Instructions

1. To make the crust, blitz flour, powdered sugar, and salt in a food processor until combined. Then add vegan butter and process the mixture until it resembles the breadcrumbs. Keep pulsing, adding 1 tablespoon of aquafaba at a time until the dough ball is formed. If the dough is still dry after 3 tablespoons of aquafaba, add a few teaspoons of ice-cold water.
2. Wrap the dough and put it in a fridge for 30 minutes.
3. Preheat oven to 220°C (425°F).
4. To make the pumpkin pie filling, blend drained cashews, plant-based mil, pumpkin purée, coconut sugar, cornstarch, pumpkin spice, and salt in a high-speed blender until smooth.
5. Take the dough out of the fridge, place it between two sheets of cling film, and roll it out. Remove the top cling film layer and transfer the crust into the pan. Press the dough and remove the cling film. Cut out the excess edges. You can use them as decoration later.
6. Poke the bottom of the crust with a fork and pour the pumpkin filling.
7. Place in the oven for 15 minutes. Then reduce the heat to 175°C (350°F) and bake for another 50-60 minutes.
8. If the inserted toothpick comes out wet but clean and the pie is barely jiggly, it means it is done. Remove your vegan pumpkin pie from the oven and let it cool down completely. Once cooled, chill it in the fridge overnight.
9. To make the whipped cream, scoop out the solid part of chilled coconut cream and beat it with a hand mixer until hard peaks are formed. Make sure your coconut cream doesn’t contain preservatives or thickening agents, otherwise it might not whip up.
10. Serve vegan pumpkin pie with whipped coconut cream and enjoy!