Get baking this autumn with our perfect dairy free Pumpkin Pie recipe.
- Time 1 ½ hours including chilling
- Feeds 8 people
- Level Intermediate
FOR THE PASTRY:
225G PURE PERFECT BAKING
50G GOLDEN CASTER SUGAR
2 MEDIUM EGGS (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 2 EGGS – E.G 2 TSP OF ORGRAN NO EGG WITH 4 TBSP WATER)
350G PLAIN FLOUR
PINCH OF SALT
2 MEDIUM EGGS, BEATEN (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 2 EGGS – E.G 2 TSP ORGRAN NO EGG WITH 4 TBSP WATER)
750G FRESH PUMPKIN (CUBED INTO 1CMS AND BOILED FOR SIX MINUTES) OR 1 CAN OF PUMPKIN PUREE
170G GOLDEN CASTER SUGAR
PINCH OF SALT
1 TSP CINNAMON
1 TSP GINGER
½ TSP CLOVES (GROUND)
285G SOYA CREAM ALTERNATIVE
1 TBSP PUMPKIN SEEDS, TO DECORATE
To make the pastry, beat the Pure Perfect Baking and sugar in a large bowl until just mixed. Break in a whole egg and one yolk, or all of the egg replacement. Beat together for just under 1 minute.
Work in the flour with a wooden spoon, a third at a time, until it begins to clump up, then finish by gathering it together with your hands.
Work to a ball, flatten and wrap in clingfilm. Place in the fridge for 30 minutes.
Preheat the oven to 220°C, gas mark 7.
Roll out the pastry to line a 23cm (9 inch) deep flan tin. Chill for 20 minutes. Bake blind for 10-15 minutes. You will have pastry left over to make a fancy braid around the edge of the pie dish or make leaves etc.
Combine all the filling ingredients together and pour into the pastry case. Return the pie to the oven and bake for 35 minutes.
Allow to cool. Scatter the pumpkin seeds on top and dust with icing sugar if desired.