This pumpkin pie is full of flavour; packed with autumnal/Christmassy spices it’s creamy, sweet, delicious and it’s perfect for sharing. Although it is sweet, it’s not TOO sweet. It’s also nut-free and great to make a day ahead.
I didn’t grow up eating pumpkin pie on holidays, but as I learned how to cook, there was always something very intriguing about pumpkin pie. I love using ingredients in desserts that are often used in savoury dishes. In this recipe I’ll explain how to make your own pumpkin puree.
While testing this recipe I’ve done a bit of research and found that a lot of other recipes add the spices after the pumpkin has already been cooked. However, in this recipe the pumpkin is roasted together with all the spices and a touch of brown sugar. This method results in the pie having deeper flavours and a richer colour.
I like to serve my pumpkin pie with a touch of coconut yoghurt. Personally, I find that the acidity of the yoghurt works really well with the sweetness of the pie. However, feel free to add plant based whipped cream to your slice of pie if that’s more up your alley or serve it completely by itself – that’s delicious too.
If you are looking for more comforting desserts, make sure to check out this Pistachio and Cranberry Shortbread or for another seasonal favourite, try these easy Christmas Fruit Mince Pies. If you’re after more pumpkin recipes, check out this Hasselback Butternut Pumpkin or this Tamari Roasted Pumpkin.
I hope you enjoy making this recipe. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
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- Food Processor*
- Ø 24cm pie dish
- 900 g Kent pumpkin (skin removed prior to weighing)
- 20 g rice bran oil or sunflower oil
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 100 g brown sugar
- 90 g maple syrup
- 15 g corn flour
- 80 g soy milk
- 30 g aquafaba
- 140 g flour
- 20 g icing sugar
- 70 g cold vegan butter (I like to use Naturli vegan block)
- 20 g cold water
- Preheat the oven to 180°C fan bake.
- Cut the pumpkin into evenly sized chunks and place them into a large mixing bowl.
- Add the rice bran oil, ground cinnamon, ground cardamom, ground nutmeg, ground cloves, salt and 20g brown sugar to the mixing bowl. Mix everything together until the pumpkin is evenly coated.
- Place the pumpkin onto a baking tray lined with a silicon mat or baking paper and roast for 30 minutes at 180°C fan bake.
- Once the pumpkin is soft, remove it from the oven and place it into a food processor.
- Add the rest of the brown sugar (80g), maple syrup, corn flour, soy milk and aquafaba to the food processor and blend everything until smooth.
- While the pumpkin is roasting in the oven, combine the flour and icing sugar in a bowl.
- Cut the vegan butter into small pieces and add it to the bowl. Rub the butter and flour between your fingers until combined.
- Add the cold water and lightly knead the dough until smooth. This should take no longer than 2 minutes.
- Cover the pastry dough in plastic wrap and place it in the fridge for 20 minutes.
- After 20 minutes, lightly dust a flat surface with flour, then take the pastry dough out of the fridge and roll it out until it is large enough to drape over your pie dish.
Assembly and Baking
- Preheat the oven to 170°C fan bake.
- Grease and lightly flour the pie dish to ensure easy removal of the pie after baking.
- Place the pastry into the pie dish and cut away any overhanging pastry.
- Pour in the pumpkin pie filling and even it out with a spatula or by lightly tapping the pie dish onto the kitchen bench. Note: The pie filling can still be warm from roasting the pumpkin – there's no need to cool the filling down first.
- Bake the pie for 1 hour at 160°C fan bake.
- Once baked, let the pie cool down completely before serving with coconut yoghurt, plant-based whipped cream or by itself. To store, cover the pie with cling film or store it in a container. It keeps well for 3-4 days when stored in the fridge.