It’s Thanksgiving on Thursday! So it’s prime pumpkin pie time. Now that I’m pretty much half American it’s time to make my own. I never made one of these pre-vegan so I had to come up with a way to make the same eggy custard that the “normal” pumpkin pie has.
It was pretty much the worst day ever weather wise when I took these photos so it’s a really moody looking pumpkin pie!
I’m using my aquafaba sweet pastry from my cherry pie that I made back in the summer.
This recipe makes one 9 inch round and 2 inch deep pie. I use this dish from Le Creuset. The pie needs to cool completely before serving because of it’s custard like nature. Serve it cold with coconut whip or soya cream! It’s also yummy with a little bit of coconut sugar sprinkled on top.
For the pastry
- 8oz plain flour
- 4oz vegan butter
- 2oz aquafaba
- 1oz caster sugar
For the pumpkin pie filling
- 1 cup raw cashews, soaked for at least 8 hours
- 1 can pumpkin puree
- 3/4 cup coconut milk
- 3/4 cup water
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- 3/4 cup maple syrup
- 1/4 tsp salt
- 1 tsp arrowroot powder
- Start by making the pastry. Add the flour and butter to a bowl and either using your hands or the dough hook on a stand mixer, rub the butter into the flour until the mixture resembles a coarse sand. Stir in the sugar. Make a well in the centre of the mixture and add the aquafaba. Mix well with a wooden spoon or beat with the dough hook until the mixture comes together in a dough. Either continue beating with the dough hook for another 3-4 minutes until smooth or tip out onto a well floured work surface and knead until smooth – about 5 minutes.
- Wrap the pastry in clingfilm and place in the fridge for at least 1 hour, preferably 2.
- Preheat the oven to 350f. Whilst the pastry is chilling, make the pumpkin pie filling. Drain and rinse the cashews and add to a blender with the 3/4 cup coconut milk. Blend on high until smooth, scraping down the sides as necessary.
- Add the pumpkin puree, water, maple syrup, pumpkin pie spice, salt and arrowroot. Blend again until everything is well incorporated. Set aside.
- Remove the pastry from the fridge. Tip out onto a well floured work surface and using a floured rolling pin, roll it out into a 10-11 inch diameter circle. Using the rolling pin to help, carefully lay the pastry over the pie dish, letting the excess hang over the sides.
- Carefully press the pastry into the bottom of the dish. Prick the bottom of the pie dish all over with a fork – paying particular attention to the areas near the sides of the pie crust.
- Fold the pastry over the edges of the pie dish and cut away any excess pastry. Carefully press the pastry onto the sides of the dish – here you can add a fluted pattern to the edges if you like. Any excess pastry can be frozen or used as decoration!
- Line the pastry with a piece of parchment paper and fill it with baking beans – making sure to push them right to the edges to support the pastry. Bake the pie crust in the oven for 10 minutes, then rotate and bake for a further 5 minutes. Remove the parchment paper and baking beans then bake for an additional 5 minutes to crisp up the bottom.
- Remove the pie crust from the oven and pour in the pie filling, using a spatula to smooth it out.
- Bake the pie in the oven for 20 minutes, then rotate and bake for another 20 minutes. The top should have formed a crust and have a golden brown appearance. It will still have a bit of a jiggle to it but should not be completely liquid in the middle. If the middle seems too wet still, move the pie to the bottom shelf and lay a piece of parchment paper on the shelf above – this will stop the pie from catching too much and bake for additional 5-10 minutes.
- Remove the pie from the oven and leave to cool completely before placing in the fridge. The pie may crack as it cools – this is purely cosmetic and it tastes fine!
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One of the Le Creuset pans I received was a Madeleine pan. It’s the kind of baking pan I’ve always wanted to own but never really felt justified in buying. I mean, a pan that you only use for one thing? But now I have one!
I’m using orange extract here but feel free to sub it for fresh orange juice if you can’t find it although you may not get as an intense orange flavour.
This recipe makes approximately 24 madeleines.
- 1 cup plain flour
- 2/3 cups cane sugar
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 6 tbsp aquafaba (liquid drained from a can of chickpeas)
- 150ml/2/3 cup melted vegan butter
- 1/4 tsp orange extract
- 1/2 tsp orange zest
- 2-3 tbsp icing sugar
- Preheat the oven to 375f/190c.
- Melt the butter in a small pan and set aside to cool slightly.
- In a large bowl sift together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the aquafaba and sugar. Beat on low for a few minutes until mixed and slightly foamy.
- Slowly add the flour mixture whilst beating on medium until well mixed. Slowly drizzle in the melted butter. Add the zest and the orange extract.
- Beat until the mixture is smooth and shiny. It will resemble a thick batter.
- If your pan is not a non-stick pan, butter and flour the madeleine pan and carefully spoon a tablespoon of the mixture into the pan. Bake in the oven for 4 minutes, then rotate and bake for another 4-8 minutes until golden brown. The middle of the madeleine should spring back when touched.
