Vegan Pumpkin & Pecan Pie

Hands up if you've ever tried PUMPKIN PIE...

Well if you haven't and the thought of it kinda makes you want to say "NO! I'll pass thanks", then you're not alone...

This time of year, especially with social media there are pictures and recipes bombarding us at every turn with autumnal treats, decor and delights and if you haven't seen 'Pumpkin Pie' in your feed, well! We are definitely following different accounts...

PUMPKIN for dessert...you kidding?

Personally I've never tried or even fancied trying this pinnacle autumn dessert, well at-least not until this week. Until this week I was a Pumpkin Pie Virgin...

I was very kindly treated to this strange sounding dessert by my very own whizz in the kitchen... Tyler, my eldest son.

Thank you for bringing Pumpkin Pie into our lives...

It was not what I was expecting at all. It was light and not heavy or dense and in my opinion had a slightly treacly taste to it ( I was the only one to think this though...) This will definitely be a firm favourite in our household over the autumn months, even the children liked it, well that is all of them except my youngest Samuel, who`s the fussiest eater in the world...

So if you fancy giving Pumpkin Pie a try this autumn or simply love Pumpkin Pie, then why not check out our recipe and give it a try...

We really hope you enjoy.

Happy Cooking!

The Food Fiesta Team

INGREDIENTS

1x Readymade vegan short crust pastry ( or homemade )

1x Tin of pumpkin puree or homemade puree

3/4 Cup of almond milk

1/3 Cup of white sugar

1/3 Cup of brown sugar

1/4 Cup of cornflour

2 1/2 tsp of allspice or pumpkin spice

1/2 tsp of sea salt

1 tsp of vanilla extract

Handful of pecans to decorate

METHOD

Pre-heat the oven to 180 fan / 200 C / 400 F

Line a 24cm glass pie dish with your ready rolled pastry. Ensure it lines the sides all the way to the top and then trim the excess pastry.

With parchment paper line the pastry, weigh it down with baking beans and blind bake for 15 mins.

While the pastry is blind baking prep your filling.

Place all of the ingredients into one large bowl and whisk ( I use a stand mixer ) until all the ingredients are blended together and smooth. Set aside until the pastry is cooked. Once the pastry is cooked remove from the oven, remove the baking beans and parchment and pour your filling into the pastry case. Smooth over with a spatular and pop in the oven. Reduce the temperature to 160 Fan / 180 C / 350 F and bake for approx 50 mins ( until the filling is set )

Remove from the oven and decorate with the pecans. Allow to cool completely before cutting and enjoy...

Perfect by it's self or serve it with cream or vanilla ice-cream.

We found it best stored in the fridge.

Happy Cooking!

The Newmans