spirit last with this vegan pumpkin pie recipe. This one is more of a commitment than last weeks’ coconut ball dessert – taking at least 3 hours to bake- but we can assure you, it’s well worth the wait. You can always bake the vegan pie in stages throughout the week if you’re strapped for time.
- 1 Tbsp granulated sugar
- 1 Tbsp white vinegar
- 1 tsp ground cinnamon
- 1⁄2 tsp grated nutmeg
- 1⁄2 tsp pure vanilla extract
- 125 ml unrefined virgin or extra-virgin coconut oil (packed)
- 15 oz (3/4 pint) pure pumpkin puree
- 150g granulated sugar
- 180g all-purpose flour, plus more for rolling
- 2 Tbsp cornflour
- 3-5 Tbsp ice water
- 8 oz silken tofu
- Fine salt
- Put the flour, sugar, vinegar and 1/2 teaspoon salt into your food processor, and pulse to combine. Add the coconut oil in one small spoonful at a time, and pulse with the processor until only the largest pieces are pea-sized.
- Next, add 4 tablespoons ice water, and pulse again until it’s all evenly combined.
- Now squeeze a handful of the dough together; it should justabout hold its shape. If the mixture is too powdery, blend in 1 to 2 more tablespoons of ice water. Roll the dough out onto a large piece of plastic wrap and pat it into a 1/2-inch-thick disk.
- Chill for at least 1 hour or overnight.
- Let the dough soften up a bit to make rolling easier – it should be a little soft when pressed-at room temperature (this could take 20 – 40 minutes). Roll the disk into a 12-inch circle on a lightly floured surface. If the dough gets too warm, refrigerate it again to firm it up.
- Gently ease the crust onto a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge a bit. Chill again for 30 minutes.
- Put an oven rack in the centre of the oven, and preheat to Gas Mark 4 (175C). Line the chilled pie crust with foil, and fill with pie weights. Bake for 20 – 25 minutes until the edges are lightly golden.
- Remove the foil and weights, and continue baking for 15 to 20 minutes more, until the crust a light golden all over. Transfer to a rack, and let the pie cool completely.
- Now for the filling; process the remaining ingredients (pumpkin puree, tofu, sugar, cornflour, vanilla, cinnamon, nutmeg, and 1/4 teaspoon of salt) in a food processor until the mix is completely smooth. You can scrape down the sides of the bowl when needed.
- Pour the filling into the pie shell, and bake the whole pie for another 40 to 45 minutes, until firm and set.
- Let the pie cool on a rack and chill for at least 2 hours up to overnight. Slice and enjoy with a nice hot cup of tea.
This pie is a wonderful pudding for those with intolerances or allergies to either nuts or dairy. With so many desserts heavily featuring at least one of these, it’s always handy to keep a few recipes like this to hand.