2teaspoonspumpkin pie spice(see recipe notes for alternative)
For the Salted Caramel Sauce
100g / ½cupcoconut sugar or dark brown sugar
2tablespoonstahini, or any other nut or seed butter
2tablespoonscoconut oil or vegan butter(solid measurement)
Approx 1handfulChopped Walnuts or Pecans(optional)
For the pastry case
Add the flour, vegan butter or coconut oil and salt to a food processor and process until well combined. You might need to scrape down the edges with a spatula once. Do not over mix, you want it just combined.
Gradually add the water 1 tablespoon at a time while pulsing the food processor. Once it starts balling up turn it off and feel the dough. If it is nice and soft and squeezes together easily then there is enough water. If it feels a little dry and crumbly then add a little drop more water and pulse again.No food processor? Add the flour, salt and vegan butter or coconut oil to a chilled bowl. Rub the fat into the flour as quickly as you can with your finger tips or a pastry cutter. Once it looks bread crumby gradually add the water, stirring with a knife until a dough starts to form and you can gently bring it together in your hands.
On a lightly floured surface, roll the pastry out into a roughly 12 inch circle. Check it by holding your pie dish over and making sure you have a good overlap so it will reach up the sides of the dish. Line the pie dish carefully, cut off any excess with a sharp knife and crimp the edges. Place the pastry lined tin in the fridge and let it rest for 30 minutes while you preheat the oven to 400 °F (200 °C).
Remove the pie dish from the fridge and line the pastry with some baking parchment. I like to cut a square then screw it up tightly into a ball in my hands like it's going in the trash. Then open it back out again. It helps the paper sit in the pastry case more easily. Fill with a layer of baking beans, regular dried beans or dried rice. Place in the oven and bake for 15 mins. Lift out the baking parchment and beans/rice and bake again for another 5 minutes. Remove from the oven and set aside.
Turn the oven down to 350°F (175 °C)
For the filling
Add all of the filling ingredients to a blender. Blend until very smooth then pour into the pastry case. Place in the oven and bake for 55 to 60 minutes. When it is ready it will visibly 'look' set around the edges but should have a visible wobble in the centre.
Remove from the oven and place on a cooling rack and allow to cool completely at room temperature. Once it is at room temperature refrigerate for at least 3 hours before serving.
For the caramel sauce
Add the sugar and the water to a pan.
Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! Just swirl the pan a bit. It will take about 4 minutes.
Remove from the heat and add the tahini, salt and coconut oil/vegan butter. Put back over a very low heat and whisk until it is all well combined. It is normal to see a few little light flecks through it. If it's too thick add a little more water or non-dairy milk. If it looks thin don't worry because it thicken up as it cools. You can make it in advance and warm up gently again before serving.
Decorate the pie with the optional nuts and the caramel sauce and serve at room temperature or cold. Or you can serve the pie plain and have a bowl of nuts and jug of warm caramel sauce on the table so guests can help themselves.
No pumpkin spice? Use this instead:
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground or freshly grated nutmeg
⅛ teaspoon ground cloves
Like boozy desserts? Add a couple of tablespoons of dark rum or brandy to the caramel! Success Tips
Be sure to keep the pastry cold and don't handle it too much. Overhandling makes pastry tough and keeping it cold improves the texture.
You must use full-fat canned coconut milk. Light coconut milk, coconut milk in a carton or any other kind of milk won't work.
Don't overbake. Slightly under is better. When you think it's done, give it a little wobble. The center of the pie should have some give and jiggle a bit.
Cool slowly to avoid cracking.
Canned pumpkin bakes better and is best in this vegan pumpkin pie recipe. If using homemade pumpkin puree the bake time may be longer and the filling softer.
Don't use pumpkin pie filling.
Be sure to blind bake the crust to avoid a soggy bottom.
Storage, making ahead and freezingPastry - You can easily make the pastry ahead of time. Store it wrapped very well for 2 or 3 days in the refrigerator or freeze it for up to 3 months then defrost overnight in the refrigerator before using it. You can even make the pie crust as per the recipe, blind-bake it then freeze it as long as your pie dish is freezer safe and you are really careful it doesn't get broken while in the freezer.Caramel - Can be made ahead and stored in a jar in the fridge for up to a week. It thickens when chilled but once warmed up it will loosen again. Warm really gently in a pan on the stovetop or in the microwave. If it needs thinning add a drop of water, plant-based milk, dark rum or brandy and stir it in well.Freezing the pie - If you intend on freezing the pie it is best to use a disposable foil pie dish. Bake the pie and allow it to cool completely. Wrap the whole pie (including the pan in clingwrap then wrap again in aluminum foil or place in a large freezer bag and seal. Freeze the pie for up to 3 months. The day before you need it, remove from the freezer, leaving it in it's wrapping and defrost overnight in the refrigerator.