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Home / Inspired by Love Cake / Love Cake Pumpkin Pie
Love Cake Pumpkin Pie

Love Cake Pumpkin Pie

Celebrate Thanksgiving this year with a slice of our allergy-friendly, vegan pumpkin pie. It’s made using our Love Cake, Plain Flour which is free from allergens and it’s sweetened using natural ingredients. The filling is created using a perfect blend of spices which are combined with homemade pumpkin puree to make this dessert extra fragrant and delicious. Free from nuts, soy, gluten, refined sugar and animal products. Happy Thanksgiving!

 

 Equipment Needed:

  • Roasting dish
  • Metal spoon
  • 3x Mixing bowls
  • Whisk
  • Rolling pin
  • 28cm Pie dish
  • Baking paper - at least 5cm wider than the pie dish
  • Baking beans/dry rice
  • Measuring cups
  • Measuring jug
  • Food processor/blender
  • Rubber spatula

Pastry Ingredients:

  • 1 ½ cup Love Cake Plain Flour
  • 1 tablespoon Coconut Sugar
  • ¼ teaspoon Salt
  • 80g Butter (or dairy-free alternative)
  • ¼ cup Coconut Cream (canned and well shaken)

 

Filling Ingredients:

  • ½ large Pumpkin
  • 250ml Coconut Cream (canned and well shaken)
  • ¼ cup Maple Syrup
  • ½ cup Coconut Sugar
  • ½ teaspoon Salt
  • 1 tablespoon Cinnamon
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Allspice
  • ½ cup Gluten Free Cornflour

 

Method:

  1. Pre-heat oven to 180°C.
  2. Scoop out the pumpkin seeds and any stringy flesh for the pumpkin half using a metal spoon and discard.
  3. With the skin still on, place the hollowed pumpkin face down on the baking tray and roast for 1 hour. The pumpkin should be softened.
  4. Allow pumpkin to cool to room temperature before placing in a bowl and chilling in the fridge while you make the pastry.
  5. In a large bowl combine the Love Cake plain flour, coconut sugar and salt, whisk together.
  6. Add butter (or dairy-free alternative) to your flour mixture and using your thumbs and forefingers, rub the butter into the flour mix to create fine crumbs.
  7. Add the ¼ cup coconut cream into your crumbs and, using your hands, mix together to form a smooth pastry.
  8. Place the pastry dough in between two sheets of baking paper. Roll out the pastry with the rolling pin on top of the baking paper until pastry is ½ cm thick and 3-4cm wider than your pie dish.
  9. Peel off the top layer of baking paper, place the pie dish facing down in the centre of the dough and carefully flip the pastry and pie dish the right way up. Peel off the second layer of baking paper.
  10. Trim off any excess pastry, if you find that you have some cracks in the pastry you can fix these with the excess pastry. Make sure that there are no holes in the pastry - if the pumpkin filling leaks under the pastry it will be hard to get the pie out of the dish.
  11. Cover pie crust with baking paper and fill with baking beans/dry rice. Blind bake at 180°C for 10 minutes.
  12. Whilst you bake the pie crust, take out the chilled roast pumpkin from the fridge, peel off the skin with your hands and place in the food processor with the coconut cream and maple syrup. Blend until smooth.
  13. In a separate bowl whisk together coconut sugar, salt, cinnamon, ground ginger, allspice and cornflour. Once blended together whisk your pumpkin mixture until completely combined. The mixture should be runny and have no lumps.
  14. Pour pumpkin mixture over the pre-baked pie crust. Place on the middle shelf of oven and bake for 1 hour.
  15. Allow the pie to cool in the fridge for at least 4 hours or ideally overnight before slicing, this gives time for the filling to set.
  16. Serve with a generous dollop of whipped coconut cream and enjoy!

 

*TIP: If you are pressed for time you can prepare the roast pumpkin and pie pastry the night before!

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