Vegan pumpkin pie recipe | delicious. magazine

Name: Vegan pumpkin pie recipe | delicious. magazine
Ingredients: 450g pumpkin, peeled, seeded and cubed; 100g light muscovado sugar; 1 tbsp vegetable oil; 150g creamed (block) coconut (we used Bart Creamed Coconut Sachets, 4 individual 50g sachets, from Waitrose and bartspices.com); 1 vanilla pod, split lengthways; For the pastry; 300g plain flour, plus extra for dusting; 150g vegan margarine (such as dairy-free Pure Sunflower, available from major supermarkets), chilled; 35g icing sugar, sifted; A little soya milk, to bind; For the topping; 55g vegan margarine, chilled; 125g plain flour; 90g demerara sugar

www.deliciousmagazine.co.uk

Dive into this creamy vegan pumpkin pie. This plant-based version of the Thanksgiving classic goes perfectly with whipped coconut cream.

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Ingredients

450g pumpkin, peeled, seeded and cubed
100g light muscovado sugar
1 tbsp vegetable oil
150g creamed (block) coconut (we used Bart Creamed Coconut Sachets, 4 individual 50g sachets, from Waitrose and bartspices.com)
1 vanilla pod, split lengthways
For the pastry
300g plain flour, plus extra for dusting
150g vegan margarine (such as dairy-free Pure Sunflower, available from major supermarkets), chilled
35g icing sugar, sifted
A little soya milk, to bind
For the topping
55g vegan margarine, chilled
125g plain flour
90g demerara sugar