Until today, I had never eaten a pumpkin pie, never mind baked one. Any kind of pie is a big baking commitment with the multitude of steps and pumpkin pie is probably more complicated than most. Saying that, there’s nothing too technically difficult in this recipe so you can switch your brain off and hum along to Pixie Lott with a glass of wine for a couple of hours (as I did). The result is a thick and smooth pie. The natural sweetness of the pumpkin and coconut stopped the filling becoming sickly (so you can eat a bigger portion!) I fed the pie to a real life American this afternoon and she ranked it as one of the best she had tried!
I pinched this Vegan Pumpkin Pie recipe from Channel 4’s website but played with the quantities a little bit so I’ve put my recipe beneath these hunger-inducing photos! For the pumpkin, I bought one which was 8 inches across and only needed half of it. The smaller pumpkins are sweeter, apparently, so look for ones about 5 inches across. This makes enough for about 8 slices. You’ll need a 23cm round baking tin.
300g plain flour
150g vegan margarine
35g icing sugar
Splash of soya milk to bind
800g fresh pumpkin
100g Demerara sugar
Drizzle of olive oil
200g creamed coconut
Vanilla pod seeds/Drop of vanilla essence
20g vegan margarine
60g plain flour
40g Demerara sugar
- Preheat the oven to 180°C.
- To make the pastry, rub the flour, margarine and icing sugar until the mixture looks like breadcrumbs. Add a splash of soya milk to make dough.
- Put the dough in the fridge to chill for an hour
- Cube the pumpkin flesh (none of the stringy/seedy yuckiness) and put it in a baking tray with 100g Demerara sugar and a drizzle of olive oil.
- Bake the pumpkin for 40 minutes – give it a shake half way through
- Whilst the pumpkin is roasting, make the topping. Use the same rubbing technique as with the pastry to combine the flour, margarine and sugar. This time, don’t add the milk – this is going to taste like crumble when it’s cooked.
- Once the dough is chilled, roll it onto a floured board until it’s about 1cm thick and with a big enough surface area to cover the baking tin. To move the dough without it breaking, drape it over a rolling pin. Make sure the dough touches the sides all the way around. Prick the base with a fork and then cover with greaseproof paper. Add some baking beads to weigh the dough and prevent bubbles from forming.
- Blind bake the base for 15 minutes
- Remove the beads (careful – they’ll be hot) and greaseproof paper and then bake the base for another 10 minutes
- Whilst the base is baking, whiz the roasted pumpkin with the sugar syrup and the creamed coconut in a food processor. I added a little vanilla essence but you could use vanilla seeds if you’re feeling posh.
- Spoon the filling into the base and spread with the back of the spoon. Sprinkle the crumble topping evenly across the top of the pie. I used some leftover pastry to make leaves and arranged these on top (very autumnal!)
- Put the pie in the oven for another 25 minutes until the pastry is golden brown.
- Cool the pie on a rack and then refrigerate overnight to set the filling.
- Done! (I couldn’t stop at 13 steps!)