GF and Vegan Pumpkin Pie
It's been a long time since I have posted a new recipe, I've been very busy studying! But don't worry, lots of exciting new recipes will be heading your way soon.
This pumpkin pie was a serious success. The crust was light and crisp and the filling was moist, sweet and delicately spiced. It's the perfect autumnal dessert.
Makes one pie, roughly 9 inches diameter
You will need:
For the crust
30g brown rice flour
25g cornmeal powder (you can put polenta in the food processor for this)
1 tsp baking powder
1/2 tsp xanthan gum
120g of cold white potato, mashed until smooth
80g vegan 'butter' such as Trex vegetable oil spread (it needs to be a solid fat for making pastry)
Add the flour, baking powder, xanthan gum and cornmeal powder into a large bowl. Using your fingers, rub the vegan butter into the flour mixture until it makes a breadcrumby consistency. Mix in the mashed potato using your hands, roll into a ball and chill wrapped in cling wrap for 30 minutes. Remove from fridge, knead a little and place in the fridge to cool uncovered on a plate for another 30 minutes.
Preheat your oven to 180C. Flour your bench top and rolling pin well and gently roll out the pastry out so it is flat but still quite thick. Don't worry about making it neat or the exact size of the tin, as you can press the pastry into the tart tin to make it fit perfectly and have a nice crust. Using your fingers, ensure the pastry fits the tin perfectly and form a crust by pulling the pastry up the sides of the tin with your fingers. Stab the pastry bottom a few times with a fork, then line the bottom with baking paper and pour in baking beans to bake the pastry blind for about 20 minutes.