Halloween is upon us, which means there's no better excuse to put on a horror and cosy up with a spicy slice of gluten free, vegan pumpkin pie? This simple yet delicious recipe has been magicked up by Rebecca at Glutarama just in time for All Hallows Eve - treats for everyone!
Vegan and GF pumpkin pie
- 8 slices
- 350 g pureed pumpkin
- 300 g block of tofu
- 115 g caster sugar
- 2 tbsp brandy
- 2 tsp cinnamon
- 2 tsp ginger
- 2 tsp nutmeg
- 2 tsp psyllium powder
- 200 g plain flour
- 50 g margarine
- 50 g lard/trex
- 50 g caster sugar
- 1 egg or flaxseed alternative
To make the pastry...
Measure the flour and both fats into a bowl. Using a pastry handle or your fingertips, rub the fat into the flour until you get breadcrumbs
Stir in the sugar
Add your egg or flaxseed egg alternative (1tbsp flaxseed with 100ml cold water)
Bring the pastry crumbs together with a wooden spoon and tip onto a kitchen surface
- Knead the dough for a while!
Wrap and cool in the fridge for at least 30mins before use
To make the filling...
- To roast your pumpkin, pre-heat the oven at 200°C.
Cut a pumpkin into quarters and de-seed before placing in a roasting tray. Cover in foil and bake for at least 60 minutes.
In a blender add your pumpkin puree, tofu and remaining ingredients, whizz until blended and no tofu lumps remain.
Set to one side and remove your pastry from the fridge and roll out to fit an 8 inch pie or flan dish.
Once your pastry case is ready you can pour the pumpkin batter into the case.
Pop into the oven and bake for 45 mins at 200°C/180°C for a fan oven.
To allow the pie to set properly and to achieve the ‘custard texture’, pop your pue into the fridge, once cool, for at least 1 hour before eating.
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