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Pumpkin Pie

My version of a pumpkin pie which is actaully more of a "squashkin pie"! A sweet, warming and memorable dessert.

Course Dessert
Cuisine American
Keyword butternut squash, pie, pumpkin
Prep Time 1 hour
Cook Time 1 hour
cooling time 2 hours
Servings 8 servings
Author Meg Leigh Mason

Ingredients

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

Instructions

  1. Pre-heat oven to 180°.

  2. 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.

  3. Combine all the spices to make your pumpkin pie spice mix and set aside.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.