SPICED PUMPKIN PIE

Serves 6-8

INGREDIENTS:

For the pastry: 250g plain flour; pinch of salt; pinch of sugar; 115g vegan butter, chopped into small pieces, plus extra for greasing; 60ml plant milk (I like oat milk) For the filling: 480g pumpkin purée; 120g ground almonds; 100g brown or coconut sugar; 100ml plant milk; 60g vegan butter; 60g plain flour; 2cm piece of ginger root, peeled and grated; 1tsp ground cinnamon; 1 teaspoon ground cardamom; ½tsp ground cloves; ½tsp baking powder To serve: 280ml whippable plant cream; 1 tbs maple syrup; 1 vanilla pod (bean), split and the seeds scraped out, or 1tsp vanilla paste or extract

METHOD:

1. Preheat the oven to 180°C/gas 4). Grease a pie tin (with a removable base) with some butter. 2. For the pastry: Put the dry ingredients in a bowl and use your hands to rub in the chopped butter. Add the milk little by little and mix well to form a dough.

Roll into a disc that’s large enough to go up the sides of the pie tin and use your index fingers and thumbs to press into the base and sides. Trim off excess dough and save it to make a criss cross pattern on top of the pie.

Prick the base of the pastry with a fork and pre-cook in the oven for 10 minutes. 3. Meanwhile, blitz all the filling ingredients in a food processor or until well combined. When the pie case is ready, remove from the oven and add the filling, smoothing it flat with a palette knife. Bake for 45 minutes. 4. Whip the cream with the maple syrup and vanilla. Chill in the fridge until ready to serve. When ready, remove the pie from the oven and cool completely before serving with the whipped cream.