Halloween is upon us, which means there's no better excuse to put on a horror and cosy up with a spicy slice of gluten free, vegan pumpkin pie? This simple yet delicious recipe has been magicked up by Rebecca at Glutarama just in time for All Hallows Eve - treats for everyone! 
Vegan and GF pumpkin pie
- 8 slices
Ingredients
Pie filling- 350 g pureed pumpkin
- 300 g block of tofu
- 115 g caster sugar
- 2 tbsp brandy
- 2 tsp cinnamon
- 2 tsp ginger
- 2 tsp nutmeg
- 2 tsp psyllium powder
- 200 g plain flour
- 50 g margarine
- 50 g lard/trex
- 50 g caster sugar
- 1 egg or flaxseed alternative
Method
To make the pastry...
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Measure the flour and both fats into a bowl. Using a pastry handle or your fingertips, rub the fat into the flour until you get breadcrumbs
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Stir in the sugar
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Add your egg or flaxseed egg alternative (1tbsp flaxseed with 100ml cold water)
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Bring the pastry crumbs together with a wooden spoon and tip onto a kitchen surface
- Knead the dough for a while!
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Wrap and cool in the fridge for at least 30mins before use
To make the filling...
- To roast your pumpkin, pre-heat the oven at 200°C.
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Cut a pumpkin into quarters and de-seed before placing in a roasting tray. Cover in foil and bake for at least 60 minutes.
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In a blender add your pumpkin puree, tofu and remaining ingredients, whizz until blended and no tofu lumps remain.
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Set to one side and remove your pastry from the fridge and roll out to fit an 8 inch pie or flan dish.
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Once your pastry case is ready you can pour the pumpkin batter into the case.
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Pop into the oven and bake for 45 mins at 200°C/180°C for a fan oven.
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To allow the pie to set properly and to achieve the ‘custard texture’, pop your pue into the fridge, once cool, for at least 1 hour before eating.
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