It's that time of year again - pumpkins are everywhere! If you haven't picked your own pumpkin yet, there is still time! We have been looking around for a yummy vegan version of the classic Pumpkin Pie, and stumbled across this delicious recipe from Salvia LiMone.
Salvai, a former fashion designer, is now professional food photographer and stylist. Her work as been featured in Marie Claire Maison, Table Magazine and Nikon among the others. Visit her website for more inspiration and photography. Warning: you will come away hungry!
Makes 1 pie, 20 cm diameter circa. Baking time 30 minutes Preparation time 40-50 minutes
For the crust:
2 cups white spelt flour 1/2 cup almond 4 Tbsp sugar 1 Tbsp flaxseed 1 tsp cardamom fine powder 1 tsp chinnamon 1/2 tsp salt 1/4 tsp baking powder - 4+4 tbsp nut milk, chilled 3 Tbsp extra virgin olive oil
some spoons of extra ice cold water if needed
For the filling:
1+ 1/2 cups pumpkin puree ( I’ve baked a small pumpkin) 120 ml plain yogurt (equals an individual pod) 100 gr soft cooked chestnuts 1 Tbsp coconut oil 1 tsp cinnamon 1 tsp vanilla essence 1/2 tsp cardamom fine powder 1/4 tsp cloves 1/4 tsp nutmeg 10 mejool dates, pitted 2 organic oranges, the juice + some of the rid pinch of salt a sprinkle of cloves
Raw sugar and little oil to brush
Turn on the oven at 200°C for the pumpkin.
Wash and cut your pumpkin in 2 halves. Turn them down on a tray and pour half glass of water on the trail. Let them cook until the skin is brown and they are soft.
In a large bowl shift your flour. Mix in the salt and the sugar. In a central hole pour the oil and with a fork start to mix until you have coarse consistency.
Add 4 spoons of the chilled milk with the salt. With the fork start mixing until you have crumbs.
Add the other 4 spoons one by one mixing with your hands now. As you fold the ingredients together a rough dough will form from crumbles. Add just enough milk to have the crumbles stick together and press them in a relatively smooth ball. In case the liquid is not enough add 1 by 1 more spoons of chilled water, until the crumbles stick togheter and you don’t have large cracks on the dough when you try to form the ball. Be careful the liquid should be JUST enough to hold the crumbles together or your pie crust will be soggy and dull.
When the dough is ready press it together until smooth ball is formed , then place it covered in a bowl. Leave to rest for 20 minutes in the fridge.
Menawhile in a food processor add the pumpkin flesh ( no seeds) + all the filling ingredients, starting from the liquids first. Pulse until perfectly smooth -
Turn on the oven at 200°C. Oil a oven pie dish. Approximate size 20 cm diameter.
On a clean and floured surface roll down your pastry 1/2 cm thick. Lay the bottom pastry in your oven dish, cut out the extras leavng aboundant pastry all around the oven dish. Push the pastry to the edges and and fill with the puree almost up to the top. Cut the pastry leftovers to make long treads and then arrange them in 2 plaits. Place the plaits across the edges of the pie. You can make autumnal leaves too if you wish to. Brush the apstry with 1 spoon of oil mixed with 1 spoon of milk and some ganulated sugar.
Place in the oven on the lower rack and cook for 30 min* or until the crust is golden and the filling is solid.
*(if you use a ceramic/glass dish can take longer for the bottom pastry to cook)