Dairy-free pumpkin pie
To celebrate the upcoming US release of Dairy-Free Delicious AND Thanksgiving, here’s an exclusive recipe from the book for dairy-free pumpkin pie…
Dairy avoiders shouldn’t have to miss out on Thanksgiving classics like pumpkin pie. I’ve included the metric and imperial measurements for this one, so you can enjoy the pie on both sides of the pond. UK readers – you’ll find Libby’s Pumpkin Puree in Waitrose, from Ocado or Amazon.
Happy Thanksgiving or, if you’re a British reader, Happy I Just Fancied Some Pie Day.
Dairy-Free pumpkin pie
Even the most seasoned pie-eater won’t be able to tell this pumpkin pie, with its flaky crust and creamy filling scented with cinnamon and nutmeg, is made with oat cream. Serve it at your Thanksgiving table and all the dairy-dodgers will be doubly thankful…
For the pie crust
1 1/2 cups all-purpose flour, plus extra for dusting
1/4 cup vegetable shortening, removed from the fridge 10 mins before using, diced
1/4 cup baking margarine (NOT the spreadable kind), diced
1 tbsp sugar
1 medium egg yolk
Good pinch of salt
For the filling
1 x 15-ounce can pumpkin puree
1/2 cup + 2 tbsp superfine sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
2 large eggs
Scant 1 cup oat cream
Sift the flour into a mixing bowl (lift the sieve/strainer high above the bowl to get more air into your mixture), then add the diced vegetable shortening and baking margarine. Start by using two dinner knives to work the shortening into the flour until it is the texture of coarse bread crumbs – then take over with your hands, working quickly and lightly with your fingertips. Work in the sugar, salt and egg yolk.
Add the iced water, a tsp at a time and stir with the knife to work into the dough. Only continue to add it until the mixture is just moist enough to bring together with your hands into a dough. Gather it into a ball, wrap in plastic wrap and chill in the fridge for 30 mins before using.
Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
Lightly flour your work surface then roll out the chilled dough into a 3mm-thick/1/8-inch-thick circle. Line a 23cm/9-inch round pie dish with the dough, crimping the edges with your fingertips and leaving a slight overhang. Trim any excess dough and prick the bottom lightly all over with a fork.
Cut out a circle of baking parchment to fit inside the pie. Weigh down with baking beans/pie weights then blind bake for 10 minutes.
Remove the baking beans/pie weights and parchment and bake the pie crust for another 5 minutes. Remove from the oven.
Whisk together the pumpkin puree, spices and sugar in a large bowl. Whisk together the eggs and oat cream in a separate jug then pour onto the pumpkin mixture and whisk until smooth. Spoon this mixture into the pie crust.
Return to the oven and bake for 10 minutes. Reduce the heat to 180°C/160°C/350°F/gas mark 4 and bake for another 30 minutes until the crust is golden and the filling is just set.
Leave to cool completely in the tin. Serve with coconut whipped-cream.
Pumpkin pie photo by Laura Edwards.
- FOR THE PIE CRUST
- 220g plain flour - sifted
- 55g vegetable shortening (removed from the fridge 10 minutes before using
- 55g block baking margarine - diced
- 1 tbsp sugar
- Good pinch of salt
- 1 medium egg yolk
- Iced water
- FOR THE FILLING
- 1 x 425g can pumpkin puree
- 125g golden caster sugar
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 medium eggs
- 200ml oat cream