Thanksgiving Recipe: Spiced Pumpkin Pie

Ingredients

• 250g (9 oz/2 cups) plain (all-purpose) flour
• Pinch of salt
• Pinch of sugar
• 115g (4 oz) vegan butter, chopped into small pieces, plus extra for greasing
• 60ml (2 fl oz/1⁄4 cup) plant milk (I like oat milk)
• 480g (1lb 1oz) pumpkin purée
• 120g (4 oz/11⁄4 cups) ground almonds (almond meal)
• 100g (31⁄2 oz/1⁄2 cup) brown or coconut sugar
• 100ml (31⁄2 fl oz/scant 1⁄2 cup) plant milk
• 60g (2 oz) vegan butter
• 60g (2 oz/1⁄2 cup) plain (all-purpose) flour
• 2cm (3⁄4 in) piece of ginger root, peeled and grated
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon baking powder
• 280 ml (10 fl oz/11⁄4 cups) whippable plant cream
• 1 tablespoon maple syrup
• 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract