Pumpkin pie with double vanilla and cinmmon sweet pastry topped with pecans

18 Nov

We don’t celebrate thanksgiving here in Ireland which is only a few more weeks away but I spent the last four years over in the USA.  One thing I will miss this year  is the pumpkin pie, pumpkin roll , pumpkin cheese cake, pumpkin coffee, pumpkin bread  and so on 🙂 and all the other pumpkin spiced that flavour everything in America around this time of year.

warm pumpkin pie with some vegan ice cream (cream on the side) :) sprinkled with some cinnamon

Vegan Pumpkin pie with a cinnamon and double vanilla sweet pastry

200g flour
100g vegan butter
100g water
50g sugar
1 teaspoon cinnamon
2 tablespoon vanilla essence

Pumpkin filling
1 340g pack of silken tofu
1lb of pumpkin purée
3teaspoons cinnamon
2teaspoons nutmeg
1 teaspoons ginger
1/2 tsp mixed spiced or cloves
1 teaspoon salt
1 teaspoon Vanilla
60ml oil or melted vegan butter
100ml Dairy free milk
200g Light brown sugar
1teaspoon molasses(optional)

Pecans (optional)


making the sweet pastry
Rub flour and butter to getting until you have a bread crumb texture . Add cinnamon
Add water little by little until it forms a solid ball you may need more water you may use less depend in the flour. Knead the dough for a one minute and wrap and place in fridge for 30 minutes before using

Step 2
Place all ingredients in a blender or food processor and blend until smooth. Taste and add more of the spices you like or leave as is.

Step 3
Preheat oven
Roll out your pastry and put in a pie dish or disposable foil deep dish (see pic)Pour in filling and add some pecan to top If you wish bake for 45-60 min or almost set till a little wiggly in the centre cool and refrigerate   For 24 hours cut and gently heat and serve with some soya wipe and or vegan ice-cream sprinkle with cinnamon yum

Were to fine pumpkin purée ?
The quay co-op hast it. If you live In Cork. You can also try other health food shops or food emporium’s
If you have an American or Canadian friend visiting you soon ask them to bring some.
Buy online
Or make you’re own
U can used any pumpkin : butternut squash and even sweet potato.

Just half and remover seeds for the pumpkin r squash
Oil and turn skin side up  bake till soft remover skin. and blend till a smooth paste as uses a normal in recipe

The same with the sweet potatoes half oil and back skin side up

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2 Responses to “Pumpkin pie with double vanilla and cinmmon sweet pastry topped with pecans”

  1. The New Loaf December 4, 2013 at 1:17 am #

    This looks super good. I really like using tofu in my pies for filling too.

    • Dee December 4, 2013 at 9:15 am #

      Thanks is was really nice to have a pie that was healthy and high in protein too;) – Eoin

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