Pumpkin Pie with Maple Cream

Difficulty: Easy-Medium

Serves 8

Each year, I am given the task of making dessert for our Christmas lunch. I always make a sorbet for those who aren’t into big desserts but this year I was inspired by my US trip and decided to make something else as well. Pumpkin pie kind of sounds like it’s going to be disgusting but I can assure you, it’s not.



  • 2 sheets shortcrust pastry or enough homemade pastry to cover a standard pie dish (sometimes I do homemade, sometimes I don’t)
  • 2 cups pureed pumpkin
  • 1 300gram tub of tofu (medium or silken will be fine, it needs to be soft enough to become smooth when blended)
  • 1/2 cup tightly packed brown sugar
  • 1/3 cup caster sugar
  • 3 teaspoons egg replacer, made according to instructions
  • 1 teaspoon lemon zest
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon maple syrup
  • 1 carton vegan whipping cream (I use Soyatoo)
  • 1 teaspoons maple extract


  1. Preheat oven to 220°C.
  2. Grease a standard pie tin and line with the pastry, be sure to press the pastry gently around the edges.
  3. Line with baking paper and fill with baking beads before blind baking for about 10-15 minutes, enough for the pastry to start to become golden (don’t cook it too much because it’s going back into the oven later).
  4. Remove from the oven and allow to cool slightly while you make the filling.
  5. In a blender or food processor, combine the remaining pie ingredients (excluding the cream and maple extract) and blend until smooth.
  6. Pour the pumpkin filling into the crust and bake for 15 minutes at 220°C before reducing the temperature to 180°C and baking for a further 30 minutes.
  7. While the pie is cooling, whip up the cream and maple extract and leave in the fridge until serving.