Ref: 492
Heading: Puddings
Cuisine: American
Food Type: Vegan
No of Portions: 8
Change no of portions required to :
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Ingredients & Prep
200 g
plain flour
90 g
vegan butter or cold coconut oil chopped
100 ml
aquafaba cold (chickpea can water)
20 g
icing sugar
1 pinch
salt
Filling
550 g
pumpkin puree tinned
80 ml
almond milk unsweetened
60 ml
maple syrup
55 g
brown sugar
15 g
arrowroot powder
15 g
coconut oil melted
1/4 tsp
nutmeg ground
1/4 tsp
cinnamon ground
1/4 tsp
ginger ground
1 pinch
clove ground
2 pinch
salt
Method
Step 1
Pre-heat oven to 170'c.
Step 2
In a bowl place flour & vegan butter/cold coconut oil, salt & icing sugar, rub together with your finger tips until you have a breadcrumb consistency, then add aquafaba half to start then keep adding until you combine into a pastry, make a ball wrap in cling film squash into a disc 2 cm thick & put in the fridge for an hour.
Step 3
On a floured worktop roll out pastry to 2mm thick (£1 coin), for a 6 portion quantity use an 18 cm round loose bottom tart/flan tin greased with butter, line the tin with the pastry, cut off excess from around the edge.
Step 4
Place a piece of very heavily scrunched up piece of greaseproof paper in & up the sides then fill with dry rice into the tin & push the rice up around the sides to the top to hold while blind baking, place in the oven for 10 mins, remove rice & paper & cook for another 5 mins then allow to cool.
Step 5
Now make the filling by adding the ingredients into a food processor or a blender, once all combined pour filling into the pie case & bake for 60 mins or until light golden brown with a slight wobble in the middle.
Step 6
Allow to cool then place in the fridge to chill.
Suggestion & Tips
Nice with whipped coconut cream.