Autumn Vegan Pumpkin Pie

If you are a french like me, pumpkin pie isn’t something you would have ever eaten at home! In my house and family, we mostly used pumpkins to make soup ( in the winter, every starter is always a soup) that we complimented with sugar and dry bread, or simply to make jam. And that’s about it!

It is only when I came to the UK, that I was brought to the world of pumpkin spices, pumpkin latte, pumpkin biscuits, pumpkin muffins and pumpkin Pie 🙂  And oh dear, I had missed out! I love the warming flavours and love the moisture that the pumpkin brings to any cake or mixture.

This recipe is also vegan! So perfect to satisfy everyone.

Don’t be scared, try it and you’ll be convinced!

 

Quantity:  8 mini Tartlets or a big one
Utensils: mini tartlet tins ( or a tart tin ) , blind bake beans, grease proof paper
Difficulty:

Vegan Coconut Pastry

• 275g of plain flour
• 1/4 tsp of salt
• 1 tsp of maple syrup
• 50g of coconut oil at room temperature

Pumpkin filling

• 240g of coconut cream ( from a can)
• 450g of pumpkin puree
• 3 tbsp of corn flour
• 80ml of maple syrup
• 1 tbsp of pumpkin spice
• 1/2tsp of salt
• 1 tsp of vanilla paste

 

METHOD

Pre heat oven at 180 degreed

1. Pastry: In a bowl, mix the flour, salt, and add the coconut oil. Using your fingers, mix everything together until it crumbles. Add the maple syrup and 1 tsp of water and form a bowl with the dough. Cover with cling film and keep in the fridge for 15min.
2. Blind bake: Take the pastry out of the fridge, and roll it on a floured worktop, using a rolling pin ( about 3 mm ). Using a knife, cut 8 circles of pastry and fill your tartlet tins using your hands. Cover the pastry with some grease proof paper and add the blind bake beans inside each of the tartlets. Bake for 15min with the beans in, and another 5 min without the beans.
3. Pumpkin filling: In a bowl, mix the pumpkin puree, spice, corn flour, salt and vanilla paste and mix well. Add the coconut cream to finish.
4. Bake the tartlets: When the tartlet cases are baked, fill each of them with pumpkin filling. Bake for 40 to 45 min. Once cool, keep in the fridge over night.

I have decorated mine with some little maple syrup flakes and some mini biscuits I made with the leftover pastry! You can also eat them with adding some wiped coconut cream or some vegan vanilla ice cream 🙂 Looking forward to seeing yours!

 

 

 

 

Pictures by Jennifer Moyes