This is my famous pumpkin pie recipe! I used the same recipe as in my book just changed it slightly. Because we don’t always have everything, we get food donation, we kind of just use whats there. So what i did is i made pastry first while turning the oven on, i followed my own SIMPLE PASTRY RECIPE (x4) and then let the pastry sit in the fridge for about half an hour.
Simple Pastry recipe:
This is the easiest pastry recipe for any pie- crust, you can use this recipe for pies as well as cakes, even though I like to use sweeter usually nuts & dates based pie crusts for cakes (like the vegan cheese & chocolate cake I make) For a basic pie crust this is it:
1¼ cups flour (any kind, I prefer using soft and not hard flour)
¼ tsp salt
¼ cup vegan margarine
3 tbsp water
Mix all ingredients together in a large bowl, starting with the flour and salt, then add the butter and water, mix together until a dough forms, knead for 3 minutes, if it’s real crumbly you might need a little bit more water, then wrap the dough in foil or plastic and leave in the fridge for about half an hour, when the dough is ready, roll into pie crust.
Here are the ingredients i used for the pie:
2 pumpkins or squash deseeded and chopped
1 tsp turmeric
1 tsp teaspoon paprika
1 tsp cinnamon
2 carrots, sliced
pastry (DIY is the best) see simple pastry recipe
150 ml soymilk
1 tbsp oil
2 tbsp dijon mustard
Pre-heat the oven (180 degrees) Cut up pumpkin and carrots (only 1/4 carrots the rest pumpkin) and put some cinnamon on top, with a bit of oil and some paprika too. Bake that in the oven for about 1 hour…… when that is finished mash up the pumpkin and the carrot and then get the pastry out of the fridge, roll it out and put it in a big baking tin, with the edges up, so covering the whole baking tray and so that the filling goes in and sits in and then put some more pastry on top to close the pie….
BUT and this is the magic secret, create the sauce/topping that goes on top before closing the pie, see ingredients!
Method for the sauce: Heat the soymilk until almost boiling, than add the oil, mixing well with a whisk. While whisking, gradually add the mustard. Spread the mixture on top of the pie. Roll out the pastry trimmings on a floured surface and cut into strips 1 cm wide. Weave them on top of the pie to create a lattice effect. You can also not worry about the strips, just put the pastry on top and use a knife to create the lattice effect, a lot easier. Then back in the oven for about 30/45 minutes and DONE…. ready to PLATE and SERVE.