10/03/2020Desserts - Pastries

Pumpkin Pie

Name: Pumpkin Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serv.
Cuisine: Vegan
Ingredients: 130 g sugar; 100 g coconut oil; 1 tsp salt; 80 mL plant-based milk; 240 g all-purpose flour; 1 pumpkin puree; 150 mL plant-based milk; 80 g cornstarch; 100 g sugar; 1 tbsp cinnamon; 1 tbsp vanilla extract; 0.5 tsp garam masala; 1 pinch salt

For hosting Autumn / Winter

For: 6 serv.Difficulty: EasyPreparation: 30 minCooking: 40 min

Alright, I might be a bit early for the fall season, but for once, let's not complain about being ahead of the game... 😅

I had never made or eaten pumpkin pie before 🤷‍♀️ It's much more popular in Quebec than in France, so I wanted to give it a try. Of course, I made up the recipe as I went along 😅, but it turned out exactly how I expected!

The choice of garam masala is really personal, I loved the combination with pumpkin, but you can leave it out if it scares you 😉 You could also add a bit of nutmeg, anise, or clove...

Servings

Ingredients

Cups

Pie crust

-sugar 130 (g)
-coconut oil 100 (g)
-salt 1 (tsp)
-plant-based milk 80 (mL)
-all-purpose flour 240 (g)

Topping

-pumpkin puree 1
-plant-based milk 150 (mL)
-cornstarch 80 (g)
-sugar 100 (g)
-cinnamon 1 (tbsp)
-vanilla extract 1 (tbsp)
-garam masala 0.5 (tsp)
-salt 1 (pinch)

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Steps

Prepare the tart dough: mix the flour, sugar, and salt. Incorporate the coconut oil (or margarine) by hand to create a crumbly dough. Pour in the plant-based milk and mix to obtain a smooth dough ball.
Preheat the oven to 180°C (356°F). Roll out the pie crust and line a 24 cm (approx. 9.5 inches) diameter tart ring.
Prepare the filling: blend all the ingredients together in a blender.
Pour the filling into the tart base and bake for 40-50 minutes.
Let it cool down and serve with whipped cream or slightly sweetened thick coconut cream :)