Pumpkin Pie
GUYS this Pumpkin Pie might be the best dessert we've ever done! The perfect treat for Thanksgiving, Friendsgiving, or just a cosy evening at home it's warming, comforting and absolutely bangin'! Find the full recipe below!
Serves
Ingredients
For the Filling
<item-todo-done>425g tin of pumpkin puree<item-todo-done><item-todo-done>100g light brown sugar<item-todo-done><item-todo-done>100ml maple syrup<item-todo-done><item-todo-done>2 tbsp cornflour<item-todo-done><item-todo-done>1 ½ tbsp ground cinnamon<item-todo-done><item-todo-done>1 tsp ground ginger<item-todo-done><item-todo-done>½ tsp nutmeg<item-todo-done><item-todo-done>180ml plant-based cream<item-todo-done><item-todo-done>½ tsp salt<item-todo-done>
For the Pastry
<item-todo-done>350g sweet shortcrust pastry<item-todo-done>
To Serve
<item-todo-done> plant-based whipping cream<item-todo-done>
Before you start
Preheat oven to 180*C fan setting |23cm fluted tart case | Parchment paper | Baking beans | High speed blender or food processor
For the pie case
- Invert the pastry on top of the tart case and gently use your hands to press it into the casing, working the pastry along the sides of the tart case. Trim any extra casing
- Line the pastry with parchment paper (scrunching the paper so that it is more pliable). Pour over the baking beans
- Transfer to the oven and bake for 15 minutes until the pastry is slightly golden then remove the parchment and baking beans. Return to the oven and bake for a further 5-10 minutes so that the base of the pastry cooks slightly
For the filling
- To the bowl of the food processor add the pumpkin puree, sugar, maple syrup, cornflour, cinnamon, ginger, nutmeg, cream and salt. Blend until smooth and silky
Fill the pie and bake
- Pour the filling into the tart case until it reaches ¾ way up the case
- Transfer to the oven and bake for 40–50 minutes until the filling is set but has a slight wobble
- Once cooked, transfer the pie to a wire rack and allow to cool for at least 3 hours before serving with a dusting of icing sugar and a big squirt of plant-based whipped cream