70gcold vegan butter(I like to use Naturli vegan block)
20gcold water
Instructions
Filling
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.
Pastry
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.
Notes
* I have the Breville Kitchen Wizz 11 Food Processor. I've used mine for the past 4 years and have never had any issues with it.Links marked with * are affiliate links. You won’t pay any more than normal when you purchase a product through this link, but I may get a small commission from the sale.