Pumpkin and Cream Cheese Pie

Ingredients

Pastry 

• 1 cup of plain flour 

• 1/4 cup wholemeal flour 

• 1 teaspoon of salt 

• 1/2 a cup of vegan butter 

• 3 tablespoons of cold water 

• 1/2 a teaspoon of rosemary 

Filling

• 2 cups boiled cooled pumpkin 

• 180g vegan cream cheese 

• 1/2 a teaspoon of garlic powder 

• 1 teaspoon of salt

• Pinch of pepper  

• 1/4 of a cup of spring onion 

• 1 tablespoon of nutritional yeast 

• 150g of silkin tofu 

• 1/2 a teaspoon of tumeric

Topping

• 70g of vegan cream cheese

• 2 tablespoons of vegan feta

• 3 tablespoon of soy milk 

Method

1. Take a 10 inch loose bottom tart tin and lightly brush it with vegan butter. 

2. In a food processor, blend the flours, salt, rosemary and vegan butter until crumbs form. 

3. Add the cold water and blend until a dough forms. 

4. Empty the dough out onto the bench and roll it into a ball. 

5. Use a rolling pin to roll the dough into a round about 12 inches across and 4-5 ml thick

6. Place the dough in the tart tin and press it in pushing the sides it nice and snug to cover the wall of the tin

7. Cut any excess over the edge off and lay down a sheet of baking paper, followed by baking beads to fill the tart tin

8. Blind bake for 40 minutes at 180 degrees. 

9. Cut just over 2 cups of raw pumpkin into small cubes

10. Boil the pumpkin until a skewer goes straight through a piece. 

11. Drain over a sieve to remove excess moisture and let cool a little

12. In a food processor or blender add all the filling ingredients and blend until completely smooth. 

13. Remove the baking beads and baking paper from the tart tin and pour in with the pureed filling. 

14. In a clean blender pulse all the topping ingredients until smooth. 

15. Place blobs of the mix on top of the pumpkin mixture and use a skewer to lightly combine and make swirls. 

16. Bake for 35 minutes at 180 degrees.