Vegan Pumpkin Pie – and where to buy vegan (more authentic) naan!

You’ve already got the recipe for the vegetable curry – see here – but you’ll remember last time I couldn’t find vegan naan. I found it at Asda, but the delivery gave me a load of short dated and out of date stuff. I complained, which I’m not known to do, but I ate a bit last night and it seems to be okay. Won’t last long though. Anyway, the brand is Riya’s, and it’s certified by the vegan society. I’m pretty chuffed with it because as well as being vegan, I also believe it’s more authentic, as it’s thinner and has the shape and texture of a proper naan.

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But anyway, onto the pumpkin pie. I use ready made pastry as I couldn’t be bothered making it from scratch, plus Jus-rol is vegan anyway.

Vegan Pumpkin Pie

Ingredients

  • 750g pumpkin chunks, peeled and deseeded
  • 350g pastry – a pack of ready-rolled Jus-Rol is fine
  • 140g golden caster sugar
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon or allspice
  • 6 tbsp aquafaba
  • 25g dairy free spread, melted
  • 175ml soya milk

Method

  • Place the pumpkin chunks in a saucepan of boiling water and cook for 15 minutes. Drain it and let it cool.
  • Heat the oven to 160c fan (180 not fan). Line a 20-22cm pie dish with it, then chill for 15 minutes in the fridge. Once this time has elapsed, line the pastry with greaseproof and weigh it down with baking beans, or a smaller cake tin.
  • Put it in the oven for 15 minutes, then remove the weighting and cook for a further 10 minutes. Remove it from the oven.
  • Turn up the heat to 220c fan (200 not fan). Puree the pumpkin by blitzing it with a blender or handheld blender.
  • In another bowl, mix the sugar, salt and spices, then the beaten eggs, cooled melted spread, and the soya milk. Add this to the pumpkin puree and mix all together.
  • Pour this mix into the tart shell and cook for 10 minutes, before turning the oven down to 160 fan (180 not fan). Keep cooking for 35-40 minutes until the filling has set.
  • It’s worth noting that if you don’t have a fan oven, you should always turn your bakes around halfway through!

 

Happy cruelty free cooking, folks. Until next time!


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