Pumpkin Pie

Ingredients

For the Pastry:
  • 200g Plain flour
  • 200g Wholemeal flour
  • 200g Soya marge
  • 4 tsp Ground cinnamon
  • 4 tsp Ground ginger
For the Filling:
  • 350g Pumpkin flesh
  • 340g Silken tofu
  • 60g Granulated sugar
  • 50ml Maple syrup
  • 2 tsp Ground allspice
  • 2 tsp Ground ginger
  • 2 tsp Ground mixed spice

Method

  1. Pre heat the oven to 200 degrees and grease your chosen tart pan(s)
  2. Add 4 tsp each of ground ginger and cinnamon to the plain and wholemeal flours and blend well
  3. Cut and then rub the soya marge into the spiced flour until the mixture resembles fine bread crumbs
  4. Slowly add a little water to the flour mix and blend to make a soft but firm dough 
  5. Roll the dough out, (reserving some for decoration if liked) cut to the required size(s) and line the pan(s)
  6. Blend all the ingredients for the filling until smooth and carefully spoon into the prepared pastry cases
  7. Roll and cut any reserved dough into the required shapes and arrange on the filled pies
  8. Bake for around 30 minutes for large pies or 20 if making individual tartlets
  9. Serve warm (with vanilla ice cream alternative!) or allow to cool completely at room temperature and then refrigerate

Cooking Temperature: 200 degrees

Cooking Time: 20-30 Minutes

Serves: 28 mini pies or two large

Keeps For: 5 days

Tips and Comments

  • See Not-Dairy and Not-Eggs for details of soya marge, vanilla ice cream alternative and silken tofu.
  • The mini pies are great for Hallow e'en parties while the larger ones make for an unconventional alternative to Christmas pudding!
  • You can also use the filling recipe as a slightly different topping for a Not-Cheesecake; follow the Lemon and Ginger recipe, substitute the mixture for the lemon topping and pop the whole thing in the oven for 15 minutes when you're done!