Name: Spiced Pumpkin Pie
Yield: Serves 6–8
Ingredients: 280 ml (10 fl oz/1¼ cups) whippable plant cream; 115 g (4 oz) vegan butter, chopped into small pieces, plus extra for greasing; 60 g (2 oz) vegan butter; 1 teaspoon ground cardamom; ½ teaspoon ground cloves; 120 g (4 oz/1¼ cups) ground almonds (almond meal); pinch of salt; ½ teaspoon baking powder; 1 teaspoon ground cinnamon; 2 cm (¾ in) piece of ginger root, peeled and grated; 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; 1 tablespoon maple syrup; 100 ml (3½ fl oz/scant ½ cup) plant milk; 60 ml (2 fl oz/¼ cup) plant milk (I like oat milk); 480 g (1 lb 1 oz) pumpkin purée (see Cook’s Tips); 100 g (3½ oz/½ cup) brown or coconut sugar; 250 g (9 oz/2 cups) plain (all-purpose) flour; pinch of sugar; 60 g (2 oz/½ cup) plain (all-purpose) flour

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I couldn’t leave the pumpkin pie out, could I? This lovely pie includes a pinch of spice and has lots of creamy texture. It goes well with ice cream or some whipped cream! It’s a must in my humble opinion.