Vegan pumpkin pie on plate with slice cut

Vegan pumpkin pie

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(2 ratings)

Prep: 40 mins - 1 hr Cook: 35 mins plus 20 minutes chilling

More effort

Serves 8

Make this easy vegan version of a classic Thanksgiving dessert. Filled with sweet pumpkin and warming spice, our indulgent pumpkin pie is great for sharing

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal383
  • fat10g
  • saturates5g
  • carbs65g
  • sugars42g
  • fibre4g
  • protein6g
  • salt0.9g
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Ingredients

  • 2 pumpkins or squashes (about 2kg), peeled, deseeded and cut into chunks (to give 1.2kg prepared weight)
  • flavourless vegetable oil or sunflower oil, for tossing
  • plain flour, for dusting
  • 350g sweet shortcrust pastry (we used Jus-Rol, which is vegan)
  • 100ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 200g light brown soft sugar
  • 1 tsp salt
  • 1 tsp fresh nutmeg, grated
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 3 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 tbsp cornflour
  • 600ml oat, almond or soya milk
  • 1 tbsp icing sugar, for dusting

Method

  1. Heat oven to 180C/160C fan/gas 4. Toss the pumpkin (or squash) in a little oil on a baking tray. Roast until soft enough to squash with the back of a fork – this can take between 40 mins and 1 hr, depending on the type of pumpkin or squash you use. Set aside to cool.

  2. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Drape it over your rolling pin and lift into a 23cm fluted tart tin. Push the pastry into the corners of the tin using a scrap of excess pastry (you’re less likely to pierce the pastry this way than using a finger). Trim the excess pastry, leaving about 1cm hanging over the edge of the tin; it will shrink as it cooks. Chill for 20 mins.

  3. Increase the oven to 200C/180C fan/gas 6. Line the tart case with a sheet of baking parchment (scrunch it up first to make it more pliable), then fill with baking beans or dry rice. Bake for 15 mins until the sides look golden, then remove the parchment and filling. Bake for another 5-10 mins until the base looks biscuity and dry. Trim the edges with a small, serrated knife.

  4. Tip the roasted pumpkin (or squash), maple syrup, sugar, salt, spices, cornflour and milk into a food processor or blender and blitz until smooth. Pour through a sieve into a small pan and cook for 5 mins, stirring continuously, until thickened.

  5. Fill the tart case with the pumpkin filling, then return to the oven and lower the heat to 180C/160C fan/gas 4. Bake for 30 mins until the filling is set when you wobble the tart tin. Cool for 20-25 mins. Dust with icing sugar and serve warm, or chill and serve within two days.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
AngiBo02
23rd May, 2019
can you use tinned pumpkin to save time for the Vegan Pumpkin Pie?
goodfoodteam's picture
goodfoodteam
24th May, 2019
Thanks for your question. We haven't tested this with canned pumpkin so can't guarantee results. The texture and taste will vary somewhat. We'd suggest trying two 425g cans of pure canned pumpkin. Let us know if you give it a go!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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