vegan pumpkin pie

The whole prepare-pumpkin-for-eating-thing is really very tiresome. Therefore I don't cook and enjoy it as much as I would. However this year I learnt some new preparing tricks (thank you, Dahn!) and I've stuffed my face full of the sunny potato-pumpkin soup + this pumpkin pie this past week. 

Pumpkin soup is vegan, this pie could and should be if you find a dairy free butter without palm oil. Sadly that's not available in Sweden so I used liquid butter/oil for the crust. 

I will update with the recipe tomorrow. It's a lovely low on sugar pie so I guess you could say it's health both for body and soul.

Vegan pumpkin pie

For the crust:

100 g dairy free butter (nb not available without palm oil in Sweden so I used liquid butter/oil)
3 dl flour

2 tbsp caster sugar

1 tsp vanilla sugar

0,5 tsp baking powder

0,5 dl water

Mix the ingredients together in a food processor (or by hand) until a ball. Roll the dough and fill a buttered tin, with a removable lining, with the crust (I can never be bothered with rolling pie doughs, so I just line the tin with the dough by hand). Let it rest in the fridge for an hour. Then let it pre-bake in the middle of the oven in 200C for 10 minutes. 

For the pumpkin filling:

5 dl pumpkin puree

2 dl oats or soy or almond milk

1 dl caster sugar

4 tbsp potato flour

1 tsp vanilla sugar

1 tsp cinnamon

0,5 tsp ginger

0,5 tsp clove

0,25 tsp nutmeg

0,25 tsp allspice

Blend the ingredients together until a smooth puree. Fill the pre-baked pie crust with the filling- Let it bake in the middle of the oven in 225C for 10 minutes. Lower the heat to 175C and bake it for another 50 minutes. Let it cool and then rest it in the fridge overnight before serving. 

Serve with dairy free whipped cream (I use Alpro soy cream).