Rustic Vegan Pumpkin Pie
This creamy, Rustic Vegan Pumpkin Pie is a delicious autumn dessert! Easy to make, it's perfect if you crave a simple wholewheat and fully-rounded healthy treat for your fall holidays.
Equipment
- 1 20cm round pie tin
- 1 Oven tray with baking paper
- 1 Large mixing bowl
- 1 Electric mixer or Blender
- 1 Silicon or wooden spoon
- 1 Rolling Pin
- Ceramic Baking Beans or any oven-proof tool that you can use in replacement
Ingredients
Wholewheat Shortcrust Pastry
- 200 gr Wholewheat flour
- 100 gr Buckwheat flour Optional - if you don't want to use a different flour you can add these 100 gr as Wholewhat flour.
- 100 gr Brown cane sugar
- 65 ml Soy milk or any vegetable milk you like
- 55 gr Vegetable Butter
- 10 gr Baking powder
- Orange zest
- splash Vanilla extract
- pinch Salt
Pumpkin Pie Filling
- 300 gr Pumpkin Puree
- 200 ml Soy milk
- 80 gr Brown cane sugar
- 40 gr Golden Syrup or Maple Syrup
- 3 tbsp Mix pumpkin spices It's usually a mix of Ground Cinnamon, Nutmeg and Ginger but you can use Bean's Autumn Spice Blend for extra flavour :)
- 2½ tbsp Corn starch
Instructions
Making the Wholewheat Shortcrust Pastry
- In a large mixing bowl add all the wet ingredients including orange zest, butter and sugar. Mix well until the sugar and butter have combined into a creamy liquid.
- Sieve the flour/s and baking powder on top of the other ingredients and amalgamate the mixture first with a fork and then quickly with your hands to form a ball of dough. Wrap up in foil or cling film and place in the fridge for about 20 minutes. While we wait for the dough to set, turn your oven on and set to 180℃ or 356℉ static/no fan.
Making the Pumpkin Pie Filling
- First of all: If you want to make Pumpkin Puree from scratch you can cut your pumpkin into chunks and bake them with no seasoning in the oven at 180℃ until soft and moist. Then use a powerful blender to break down the fibres until the puree is formed. It might still have little chunks in it so if you want a smoother puree, you can sieve it through a fine filter/sieve.If you prefer to skip this step, I would suggest using the Bakeroo Tinned Pumpkin Puree.
- Add the Pumpkin Puree, Spices and all the other ingredients for the filling into your blender and blend/mix until it's all fully combined into a gooey creamy paste. If the mixture is too runny you can add a little bit more corn starch. However, be mindful that its flavour can overpower the pumpkin pie taste so you can add a little more spices to contrast it.
Baking the Pie
- Once the pastry has cooled down, you can start rolling it out to fit the pie tin. Coat the tin in vegetable butter with a dusting of flour to avoid sticking and breaking the pie when fully cooked. Gently set the rolled-out pastry into the tin. Since I used 100gr of glute-free flout - Buckwheat - it turned out to be fairly crumbly so if the dough doesn't hold its shape as well as you'd like you can roll out smaller pieces and drop them directly into the tin to mould into shape.Cover the now-fitted pastry with baking paper and use either baking beans if you have them or any other oven-proof weight to avoid the dough rising too much. Bake for 15 minutes.
- Once the 15 minutes have passed take the tin out and remove the weight and the baking paper. Bake for another 5 minutes until the pastry feels dry at touch.Pour the Pumpkin Pie filling we made beforehand in the tin on top of the pastry. Fill to the top, leaving circa 1cm of crust showing to the edge. Bake for another 40 minutes. Depending on your oven it might take slightly longer or slightly shorter so I'd suggest you keep an eye on your pie!
- Once the pastry looks nice and crunchy and the filling has slightly solidified. Your creamy and gooey Vegan Pumpkin Pie is ready to be enjoyed!Store in an air-tight container in the fridge. Consume within 2-3 days.
