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
- Preheat oven to 220°C.
- Grease a standard pie tin and line with the pastry, be sure to press the pastry gently around the edges.
- 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).
- Remove from the oven and allow to cool slightly while you make the filling.
- In a blender or food processor, combine the remaining pie ingredients (excluding the cream and maple extract) and blend until smooth.
- 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.
- While the pie is cooling, whip up the cream and maple extract and leave in the fridge until serving.