Classic Pumpkin Pie with Coconut Whip

Classic Pumpkin Pie with Coconut Whip
Prep Time 25 mins
Cook Time 55 mins
Total Time 1 hr 20 mins
Cuisine:
Courses:
Difficulty: Beginner
Description

This silky pumpkin pie delivers all the nostalgia of a traditional Thanksgiving dessert, with none of the dairy or eggs. The filling is gently spiced and rich with autumn flavours, nestled in a flaky vegan pastry crust.

Once baked and cooled, it's best served with a dollop of lightly sweetened coconut whip and a sprinkle of cinnamon. It’s a showstopper that feels both comforting and celebratory, and it’s just as delicious the next day (if there’s any left).

Ingredients
    For the Filling:
  • 400 g pumpkin purée
  • 200 ml full-fat coconut milk ((shaken well))
  • 2 tbsp cornflour
  • 4 tbsp maple syrup
  • 3 tbsp soft brown sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves or allspice ((optional))
  • 0.25 tsp salt
  • 1 tsp vanilla extract
    • For the Crust:
  • 200 g plain flour
  • butter
  • iced water
  • salt
  • coconut cream, chilled overnight
  • maple syrup or icing sugar (to sweeten)
  • ground cinnamon (optional, to serve)
Instructions
  1. 1
    In a mixing bowl, combine the flour and salt. Add cold vegan butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add iced water, 1 tbsp at a time, until the dough just comes together. Form into a disc, wrap, and chill for 20–30 minutes.
  2. 2
    Preheat the oven to 180°C (fan 160°C). Roll out the dough and press into a small pie tin (12–15 cm for 2 servings, 18–20 cm for 4 servings). Trim and crimp the edges. Prick the base and blind bake with parchment and baking weights for 15 minutes. Remove weights and bake for 5 minutes more.
  3. 3
    In a bowl, whisk together pumpkin purée, coconut milk, cornflour, maple syrup, sugar, spices, salt, and vanilla until smooth.
  4. 4
    Pour the filling into the pre-baked crust. Bake for 30–35 minutes (2 servings) or 40–45 minutes (4 servings), or until just set. The centre should jiggle slightly but not be wet.
  5. 5
    Let the pie cool completely at room temperature, then refrigerate for at least 3 hours or overnight to set fully.
  6. 6
    Scoop out the solid part from a chilled can of coconut milk. Whip with a spoonful of maple syrup or icing sugar until fluffy.
  7. 7
    Serve slices of pie with a dollop of coconut whip and a light dusting of cinnamon.
Read it online: https://grub-club.co.uk/recipe/classic-pumpkin-pie-with-coconut-whip/