VEGAN PUMPKIN PIE
WITH GINGERNUT CRUST
If you're looking for something to do with the left over scoops of pumpkin when you make your Jack O'lantern then show off to your friends with this vegan pumpkin pie (low sugar too!)
Preparation - 30 Minutes | Cook time - 1 hour | Vegan | Serves: 6
- 3 Tbsp cold vegan butter
- 1 cup spelt flour
- 2 tsp brown sugar
- 1/4 tsp salt
- 1 tsp ground ginger
- 1 tbsp ice cold water
1 cup fresh pumpkin
1 tbsp maple syrup
1 tbsp brown sugar
1 Tbsp melted coconut oil
2 1/2 Tbsp cornstarch or arrowroot powder
2 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt
- Using left over pumpkin, steam/microwave until soft. Once cooled down slightly, blitz/puree the pumpkin in a blender until smooth. You need about ¾ cup-1 cup’s worth. (tip: if there is a lot of water left over that comes out of the cooked pumpkin, a little bit can be used with the pumpkin but not too much or it will be too watery)
- In a bowl, mix the puree with the syrup, sugar (can be omitted) and coconut oil (melted).
- Add the spices and salt to taste.
- Add in the corn starch, to help thicken the mixture. Mix thoroughly, to incorporate completely and not leave clumps. It is okay to be quite loose still.
- Mix flour, ginger, salt and sugar together.
- Slice the butter into the mix and work in with a fork (or your fingers) gently to incorporate well and start forming bread crumb like texture.
- Add in the cold water, you may need a little less or a little more water so add slowly, stir or handle until a firm dough is made, that can be rolled without cracking.
- Roll into a ball, wrap in cling-film and chill.
Assemble the Pie
- Preheat oven to 180c. Butter a tin or dish (approx. 6” diameter)
- Take the dough, and roll out to ½ cm thick. Gently place and push the dough into the tin to make the crust, reform as needed or if any cracks are made.
- Pour the pumpkin mix into the dish with the dough crust.
- Cook for 1 hour or until the top starts to brown. It will still be wobbly.
- Let the pie cool at room temperature, then leave to set in the fridge for 3-4 hours or longer.
Written and created by Hannah Norris