Vegan pumpkin pie

Make this easy vegan version of a classic Thanksgiving dessert. Filled with sweet pumpkin and warming spice, our indulgent pumpkin pie is great for sharing

Prep:1 hrs
Cook:35 mins
plus 20 minutes chilling

Serves 8
More effort

Nutrition per serving

kcal 383
fat 10g
saturates 5g
carbs 65g
sugars 42g
fibre 4g
protein 6g
salt 0.9g

Ingredients

2 pumpkinsor squashes (about 2kg), peeled, deseeded and cut into chunks (to give 1.2kg prepared weight)
flavourless vegetable oilor sunflower oil, for tossing
plain flour, for dusting
350g sweet shortcrust pastry(we used Jus-Rol, which is vegan)
100ml maple syrup
200g light brown soft sugar
1 tsp salt
1 tsp fresh nutmeg, grated
3 tsp cinnamon
4 tbsp cornflour
600ml oat, almond or soya milk
1 tbsp icing sugar, for dusting

Method

Heat oven to 180C/160C fan/gas 4. Toss the pumpkin (or squash) in a little oil on a baking tray. Roast until soft enough to squash with the back of a fork – this can take between 40 mins and 1 hr, depending on the type of pumpkin or squash you use. Set aside to cool.
Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Drape it over your rolling pin and lift into a 23cm fluted tart tin. Push the pastry into the corners of the tin using a scrap of excess pastry (you’re less likely to pierce the pastry this way than using a finger). Trim the excess pastry, leaving about 1cm hanging over the edge of the tin; it will shrink as it cooks. Chill for 20 mins.
Increase the oven to 200C/180C fan/gas 6. Line the tart case with a sheet of baking parchment (scrunch it up first to make it more pliable), then fill with baking beans or dry rice. Bake for 15 mins until the sides look golden, then remove the parchment and filling. Bake for another 5-10 mins until the base looks biscuity and dry. Trim the edges with a small, serrated knife.
Tip the roasted pumpkin (or squash), maple syrup, sugar, salt, spices, cornflour and milk into a food processor or blender and blitz until smooth. Pour through a sieve into a small pan and cook for 5 mins, stirring continuously, until thickened.
Fill the tart case with the pumpkin filling, then return to the oven and lower the heat to 180C/160C fan/gas 4. Bake for 30 mins until the filling is set when you wobble the tart tin. Cool for 20-25 mins. Dust with icing sugar and serve warm, or chill and serve within two days.