Vegan Pumpkin Pie HT CD Veg DP 80mins
Dessert Pudding Vegetarian Vegan
Dairy free Eggless
Free Shortcrust Pastry
450g/1lb Pumpkin Puree (fresh
180ml/6fl.oz. Maple Syrup
25g/1oz Plain Flour
1 tbsp Ground Cinnamon
1 teasp Ground Ginger
1 teasp Grated Nutmeg
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place all the filling ingredients in a blender or food processor and process
until smooth. Pour the mixture into the unbaked pastry case.
3. Bake for 30 minutes, then reduce the oven temperature to 170C, 325F, gas
mark 3 and continue to bake for a further 30 to 45 minutes or until the filling
is set. Serve hot or cold.
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