- Remove from the oven, leave the pan to cool for 2 minutes. Carefully remove the madeleines from the pan. Cool the madeleines with the flat side on a wire wrack.
- Repeat the baking process with any leftover batter.
- Once cooled, dust the madeleines with a little icing sugar.
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Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. I’m a huge fan of maple syrup so I wanted to see if it would work in place of the icing sugar! It does!
I’ve dipped these in chocolate – the caramelised maple meringue and the dark chocolate reminds me a lot of Cadbury’s Crunchy Bars – minus the dairy.
For the maple meringues
- Chickpea brine drained from 1 can of chickpeas – approximately 1 cup of liquid
- 3/4 Grade B Maple Syrup
- 1 tsp vanilla bean paste
- 1/4 tsp cream of tartar
For the chocolate dipping
- 50g dark chocolate (70%)
- 1 tsp coconut oil
- Preheat the oven to 200f. Line two baking trays with parchment paper or silpat mats. First reduce the chickpea brine. Pour it into a saucepan and boil for 2-3 minutes until reduced 2/3 of a cup. Set aside to cool for at least ten minutes.
- Once the brine is cool, add it to the stand mixer and beat on high until foamy. Once soft peaks form, add the cream of tartar. Beat for 3 minutes.
- Start adding the maple syrup in 1/4 cup increments, pouring slowly and beating until fully incorporated. The meringue will form stiff peaks.
- Beat in the vanilla bean paste. Spoon the mixture into a piping bag and pipe the meringue into medium sized rounds.
- Repeat until there is no more space on the trays. Bake the meringues in the oven for 2 hours.
- Remove the trays from the oven and allow the meringues to cool for 20 minutes.
- Whilst the meringues are cooling, prepare the chocolate dip. In a heat proof bowl over a pan of boiling water, melt the chocolate and coconut oil, stirring to incorporate.
- Once the meringues are cooled, carefully peel them off the paper and dip half of each into the chocolate mixture.
- Store in an airtight container in the fridge.
I had some extra meringue mixture leftover so I mixed it up with some raw cacao powder and drizzled through some of the chocolate dip and froze it! Chocolate ice cream!
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Ever since the dawn of aquafaba I’ve been thinking of other ways to use it as an egg replacer. I’ve used it to make meringue and to give body to ice cream without using an ice cream maker.
Here I’m using it to make a simple sweet pastry (one used by my grandma) without the need to use any expensive exotic ingredients. Obviously, the pie is filled with cherries because there’s a damn fine crop of cherries popping up this year!
A tragedy befell us in the kitchen. My beloved Salter digital scales got water in them and died! So I’ve gone back to the old school with this recipe and measured them using my great-grandma’s weighted scales which are in ounces. I’ve done my best to convert to grams but be aware!
- 8oz/226g plain flour
- 4oz/113 fat (I used a half/half ratio of vegan butter to vegetable fat)
- 2oz/56g aquafaba (liquid drained from a can of chickpeas) + more for brushing
- 1oz/28g caster sugar
- 300g cherries, pitted
- 2 tbsp caster sugar
- 2 tsp vanilla extract
- Preheat the oven to 350f. Get a 7 inch pie dish ready.
- Start by making the pastry. In a large mixing bowl add the flour and fat. Using your hands rub the fat through the flour until the mixture resembles a coarse sand.
- Stir in the sugar. Make a well in the middle of the flour then add the aquafaba, using a wooden spoon to mix it all together.
- Lightly flour your kitchen surface, then plop the dough out of the bowl. Knead lightly for around 5 minutes until the pastry is smooth. Roll into a ball and place in a ziplock bag. Chill the pastry in the fridge for at least 1 hour.
- Whilst the pastry is chilling, start on the cherry filling. Pit the cherries – I find the easiest way is to use an empty wine bottle and a chopstick. Place 1 cherry in the opening of the wine bottle and use the sharp end of the chopstick to push out the pit.
- Once all the cherries are pitted add them to a saucepan with the 2 tablespoons of sugar and vanilla extract. Cook on a medium-low heat until the juices run out and the fruit is soft. Set aside to cool.
- Divide the pastry into two equal parts.Flour your surface and roll out one piece of pastry into an 8 inch circle and carefully lay it over the pie dish.
- Using your fingers press the pastry into the dish. Cut away the excess pastry. Scoop out the cherries using a slotted spoon, making sure not too take too much of the juice, into the pie casing.
- Roll out your second piece of dough and carefully lay it over the top of the pie. Using your thumb press all the way around the edge of the dish to seal the pastry. Cut away the excess pastry.Then using your finger, press the thumb sealed part inwards to make a little flute.
- If you want to, you can use your excess pastry to make a little decoration! Cut two slits in the top of the pie crust then brush it with a little aquafaba.
- Bake the pie in the oven for 25 minutes or until golden brown, rotating half way.
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