Vegan Thanksgiving Dessert - Pumpkin Pie

If you are celebrating Thanksgiving, or if you just fancy giving pumpkin pie a try, here is my vegan version with no added sugar. 

For the pastry 
170g rye flour + extra for rolling
80g dairy free spread
5 tsp stevia
approx 100ml cold water

For the filling
750g pumpkin(skin on weight), peeled and cut into chunks
2 heaped tbsp cornflour
2 heaped tbsp stevia
500ml soya milk
1 tsp cinnamon
pumpkin seeds to top (optional)
serve with coconut cream

To make the pastry seive the flour into a bowl.  Add the dairy free spread, divided into small pieces and rub the spread into the flour.  Stir the stevia into the mixture and add the cold water a little at a time and mix to a dough.  Wrap in cling film and place in the fridge to chill for 30 minutes.  Roll on a floured surface and line an  8 in flan dish.  Bake blind for 20 minutes at 200 degrees.  
Meanwhile make the filling.  
Make a pumpkin puree by placing the pumpkin pieces in a blender and pulsing until a smooth puree results.
To make the 'custard', place the cornflour in a saucepan and mix with the stevia. Slowly add the milk, stirring between additions to make a smooth mixture. Warm over a medium heat stirring constantly in a figure of '8'. When the sauce thickens remove from heat and allow to cool slightlingly.  Stir in the pumpkin puree and cinnamon.  
Pour the filling into the flan dish and scatter pumpkin seeds over.

Bake at 200 degrees for 20-30 minutes.  Eat warm or cold
Serve with coconut cream if desired.  

Janet x

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Recipe Copyright © 2015 40plusandalliswell

1 comment:

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