Vegan Pumpkin and Meringue Pie

Ingredients

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• Pastry:
• All Purpose Flour Plain Flour 150g 1 & 1/4 cups
• Sea Salt Sea Salt 1/4 tsp 1/4 tsp
• Vegan Butter Vegan Butter 115g 1/2 cup
• Water Water 3 tbsp 3 tbsp
• Cognac Cognac 1 tbsp 1 tbsp
• Filling:
• Pumpkin Puree Pumpkin Puree 425g 1 & 3/4 cups
• Coconut Milk Coconut Milk 180ml 3/4 cup
• Light Brown Sugar Light Brown Sugar 100g 1/2 cup
• Cornstarch Cornflour 4 tbsp 4 tbsp
• Maple Syrup Maple Syrup 160g 1/2 cup
• Vanilla Powder Vanilla Powder 1/4 tsp 1/4 tsp
• Ground Cinnamon Ground Cinnamon 2 tsp 2 tsp
• Ground Ginger Ground Ginger 1/2 tsp 1/2 tsp
• Ground Nutmeg Ground Nutmeg 1/2 tsp 1/2 tsp
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Cognac Cognac 3 tbsp 3 tbsp
• Frosted Walnuts & Meringue:
• Walnuts Walnuts 125g 1 cup
• Pepitas Pepitas 30g 1/4 cup
• Aquafaba Aquafaba 125ml 1/2 cup
• White Sugar White Sugar 100g 1/2 cup
• Ground Cinnamon Ground Cinnamon 1/2 tsp 1/2 tsp
• Table Salt Table Salt 1/4 tsp 1/4 tsp

Instructions

1. 1.If using a premade pie crust, or storebought shortcrust, skip this step. To make the pastry, cut the cold butter into the flour with a pastry blender, fork or food processor. You can also use your hands to rub the butter in and break it up. When the butter has formed small pea-sized crumbs, slowly pour the the ice-cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible). Form a ball, wrap in cling film and let it rest in the fridge for at least 2 hours.
2. 2.Preheat the oven to 175C. Roll out the pastry on a lightly floured surface and use it to line a 9-inch loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins.
3. 3.Make the filling by blending the pumpkin, coconut milk, brown sugar, cornstarch (cornflour), syrup, vanilla, spices, salt and rum into a smooth, thick paste. Remove the weights from the pie shell, and pour in the filling. Use a spatula to smooth out the pumpkin filling. Bake for 55-60 minutes, until the filling has set. Be sure to check after 40 minutes of baking and cover the crust edges with foil if they are getting dark.
4. 4.Let the pie come to room temperature before letting it chill in the fridge. Letting it cool before refrigerating ensures the filling does not crack or weep. Chill it for 4 hours to overnight.
5. 5.About 1 hour before serving, pour the walnuts and pepitas in a bowl and preheat the oven to 200C. In a separate bowl, whisk up the aquafaba and add in the sugar, a spoonful at a time, until stiff peaks form. Place about 1 cup of the meringue into the bowl with the nuts, along with the cinnamon and salt. Mix this up so the nuts are coated then bake for 10-15 minutes, stirring halfway through. Let the nuts cool.
6. 6.Serve the pie with the nuts on top, with dollops of the leftover aquafaba meringue.
7. 7.*Optional - Cut out leaves from your remaining pastry dough and bake at 180C for 15 minutes until golden. Brush with 1 tbsp of soy milk mixed with a drop of agave to give them a golden sheen

Nutritional Information

• Calories:
  441
• Fat:
  28g
• Sodium:
  234mg
• Carbs:
  44g
• Sugar:
  43g
• Protein:
  6g