Pumpkin pie is a staple in many homes during the holidays. But even outside the festive season, it can do no wrong.
The intoxicating spices combined with the natural sweetness and all-round pleasantness of pumpkin often sees it ranked highly in terms of dessert pies. For me, it certainly beats all others (with chocolate and apple coming a close second and third). There’s something comforting about pumpkin dishes, and I LOVE comfort foods.
I’m all about making everything from scratch in the kitchen. Not only does this add to your cooking repertoire, but it also ensures you know EXACTLY what’s going into your food. That’s why I like to make my own pie crust which, as it turns out, is very easy. If you’re short on time then you can of course purchase pre-made crust, but I promise this recipe comes together so quickly AND with minimal ingredients. For the pumpkin, you can boil and puree it yourself (my preferred method) or purchase canned pumpkin.
I love researching and testing different flavour pairings for my dishes, but with pumpkin the choice was simple: vanilla bean ice cream (vegan of course!), or whipped coconut cream with a touch of vanilla. All you need is small scoop at the top of your pie slice to create pure heaven.
This Spiced Pumpkin Pie is seriously good stuff. So good in fact, that I ate half of it, giving new meaning to #treatyoself. Whoops.
Be sure to share a snap on Insta with the hashtag #thehungrypiggy if you make this recipe. I’d love to see you enjoying this scrumptious dessert!
Spiced Pumpkin Pie
- 2 cups of flour
- 1/2 teaspoon of salt
- ½ teaspoon of cinnamon
- 3 tablespoons of sugar
- 6 tablespoons of vegan butter
- 6 tablespoons of ice water
- 2 cups of pumpkin puree (I boil fresh pumpkin and puree it)
- 1 teaspoon of vanilla
- 1/2 teaspoon salt
- 1/2 cup coconut sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 1/2 teaspoon of nutmeg
- 1/2 cup coconut cream
- 2 1/2 tablespoons of cornstarch
- Preheat the oven to 175 degrees celsius.
- To make the pie crust, mix flour, salt, cinnamon and sugar in a large bowl.
- Add butter and using a pastry cutter, incorporate until there are just small bits of butter left, and the mixture holds together between your fingers.
- Add ice cold water and incorporate fully.
- Mould pastry into a ball and tightly wrap in cling film. Place in the fridge for 30 minutes.
- Remove chilled pastry from fridge. Roll it out evenly on a floured surface using a rolling pin. Place over a pie tin and press gently in place right up to the sides. Cut away any extra pastry that hangs over the lip of the dish. Using a fork or knife, poke small holes in the base of the pastry.
- Place some baking paper on top of the pastry and add pie weights. Bake for 15 minutes then remove the weights. Bake for a further 15 minutes until golden.
- To make the pie filling, add pumpkin puree to a processor (or use a whisk and mixing bowl to combine all filling ingredients if you don’t have a processor). Add remaining filling ingredients and mix until fully incorporated.
- Pour filling into the pie tin and bake for 50-55 minutes. There should be SOME jiggle left in the pie but not too much.
- Chill for a few hours then serve with vegan vanilla bean ice cream or coconut cream.