Ingredients
Method
Make the pastry
- Pre-heat the oven to 180ºC/350ºF. Grab a pie tin - line with non-stick baking paper if it's make from glass
- Mix the flaxseed and water together to make a flax egg and leave for 5 minutes to thicken.
- Mix the ground oats, nuts and salt together in a large bowl. Pour in the flax egg and 3 tablespoons of the water. Mix together well, first with a spoon then with your hands to form a soft dough. If it is too dry, carefully add more water. Transfer the pastry to a silicon mat or apiece of non-stick baking paper and carefully roll out a circle big enough to line the pie tin.
- Hold the mat or paper upside down over the tin and carefully peel off the pastry to fit. Press into the bottom and trim the edge. Pre-bake in the oven for 7 minutes.
Make the filling
- Whilst the pastry is baking, place the pumpkin purée in a food processor with the rest of the ingredients and blend until smooth. Check the flavour and add more spices or sweetness as desired.
Construct and cook
- Once the pastry is ready, remove from the oven, carefully pour in the filling and return the tin to the oven to bake for 40 minutes.
- Remove from the oven and leave to cool fully and then chill, for at least 3 hours or ideally overnight. The filling will then fully set.
To serve
- Cut into portions and serve with dairy-free yoghurt or cream (my favourite was Nush almond yoghurt – the tartness complemented the pie filling)
Notes
*Pumpkin purée
You can buy tins of pumpkin purée but they’re not so common in the UK and I like to make my own anyway! Roasting a squash or pumpkin is the tastiest and easiest way, alternatively you can steam it, but it retains a higher water content.
Prepare in advance of making the pumpkin pie, maybe the day before when you have something else in the oven. Cut the pumpkin or squash into chunks – no need to peel. Place in a baking tin, spray a little olive oil over the top if desired and roast until soft and lightly caramelised in places. Don’t leave it to get too brown. Remove from the oven and leave to cool, then carefully peel off the skin. Weigh out 800g and blend in a food processor – you may need to add a couple of tablespoons of dairy-free milk to get a good purée. It needs to be thick and soft – not runny. It takes less time than it sounds – honest!