Delicious Vegetarian Pumpkin Pie
Simple & very delicious vegetarian Pumpkin Pie with the easiest filling ever using fresh pumpkin puree. This eggless pie was a 10/10, the buttery pastry from scratch a winner too. A store bought pie shell and canned puree will get this into the oven in 5 minutes, that simple!!
Equipment
- 1 food processor
- 1 Bowl
- 1 Oven
- 1 Rolling Pin
- Clingwrap
- 1 Fork
- 1 Offset spatula/knife
- 1 whisk
Ingredients
Tart pastry
- Recipe from Inspired Taste Link below, also mentioned above
Pumpkin pie filling
- 300 g fresh pumpkin purée
- 115 g cream 25% fat
- 100 g desi khaand / light brown sugar
- 24 g cornstarch / cornflour
- 1 tsp pumpkin pie spice
Instructions
Pie shell
- I used the flaky pie crust recipe from Inspired Taste and required a 2/3rd quantity for this 8" pie. Please check the recipe on that blog. There's very good information shared, plenty of tips, do's and don'ts etc. I rolled out the pastry and lined the tin, poked it with a fork, then placed it in the freezer overnight as I intended to blind bake the next morning. It worked quite well. Make sure the baked shell is completely cool before adding the pie filling.
Pumpkin pie filling {Vegetarian, egg free, eggless}
- Place all the ingredients in a large bowl and whisk until smooth. Taste and adjust sweetness if required.
- Preheat the oven to 170C.
- Pour the filling into the cooled, baked pie shell and bake for approximately an hour. Cover loosely with a sheet of aluminium foil towards the end if the edges are overbrowning. Allow the pie to cool to room temperature, then refrigerate overnight. Serve with a lightly sweetened vanilla chantilly cream.