Vegan Pumpkin Pie

This is not just the best pumpkin pie you'll ever make—it's the only pumpkin pie you'll ever need. Sweet yet spicy, creamy and pumpkin-y, full of warm aromatic spices. No one will even know it's vegan! 

Vegan, Plant-Based 

Prep Time 20 minutes

 Cook Time 1 hour

 Chill Time 4 hours

 Servings 12

Ingredients

Pie Pastry

• 400 g Plain Flour
• 235 g Dairy Free Butter
• 55 g Sugar
• 1 ½ tbsp Ice cold water

Pie Filling

• 398 g Farmer's Market Organic Pumpkin Puree
• 120 g Coconut Cream
• 110 g Farmer's Market Organic Pumpkin Pie Mix
• 210 g Sugar
• 1 tsp Primal Palate Organic Spices Pumpkin Pie Spice
• 1/2 tsp Ginger
• 1/2 tsp Mixed Spice
• 1 tsp Cinnamon
• 3 tbsp Cornflour

Instructions

1. Begin by preheating your oven to 180°c/356fh and grease and flour your pie tray.
2. To make the pastry start by mixing together your dry ingredients, then add the vegan butter and rub the butter into the flour until it reaches a crumb consistency. Finally, pour in your water gradually while mixing until it comes together into a dough. [it shouldn't be wet/sticky]
3. Finally, pour in your water gradually while mixing until it comes together into a dough. [it shouldn't be wet/sticky]
4. Then roll the dough between 2 sheets of cling film or on a floured surface. Until it's the diameter of the tart tin. Carefully move the pastry and place it onto the tart tin.
5. Press the dough into the crevices and patch up any holes with leftover dough. Finally prick the dough with a fork to prevent the dough from rising and begin making the pie filling.
6. Simply mix together all the filling ingredients, until fully incorporated.
7. Pour the filling into the pie tray, and bake for 1hr. Cover the pie with foil 30mins into baking to prevent the pie crust from burning.
8. Cool for a further 30 mins after baking and chill for 4 hrs or overnight. Finally slice and enjoy!
   

Recipe by Leena Abd El Ghani