Pumpkin pie.

I dont really know the slightest thing about thanksgiving, or what non vegan pumpkin pie is like. But I know I like vegan pumpkin pie. In the past i’ve had the tofu/ maple syrup kinda vegan pumpkin pie., but alas, I am not in that tax bracket. I cheat a little and make some pastry and then just wipe the bowl over and whisk together the filling to save on washing up, but you can just use store bought pastry. ¬†Smooth, creamy spicy and comforting. This cornflour based pie does the job! For a gluten-free pumpkin pie/ pastry check this one out from the intolerant gourmet.

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Ingredients:
enough shortcrust pastry for a 8″ pie dish (jus rol is vegan in UK)
1 can pumpkin
1/4 cup golden unrefined sugar
1/4 cup soft brown sugar
1/4 cup almond milk
2 tbsp cornflour
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cinnamon

Method:
Preheat the oven to 180c/350f. To make the filling whisk together the canned pumpkin, sugars, vanilla, and spices, In a separate little bowl, whisk together the corn flour and almond milk until no lumps remain, then whisk into the pumpkin mix until well combined. Set aside whilst you prepare the pastry case. Roll the pastry out to 1/2 cm thick and press into the pie dish. Blind bake for 10 minutes before filling with the filling and baking for 40 minutes more, until the filling is firm but not 100% set. A little bit of giggle is fine. Cool before serving. great with coconut whip or caramel sauce and pecans…. or everything…