Vegan pumpkin pie recipe | Good Food
Make this easy vegan version of a classic Thanksgiving dessert. Filled with sweet pumpkin and warming spice, our indulgent pumpkin pie is great for sharing
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Ingredients
- 2 pumpkins or squash (about 575g cooked weight flesh), peeled, deseeded and cut into chunks (to give 1.2kg prepared weight)
- flavourless vegetable oil or sunflower oil, for tossing
- plain flour for dusting
- 350g sweet vegan shortcrust pastry
- 100ml maple syrup
- 200g light brown soft sugar
- 1tsp salt
- 1tsp fresh nutmeg grated
- 3tsp cinnamon
- 4tbsp cornflour
- 60ml oat almond or soya milk
- 1tbsp icing sugar for dusting
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