Pumpkin Pie

Pumpkin Pie

Pumpkin pie is one of those recipes we genuinely look forward to every autumn, and honestly, once you've made a proper plant-based version at home you'll never look back. The filling is silky smooth, warmly spiced with cinnamon, nutmeg and ginger, and it sets into this gorgeous, almost custard-like slice that's deeply satisfying without being heavy. The pastry case is buttery, golden and crisp, and it holds everything together beautifully. Whether you're making this for a Thanksgiving table or just because pumpkin season is here and you want something a bit special, trust us, this one is absolutely worth it.

Serves 8

Before You Start

  • Preheat oven to 180°C
  • 23cm tart case
  • Food processor
  • Parchment paper
  • Baking beans
  • Wire rack
  • Cool for at least 3 hours before serving

Ingredients

  • 425g tin of pumpkin puree
  • 100g light brown sugar
  • 100ml maple syrup
  • 2 tbsp cornflour
  • 1 ½ tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • 180ml plant-based cream
  • ½ tsp salt
  • 350g sweet shortcrust pastry
  • plant-based whipping cream

Method

1

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
2

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
3

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

Tips & Variations

  • Don't skip the blind bake: We know it's tempting to just pour the filling straight in, but taking the time to pre-bake the case with baking beans makes a huge difference to the final texture. No one wants a soggy bottom.
  • Season your spices: If you want to go the extra mile, toast your cinnamon and nutmeg in a dry pan for 30 seconds before adding them to the filling. It wakes them right up and makes the whole thing taste even more warming and complex.
  • Make it ahead: This pie actually tastes better the next day once it's had time to properly set and the spices have had a chance to mellow together, so it's a great one to bake the night before you need it.

Why This Works

The trick here is blind baking the pastry properly before the filling goes in. It might feel like an extra step but it's what gives you that crisp, sturdy base that doesn't go soggy under all that gorgeous filling. What really makes the filling sing is getting the spice balance right and letting it bake low and slow so it sets with that classic smooth, melt-in-the-mouth texture.