Our dairy and gluten-free pumpkin pie isn’t scaring anyone!In the spirit of Halloween and the wonderful autumnal scents of cinnamon, nutmeg and ginger, we decided to put together a recipe for a delicious, creamy, warming pumpkin pie.
This recipe is dairy and egg free, and can easily be adapted to suit gluten-free dietary requirements.
The pie is an impressive option to serve up for adults and kids. Best served warm with a dollop of cold coconut yoghurt for a satisfying sweet treat.
Prep time: 30 mins
Cooking time: 30 mins
200g plain flour or gluten free flour of your choice
½ tsp brown sugar
125g vegetable shortening (we used Trex)
75ml soya milk
1 can of pureed pumpkin
½ can of full fat coconut milk
75g soft brown sugar
50g rice flour
50ml date or golden syrup
2 tsp mixed spice
½ tsp cinnamon
Pudology’s coconut yogurt to serve
Preheat the oven to 180C (350F).
To make the pie crust, mix the flour, salt and sugar and then use a fork to slice the cold vegetable shortening into the flour. Keep going until the mixture resembles breadcrumbs.
Add the milk slowly, mixing the whole time, and stop once the mixture begins to ball into a dough. Lightly flour a work surface and roll 3/4 of the dough into a circle several cm bigger than your pie tin. Press into the pie tin careful not to break the dough.
In another bowl, thoroughly mix the pumpkin filling ingredients. Pour into the pie crust.
If you want your pie to be topped, roll the rest of the dough into a circle a few cm bigger than the pie dish. Wet the edges with soya milk and press on top of the pie dish. Stab the lid several times with a knife or fork. (Top tip – it’s much fiddlier this way!)
Bake for 50 mins. If the top begins to brown too much, cover with tin foil. Remove from the oven and leave to cool. Once at room temperature, refrigerate for a couple of hours until the pumpkin centre is set.