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Spiced Pumpkin Pie
No Thanksgiving is complete without this fall classic to finish the meal. Here’s our plated version to leave a lasting impression on your guests, elevating the presentation without compromising on taste and quality.
YIELDS
4
TO
6
Ingredients
Shortbread Base
- 1 1/4 cup unsalted vegan butter
- 2/3 cup vegan granulated sugar
- 1/2 piece vanilla bean, scraped
- Orange zest
- 2 1/2 cups flour
Pumpkin Puree
- 1 sugar pie pumpkin
No-Bake Pumpkin Filling
- 1 1/4 cup unsalted raw cashews
- 1/2 cup pumpkin puree
- 1/4 cup coconut cream
- 1/3 cup agave syrup
- 2 tablespoons coconut oil
- 1 tablespoon cocoa butter, melted
- 1 teaspoon vanilla paste
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
Torched Chai Meringue
- 1/2 cup aquafaba
- 1/4 teaspoon cream of tartar
- 3/4 cup vegan granulated sugar
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Serve
- 1/4 cup pepitas, toasted
- Chocolate decorations
Directions
Shortbread Base
- Blend your vanilla and orange into sugar, then mix the sugar and butter. Gradually mix in your flour until a dough forms. Roll the dough between two pieces of parchment to 1/2 cm thickness, then set it on a tray in the fridge and allow it to firm up for ~one hour. Portion the rolled-out dough into 4½“ x 1¼“ rectangles and transfer to a parchment-lined tray, allowing it to once again firm up in the fridge for another 30 minutes. Bake at 160°C for 12-14 minutes or until the edges begin to brown.
Pumpkin Puree
- Slice your pumpkin in half and discard the stem and stringy guts (reserve the seeds and roast them for a nice snack!) Place the pumpkin skin on a parchment-lined tray and roast at 175°C for ~40-50 minutes or until the flesh can easily be pierced with a knife. Carefully scoop out the flesh and transfer to a food processor, blending until smooth. Strain excess moisture through cheesecloth and freeze extra puree for up to 3 months. Make sure it’s puree and not pumpkin filling if using canned pumpkin.
No-Bake Pumpkin Pie Filling
- Place your cashews in a heat-proof bowl and pour enough boiling water to submerge and cover them completely. Allow this to sit for at least one hour before draining and transferring to a food processor. Blend high with the remaining ingredients and pour into a pastry frame & parchment-lined 9” 13” baking sheet (or deep baking pan.) Level the filling and freeze for 2 hours or overnight. Carefully remove the frozen pumpkin filling and use a hot kitchen knife to portion it into 4¼” x 1 1/8” rectangles.
- Spread a thin amount of pumpkin puree on top of the shortbread to help adhere, and gently transfer these rectangles on top of the shortbread. Ensure you do this 30 minutes before serving so the “pie” has time to defrost.
Torched Chai Meringue
- Using a mixer, whip the aquafaba until foamy, then slowly rain in your sugar and cream of tartar, whipping on high speed until medium peaks form. Add your vanilla extract and spices and continue whipping until stiff peaks form. Transfer to a piping bag fitted with a St. Honoré piping tip or the tip of your choice.
Assemble and Serve
- Pipe your meringue evenly over the individual pumpkin “pies” and use a cooking blow torch to gently brown the meringue. Garnish with toasted pepitas and shaved chocolate or chocolate decorations of your choosing. Serve with your favourite vegan vanilla ice cream!
