lifestyle

This vegan spiced pumpkin pie recipe is a plant-based twist on the classic


Is there anything better than pie? (Picture: Louise Ha)

Bake Off’s pastry week has left us hungry for pie.

And what better dish to make right now than the seasonal pumpkin variety?

Or better yet, a plant-based version of the classic dish.

Chef Bettina Campolucci Bordi has come up with a brilliant vegan spiced pumpkin pie – that’s a twist on tradition. So it not only tastes great, but it’s better for the environment, too.

Avoid a soggy bottom (Picture: Louise Ha)

This recipe calls for pumpkin purée, which needs to be made beforehand.

Bettina says: ‘An easy way to cook a whole pumpkin, skin and all, is to roast it in the oven at 180°C (350°F/gas 4) for one hour. Once cooked, simply cut off the top, remove the seeds and use the cooked pumpkin for this and other recipes, such as risottos and salads. 

‘The pumpkin will last a week in the fridge and you can dip into it whenever you need it.’

Simply blitz if it’s still too thick after roasting.

So if you’re keen to make this seasonal showstopper, Bettina’s method can be found below.

Vegan spiced pumpkin pie recipe:

Divine (Picture: Louise Ha)

Ingredients

For the pastry:

  • 250g plain (all-purpose) flour
  • Pinch of salt
  • Pinch of sugar
  • 115g vegan butter, chopped into small pieces, plus extra for greasing
  • 60ml plant milk (such as oat milk)

For the filling:

  • 480g pumpkin purée 
  • 120g ground almonds
  • 100g brown or coconut sugar
  • 100ml plant milk
  • 60g vegan butter
  • 60g plain (all-purpose) flour
  • 2cm (3⁄4 inch) piece of ginger root, peeled and grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1⁄2 teaspoon ground cloves
  • 1⁄2 teaspoon baking powder

To serve:

  • 280ml whippable plant cream
  • 1 tablespoon maple syrup
  • 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract

Method 

1. Preheat the oven to 180°C (350°F / gas 4). Grease a cake or pie pan (with a removable base so the pie will come out easily) with some butter.

2. Make the pastry by adding all the dry ingredients to a bowl. Use your hands to rub the chopped butter into the flour mix. Then add the milk little by little and mix well to form a dough. You can either use the pastry straightaway or, if you have time, rest it somewhere warm for 15–20 minutes. Alternatively, keep in the fridge overnight.

3. Roll the pastry dough into a disc that’s larger than the base of the cake/pie pan, with enough to go up the sides. Put the pastry in the pan and use your index fingers and thumbs to press into the base and sides so it lines the whole pan. Trim off any excess dough that comes over the edges with a knife. You can use the excess dough to create a criss cross pattern on top of the pie if you like.

4. Prick the base of the pastry with a fork and pre-cook in the oven for 10 minutes.

5. Meanwhile, add all the ingredients for the filling to a food processor or blender and blitz until well combined.

6. When the pie case is ready, remove from the oven and add the pumpkin filling. Smooth the filling flat with a palette knife, then bake in the oven for 45 minutes.

7. While the pie is baking, whip the cream with the maple syrup and vanilla. Chill in the fridge until you are ready to serve.

8. Once the pie is ready, remove from the oven and allow to cool completely before serving with the whipped cream.

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