Pumpkin Pie
Recipe type: Dessert
Cuisine: Vegan
Pumpkin Pie I made over Christmas. Yet this pumpkin pie has a slight spicy kick to it. Pumpkin is so versatile and I love how the pumpkin oozes as each slice is cut. Great for dinner parties.
  • Topping
  • 1kg pumpkin/crown prince squash
  • 2tbs coconut oil
  • 140g almond, ground
  • 60g flaxseed, ground
  • Base
  • 120ml flitered water
  • 275g “00” doppio flour
  • 30g coconut oil
  • 30ml extra virgin olive oil
  • Pinch salt
  • ½ cinnamon stick, ground
  • ¼ fresh nutmeg, grated
  • 6 cloves of India, grounded
  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Place the pumpkin onto a baking tray. Drizzle over the coconut oil. Cook in the oven for an hour or until a knife slices through the centre. Leave to cool. Remove the skin and seeds. Set the flesh aside.
  3. Ground/grate the spices.
  4. For the base, place the flour, water and oils into a food mixer. Combine using a dough hook until well kneaded. This should be about 10 minutes.
  5. Line a flan tray with oil.
  6. On a flat surface covered with flour, roll the dough into a circle, wide enough to cover the flan and over the edges of the flan tray. Line the dough in the flan tray.
  7. Top tip – the dough will start to spring back during the baking process
  8. Prick the dough with a fork all over the dough base. Cook the base for 5 minutes in the oven. Remove.
  9. Place the pumpkin with almond, and flaxseed in a food processor and combine well
  10. Use a spatula to spoon the pumpkin mixture onto the base. Cook the pie in the oven for 20 minutes.
  11. Serve warm or cold.
Recipe by EthiVegan by Edward Daniel at https://www.ethivegan.com/recipe-pumpkin-pie-vegan/