- 1 sheet vegan short-crust pastry (ready-made, or make it yourself if you’re brave!)
- 1 can/425g pumpkin puree (or make your own by blending roasted pumpkin.)
- 150ml oat milk
- 150g brown sugar
- 32g corn flour
- 50ml maple syrup
- 4 tsp pumpkin spice (I made my own: 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp mixed spice.)
Preheat the oven to 180 degrees. Mix all the filling ingredients together in a bowl and stir until smooth. Lay the pastry into a wide-based dish (I used a quiche dish) and trim off any excess. Pour the filling into the pie and give it a little wiggle to even spread the mixture.
Design a pattern on top of the pie with any excess pastry. Geometric patterns work well – I opted for a lattice. Bake in the oven for 60 mins. The centre will still be quite soft, but it will firm up after cooling. Allow to cool then place in the fridge for at least 4 hours (preferably over night) until completely set.
Recipe by Izzy