Pumpkin Pie Recipe for Vegan Thanksgiving

Pumpkin Pie Recipe for Vegan Thanksgiving

Pumpkin Pie Recipe for Vegan Thanksgiving

My husband simply can't get enough of pumpkin pies, so he'll find any excuse to have some, whether it's me preparing for Thanksgiving or a Christmas special. My pumpkin pie recipe focuses on the rich flavor of pumpkin, which doesn't come from a can or diluted pumpkin. My secret is to bake a larger amount of pumpkin until the liquid evaporates, leaving a dense, reduced pumpkin that's about half its original size. To this delicious base, I add spices to enhance the flavor. To ensure the pie has the right consistency, I use silken tofu as an egg replacer.

Roasted Pumpkin for pumpkin pie

I must confess, I was a bit lazy when it came to pastries, as I always opted for store-bought ones. Fortunately, there are numerous types available in the shop's freezer or fridge section. I've used short crust pastry, and the options include gluten-free and vegan varieties as well.

An additional benefit of store-bought short crust pastry is that there's no need to pre-bake it; it should work well when baked with the filling. It's also very convenient because you can keep it in the freezer and defrost it as needed.

Pumpkin Pie Recipe for Vegan Thanksgiving

Ingredients

around 1.1 kilograms of pumpkin

2 sheets of short crust pastry

spice mix:

 2 teaspoons of cinnamon

1 teaspoon of ginger paste

1/8 teaspoons of nutmeg

1/4 teaspoons of allspice and

1/8 teaspoons of clove

300 grammes of silken tofu

½ half a cup or 80 milliliters of thickened cream

½ cup caster Sugar

Instructions

Cut the pumpkin up to around large handful pieces, remove seeds and bake it in the oven at 180° fan forced for around an hour. (Tip you can do this the day before as well)

Defrost two sheets of short crust pastry and line cake tray with it making sure that the base is covered, and cut off the overhanging pieces around the rim. Mix up the spice mix ingredients. Remove the skin of the roasted pumpkin and mash the flash it with a blender. Using a whisker, mix pumpkin mash with the remaining ingredients.

Bake pie at 180 degrees for around 20 to 30 minutes until the pastry is golden color.

Let it cool and rest and serve when cold.

Pumpkin Pie Recipe for Vegan Thanksgiving