Every time autumn comes around I look forward to eating as many varieties of pumpkin and squash as I can, it is my favourite vegetable after all. I get very excited at the thought of a pumpkin pie and if you’ve not tried one before, you are missing something really special. Everyone I have made it for absolutely LOVES this dessert, so I am sure you will too! I have tried different recipes over the years and discovered that in my opinion, the best pumpkin pie is actually made with butternut squash. I know, that feels a bit like cheating and not as fun, but believe me it’s really yummy.
If you do however have a good looking pumpkin that you want to use up, absolutely do, as long as it is a variety with lots of sweet flesh that isn’t stringy or watery. Jack-o-lantern type pumpkins that are used for halloween, although they are edible are not the best for baking and don’t provide much innards. But above all, after experimenting, I’d use a butternut squash or a red Kuri squash, they are sweet and delicious and more readily available.
This autumnal pie is sweet, delicious and a little different – the spices give it such a warming feel (although a cold dessert!) it definitely stands out and is a memorable one you will want to come back to.
This is a fairly easy recipe, but don’t forget it will need time to cool so think about making it in advance of when you want to serve it up. I recommend serving it with vegan ice cream, cream, or custard. All yummy.
My version of a pumpkin pie which is actaully more of a "squashkin pie"! A sweet, warming and memorable dessert.
Pumpkin Pie spice mix
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp allspice
- ½ tsp ground cloves
For the Pie
- 800 g buttenut squash or pumpkin (425g pureèd)
- 4 tsp melted coconut oil
- 180 ml coconut milk (full fat tin)
- 140 g brown sugar
- 3 tsp pumpkin pie spice mix
- 30 g cornflour
- 1 tsp vanilla essence
- 60 ml maple syrup
- 1 roll shortcrust pastry just rol and own brand supermarket pastry is vegan - check ingredients to be sure
Pre-heat oven to 180°.
Peel and cube the squash, place in a baking tray and brush with 3 tsp of coconut oil (savng 1 tsp to grease the pie tin later). Cook in the oven for 35-40 minutes.
Combine all the spices to make your pumpkin pie spice mix and set aside.
Once the squash is soft, pop it in a blender and blend unntil it becomes a smooth pureè. Tip the pureè into a sieve and place over a bowl to let any excess liquid drain out. Leave for 5 minutes.
Tip the pureè back into the blender with the rest of the filling ingredients, including 3 tsp of the spice mix you made earlier. Take the pastry out of the fridge to come to room temperature. Meanwhile grease the pie tin with the rest of the melted coconut oil.
Roll out the pastry and cut to fit your pan, roll out a little further if needed but not too thin. Press the pastry into the pie pan Cut off any excess and trim the edges so they don't burn. You can crimp or pinch the edges if you fancy.
Pour in the pie mix and bake in the oven for 40 minutes, then return it to the oven for another 20 minutes with a foil tent placed loosely over the pie.
Let the pie cool completely in the fridge for as long as you can bare it or overnight if you've read this in advance! Serve up with vegan cream, ice cream or custard.