Pumpkins (including squash) are incredibly versatile for cooking yet many get wasted because of Halloween. They can be used for savoury dishes (soup, bread, curry, roast vegetables, risotto etc), as well as sweet dishes, including cake and sweet pumpkin pie. There’s lots of different varieties as well, not just the large ‘orange’ ones that most supermarkets sell – independent shops will often have a better selection of unusual pumpkins. Or you could try growing them.
Whether you’re observing Halloween or not, with or without a pumpkin face, here’s one of my favourite sweet pumpkin pie recipes, borrowed from my mum and I don’t know where she got it from. Some people have said it reminds them of ‘egg custard’ tarts so if that is/was your thing, you may like this! Enjoy!
Sweet pumpkin pie (vegan)
- about 6 oz (200g) pastry
- about 12 oz (c.360g) pumpkin cubes
- about 6oz (180g) plain vegan yogurt (or tofu – firm)
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 2 oz (60g) sugar
- Cook the pumpkin flesh cubes until soft in a tiny bit of water, for about 30mins. Mash or puree them till soft.
- Mix all the other ingredients together, except the pumpkin. Then add the pumpkin. Stir A LOT or use a blender/whizzer.
- Roll out pastry to fit the base of a round flan tin. Place the pastry in the tin and trim off any excess pastry. (You can use this to make mini tarts with some filling.) Option to bake the pastry for 5 mins first. This makes it less likely to be soggy.
- Put the pumpkin mixture into the pastry flan, and then bake at 200 Celsius, or 400F or Gas Mark 6 for about 45mins, until it is set.
- Remove from oven and let it cool slightly in the tin before you remove from tin and let it cool a bit more. The pie can be eaten hot or cold.
NB, this pie can be a bit runny if you just use the yogurt. If you use the tofu instead it’s firmer.
