Pumpkin Pie | Pure Free From

Pumpkin Pie

Get baking with our perfect dairy free Pumpkin Pie recipe.

Yields8 ServingsTotal Time1 hr 30 minsDifficultyIntermediate

Ingredients

 225 g PURE SUNFLOWER
 50 g GOLDEN CASTER SUGAR
 2 MEDIUM EGGS (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 2 EGGS – E.G 2 TSP OF ORGRAN NO EGG WITH 4 TBSP WATER)
 350 g PLAIN FLOUR
 PINCH OF SALT
PUMPKIN FILLING:
 2 MEDIUM EGGS, BEATEN (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 2 EGGS – E.G 2 TSP ORGRAN NO EGG WITH 4 TBSP WATER)
 750 g FRESH PUMPKIN (CUBED INTO 1CMS AND BOILED FOR SIX MINUTES) OR 1 CAN OF PUMPKIN PUREE
 170 g GOLDEN CASTER SUGAR
 1 tsp CINNAMON
 1 tsp GINGER
 ½ tsp CLOVES (GROUND)
 285 g SOYA CREAM ALTERNATIVE
 PINCH OF SALT
 1 tbsp PUMPKIN SEEDS, TO DECORATE

Method

1

To make the pastry, beat the Pure Sunflower spread and sugar in a large bowl until just mixed.

2

Break in a whole egg and one yolk, or all of the egg replacement. Beat together for just under 1 minute.

3

Work in the flour with a wooden spoon, a third at a time, until it begins to clump up, then finish by gathering it together with your hands.

4

Work to a ball, flatten and wrap in clingfilm. Place in the fridge for 30 minutes.

5

Preheat the oven to 220°C, gas mark 7.

6

Roll out the pastry to line a 23cm (9 inch) deep flan tin. Chill for 20 minutes.

7

Bake blind for 10-15 minutes. You will have pastry left over to make a fancy braid around the edge of the pie dish or make leaves etc.

8

Combine all the filling ingredients together and pour into the pastry case.

9

Return the pie to the oven and bake for 35 minutes.

10

Allow to cool. Scatter the pumpkin seeds on top and dust with icing sugar if desired.