Vegan Pumpkin Pie Recipe

Chef's Notes

NotesTo Make Pumpkin Puree from Scratch

To make the 2 cups of puree, cube 5 cups of pumpkin (I used Kent) with the skin removed and pop it on a lined roasting tray. Cover the tray with foil and bake the pumpkin in the oven at 190 degrees C (374 degrees F) for around 40 minutes or until soft. Remove from the oven to cool before blitzing the cooked cubes in a food processor until smooth.

Measure out 2 cups of the puree to make the pie. I had a touch left over and just added it to the flatbread dough we make each week.


Make the Pastry Leaves
To make the pastry leaves I simply followed along with from Todd and Diane at White on Rice Couple. Their leaf design video is both beautiful and simple. You don't have to add the leaves but it uses up the little bit of surplus pie dough you'll have. 
For the Pie Crust
I use my Vegan Pie Crust recipe  for this pie. I've included some helpful tips and tricks in that post. 
Wobbly Pie 
When you remove the pie from the oven, it will still be wobbly in the centre, this is totally fine. It will firm up when cooling and in the fridge. Your pie filling may also be quite dark in colour when you first take it out of the oven, it lightens up a lot when cool. 
Can I Make This Pie Gluten-Free?
You can. The filling is already gluten-free so you're just going to need a gluten-free pie crust. You can buy one or simply make your own using a gluten-free baking flour substitute. Bob Red Mill's Baking 1-to-1 is great.