Pumpkins are not just for carving! They’re actually a really nutritious vegetable.

Not only are they loaded with vitamins, minerals, and plant compounds that are good for you, but they’re also low in calories and carbs.

Pumpkins are:

Good for vision
Boosts immune health
Helps protect your heart, lungs, and kidneys
Can help to lower blood pressure
Promotes healthy skin
May reduce the risk of cancer

If you’re looking for a delicious, autumn dessert recipe, or just looking for a vegan alternative to your usual Thanksgiving pumpkin pie, then here’s a great recipe for you to try!

Vegan Pumpkin Pie Recipe

This makes 2 large pies

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Servings 12 people

Equipment

1 Blender (or large food processor)

Ingredients

For the pastry

400 g plain, all-purpose flour (140oz)
200 g dairy-free butter (7oz)
pinch sea salt
water as needed

For the filling

1200 g pumpkin, cut into cubes (2lbs 10oz)
1 tin full-fat coconut milk (400g)
250 g caster sugar (9oz)
115 g dark brown or muscavado sugar (4oz)
2 tbsp coconut oil, melted
juice of one lemon
4 tbsp mixed spice (or 2tbsp ground cinnamon, 1 tbsp ground ginger, 1/2 tbsp ground nutmeg, 1/2 tbsp ground cloves)
2 tsp vanilla extract
1 tsp sea salt

Instructions

To make the pastry

Add the salt to the flour and mix in, then add the butter. Using either a fork or the tips of your fingers, combine together until the mixture resembles breadcrumbs.
Add the water just a few tablespoons at a time, mixing together until you have a smooth dough.
Wrap in clingfilm and let it rest in the fridge for 30 mins.

To make the filling

Steam the pumpkin for ten minutes or so until soft.
Preheat the oven to 220 degrees C (200 for fan ovens) or 430 degrees F.
When the 30 mins are up, remove the dough from the fridge. Divide into two pieces and roll out on a clean, floured surface to about 1/4 inch, and cover the base and sides of two flan or pie dishes.
Place a sheet of greaseproof paper on the top of each pastry base and cover in baking beans.
Blind bake the pastry bases in the oven for 5-10 mins.
Meanwhile, add the ingredients for the filling to a large blender or food processor. Blend until smooth, adjusting the amount of sugar and spices if necessary, according to taste.
When the pastry is ready, remove from the oven and remove the baking beans and greaseproof paper. Turn the oven down to 180 degrees C (170 for fan ovens) or 360 degrees F.
Fill the pies with the pumpkin mixture and bake in the oven for 50-60 minutes, or until golden brown and mostly firm (the mixture will still look a little wobbly).
Remove from the oven and allow to cool before storing in the fridge for at least 2 hours, ideally overnight.
Serve with vegan cream.

Are you a pumpkin pie fan? How do you like to eat your pumpkin? Let us know in the comments below.

Enjoy!

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Disclaimer: This information is for educational purposes only and does not replace advice given by your primary care provider. Please see your doctor if you’re considering making substantial changes to your diet and lifestyle.

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