How many times have you bought a pumpkin for Halloween for the sole purpose of scooping out the inside and chucking it away just so you could put a candle inside? I know I’ve done it too many times… But, no more! If you want to make the most of your humble pumpkin this year, this post is for you.
A word of warning, not all pumpkins are equal. Cooking-pumpkins should be smaller than your standard carving-pumpkin. Like any squash vegetable, the larger it gets, the more watery and tasteless it becomes. So go for ones labelled either specifically for cooking or a little smaller.
I don’t usually put a full recipe on my posts, but I think baking should be an exception, as accurate weights and measures make the difference! This recipe/post has 3 parts, the first is leading to a vegan pumpkin pie, the second, roasts the seeds for snacking and the third is carving the hollowed out pumpkin for decoration. However, they are all one and the same to some extent, so I’ll keep them together 🎃😁
Here’s everything you need:
For the pie pastry
- 275g plain flour
- 1/2 tsp salt
- 1/2 tsp light brown sugar
- 115g vegan butter spread
- 75ml vegan milk (oat milk)
For the filling
- 2 cooking pumpkins (enough to make 500ml pumpkin puree)
- 3 cloves
- 250ml coconut cream (1 carton)
- 100g light brown sugar
- 50g cornflour
- 3 tbsp maple syrup
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1 tsp ground almonds
Make sure your knives are super sharp, I sharpened mine just before I started.
Cut the top off your pumpkins.
Remove the seeds and discard any ‘stringy’ pulp.
Now cut with a sharp knife or scrap with a spoon as much pumpkin flesh from the inside as you can and place in a pan.
Boil the flesh, with 3 cloves, for at least 20 minutes before blending and allowing to cool slightly.
Meanwhile, make the pastry. Preheat the oven to 180C. Mix together the dry ingredients, flour, salt and sugar.
Weigh out the chilled butter and then mix into the flour with the back of a fork.
Once crumbly, add the milk and mix until just combined.
Roll out on to a tea towel which is well dusted with flour.
Grease and flour your dish and the transfer the pastry to the dish. Make a nice Crust and decorate with the back of a spoon.
Combine all the filling ingredients together and blend with a hand blender briefly to combine.
Pour the mixture into the pie. Decorate with pecans for some extra flavour.
Bake for 50 minutes. After which the centre mixture will still be wobbly and wet. Remove from the oven and cool before chilling for few hours. But I found it tastes much better after chilling overnight.
Serve on it’s own or with some vegan cream.
Now rinse and wash the seeds I plenty of water. Spread evenly onto a baking tray and drizzle with oil and salt. Bake for 15 minutes at 180 or until golden. Cool and serve.
Carve your hollowed pumpkins and place a tealight inside! I decided to try a two-faced pumpkin, and Pete went for one a lot more elaborate than mine!
Please let me know how you find this recipe!