Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling, though other types of squash are more commonly utilised. The pumpkin is a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. This recipe, however, is a delectable vegan spin on an American classic by Chef Jay McNamara, creator and author of The Kind Kitchen.

Jason McNamara (Jay Mac) is the creator of The Kind Kitchen, a vegan comfort food café in Woodstock, Cape Town and on the Constantia Uitsig wine estate. Jay trained at the Natural Epicurian School of Culinary Arts in Austin, Texas. Having mastered the art of turning mushrooms into chicken, carrots into lox, celeriac into fish and beetroot into burgers, Jay innovatively reimagines all your favourite dishes, from mac ‘n cheese, chicken wings, burritos, bao buns and maki rolls, to burgers and bunny chow.

You can follow chef Jay on social media at @chef_jay_mac and @the_kind_kitchen.co.za (Instagram), and @TheKindKitchenZA (Facebook). Follow the link to The Kind Kitchen’s website.

Vegan pumpkin pie

Makes 1 pie (serves 8–12)

 

Ingredients

Pastry case

• 1 cup (125 ml)
• 2 Tbsp cake flour, plus extra for dusting
• 1 Tbsp brown sugar or coconut sugar
• ½ tsp salt
• 4 Tbsp solid coconut oil
• 3–4 Tbsp iced water

Filling

• 400 g pumpkin or butternut, cubed
• ½ cup (125 ml) maple syrup
• ¼ cup (60 ml) brown sugar or coconut sugar
• 4 Tbsp coconut cream, see Notes
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 flax eggs

Candied pecan topping

• 1 cup (250 ml) roughly chopped pecans
• ½ cup (125 ml) white sugar
• ½ cup (125 ml) maple syrup
• Pinch of salt

Method

Pastry case

1. Place the flour, sugar and salt in a food processor and pulse to combine. Add the coconut oil (it must be solid, not melted) and pulse until the mixture resembles coarse crumbs.
2. Add 3 Tbsp iced water and pulse to combine. It should look like dough and, if you roll a piece in your hands, should easily form a ball. If it doesn’t, add the remaining Tbsp of water and pulse again.
3. Transfer the dough to a floured surface and shape it into a round. Using a rolling pin, roll out the dough from side to side until you have a circle that will fit a 24–26-cm pie dish. Carefully lift the dough into the dish, pressing it into the sides, and trim off any excess. Place the pastry case in the fridge for at least 2 hours to chill. If making ahead, cover with cling wrap and leave in the fridge overnight.

Filling

1. Place the pumpkin cubes on a baking tray and roast in a preheated oven at 220°C for 20–30 minutes, or until tender.
2. Transfer to a blender and blend to a purée. Add the maple syrup, sugar, coconut cream and spices and blend until smooth. Fold in the flax egg mixture and stir to combine.
3. Pour the pumpkin mixture into the chilled pastry case, spreading it evenly with the back of a spoon. Scatter over the pecan topping.
4. Place in a preheated oven at 180°C for 45 minutes, then turn off the heat and leave the pie for another 15 minutes, until the filling is set and the crust is golden brown. Cool on a wire rack for 1 hour before serving with chilled coconut cream (see Notes).

Candied pecan topping

Place the pecans, sugar, maple syrup and salt in a bowl and stir to combine.

 

*Notes:

• As you only need 4 Tbsp coconut cream for the pie, put the rest in the fridge overnight to solidify, then whip the cream to serve with the pie.