Pumpkin Pie

I made pumpkin pie! I’ve been wanting to make a proper Hallowe’en recipe for ages, and trawled the internet for ages to find the perfect recipe; I used this one as I’m not quite confident enough to try an original one yet, I’ve never tried making wholemeal pastry before so I was really quite nervous, but this one was really nice – it’s a little more like flapjack than actual pastry, but it was so yummy and the perfect flavour for this kind of weather. The recipe: http://allrecipes.co.uk/recipe/14987/vegan-pumpkin-pie.aspx worked incredibly well and tasted amazing – lovely, spicy and wholesome because of the nutty wholemeal base. It made the house smell wonderfully inviting as well, which is always a bonus :)

I’ve had another horrendously busy day today, but I have about 2 hours between lectures when I choose to go home, and baking was a really lovely way of relaxing during my afternoon rather than working away – it reminded me how much I love taking time out of my day to just chill out and make something that all my friends will really appreciate! I’ve joined the Baking Society at university as well, so I’ll be able to meet people who feel the same on Saturday, and make some awesome bread sticks, so look forward to them :)

Pumpkin Pie


For the pastry

80g of pecan halves

60g of porridge oats (use the old-fashioned ones rather than instant ones)

70g of wholemeal flour

Half a teaspoon of ground cinnamon

A pinch of salt

4 tablespoons of vegetable oil

3 tablespoons of pure maple syrup

For the filling

250ml of soya milk

4 tablespoons of arrowroot powder

425g of pumpkin puree (I bought it from Amazon, they didn’t have it at Sainsburys)

125ml pure maple syrup

One tablespoon of grated fresh ginger

One and a half teaspoons of ground cinnamon

Half a teaspoon of salt

Quarter of a teaspoon of freshly grated nutmeg

A pinch of ground cloves


  1. Preheat the oven to 190 degrees Celsius. Lightly oil or grease a 24cm tart tin.
  2. Spread the nuts over a baking tin. Toast for 7 to 10 minutes, and set aside 16 pecan halves for garnish.
  3. Grind the pecans in a food processor until coarse, then combine them with the oats, flour, half a teaspoon of cinnamon and a pinch of salt in a mixing bowl. In a separate bowl, whisk together the oil and  maple syrup, and mix into the dry ingredients to form a soft dough. Press mixture into prepared tart tin, do not be paranoid that it won’t roll out like normal pastry, treat it as a sort of flapjack. Bake for 10 minutes and set aside to cool.
  4. Whisk the soya milk and arrowroot until the arrowroot is completely dissolved and the mixture is smooth. Add pumpkin, maple syrup, ginger, cinnamon, teaspoon salt, nutmeg and cloves and whisk until thoroughly blended. Pour filling into baked base and smooth the top with a spatula.
  5. Bake for about 35 minutes or until the base is lightly browned and most of the filling is set. Don’t worry if the centre is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves onto the top of the pie.
  6. Cool to room temperature and then chill for 3 hours until ready to serve (very important step!)

Serves 8 to 10 people

Big slice :)

P.S. Competition’s still going, enter for a chance to win some awesome vegan goodies! Enter here: http://www.justgiving.com/emilycooksvegan


21 thoughts on “Pumpkin Pie

  1. What a beautiful pumpkin pie! Saw that you stopped by our blog and wanted to return the favor. How great that you have an entire section on baking Vegan! I have a Vegan friend who is always baking cookies and sweets for her friends as holiday gifts, and honestly, they’re always awful…maybe I’ll point her in your direction and see if she can try some of your ideas. Happy blogging!

  2. Pingback: Maple Glazed Tofu Kebabs | Emily Cooks Vegan

  3. It looks incredibly cute and tasty, I’ve been toying with the idea of making a pumpkin pie for a while now as I have never made one…food for thought! :)

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