Vegan Home Made Pumpkin Pie

Ingredients

Pastry: 

• 1 1/5 cups of plain flour 

• 1/2 a cup of cold vegan butter 

• 1/4 a cup powdered sugar 

• 1/4 cup of oats 

• 1 tsp salt 

• 1/4 cup iced water 

Filling: 

• 2 cups of boiled and mashed pumpkin 

• All the cream content of a 300gm can of Ayam coconut cream 

• 1/2 a teaspoon of cinnamon

• 1/2 a teaspoon of nutmeg 

• 2 tablespoons cornflour 

• 3/4 cups of maple syrup 

• 1 tsp vanilla essence 

Whipped Coconut Cream:

• 2 cups coconut cream (thick part only, preferably of a cartoned brand such as Kara) 

• 1/2 cups icing sugar 

• 1 tsp vanilla essence 

Method

1. Place all pastry ingredients except water in a food processor and pulse until a crumb forms 

2. Slowly add the cold water until a dough forms 

3. Empty the dough out onto a bench and roll it into a big circle about 3 mls thick

4. Place it in you tie tin, line with baking paper and top with baking beads. 

5. Blind bake for 45 minutes at 180. 

6. Remove beads and paper and let cool. 

7. Place all the filling ingredients in a blender and pulse until completely smooth. 

8. Pour the filling in the pastry and bake at 55 minutes on 180 

9. Let cool completely in fridge over night

10. The next day whip the coconut cream with icing sugar and vanilla until it is thick and fluffy. 

11. Evenly spread it over the pie and dust with cinnamon through a fine sieve 

12. Serve immediately or put back in fridge for the cream to set a little more before cutting.