by Dani Thompson
What better way to celebrate the start of Spooky Season than with this vegan pumpkin pie recipe from Ambassador Dani?
VEGAN PUMPKIN PIE
2tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
200g of plain flour
100g of dairy free butter
2 tbsps of cold water
1 can of pumpkin puree (or 425g fresh pumpkin pureed)
1/2 can of coconut milk (use the full fat canned cooking variety rather than the cartoned)
50g corn flour
100g brown sugar
50ml maple syrup
1tsp vanilla extract
Put the flour, dairy free butter and water in to a food processor and mix until the dough gathers together.
Sprinkle a little flour on your worktop and using a rolling pin, roll out the dough in to a circle a couple of inches bigger than your pie dish. Place the rolled out crust in to your pie dish, pressing the edges with your fingers. Cut off any excess pastry and smooth the edges.
Pie Filling Mix all the filling ingredients and pumpkin spice in a blender until smooth.
Assembly Pour pie filling evenly in to the pastry lined pie dish. Place in oven for 1 hr. Remove from oven and let cool. The filling might still seem a little runny but will start to set more as it cools.
Once cool, place in fridge for a minimum of 4 hours. Serve with a squirt of vegan cream!