In celebration of Autumn / Winter, I wanted to create something a little festive. A classic dessert made with a vegan twist and a simple pastry crust with a delicious filling that doesn't take all night! This recipe is:

— simple

— easy

— festive

— cruelty-free

— d-licious!

There is also a gluten-free option for the base, making this the perfect dessert to whip out and wow your dinner guests with.

Author: Blue Ollis

Recipe Type: dessert

Cuisine: vegan, gluten-free option

Total Time: 1 hour, 15 minutes

Serves: 8

Ingredients

For the crust:

200g flour (wholemeal or gluten-free)

75ml vegetable / sunflower oil

60ml water

pinch of salt (optional)

For the filling:

1 1/2 15oz cans of pumpkin purée (850g)

1/4 cup maple syrup

1/4 cup coconut sugar (or brown sugar)

1/3 cup plant milk (almond or oat work best)

1 tbsp melted coconut oil

2 1/2 tbsp arrow root powder (or sub corn starch)

2 tbsp mix of cinnamon, nutmeg, clove, ginger (or use pumpkin spice blend)

1/4 tsp salt (optional)

Method

Preheat the oven to 180°C (or 356° F).

Combine the flour, oil, water and salt in a bowl and lightly mix — just enough to incorporate the flour (I prefer to mix with my fingers). It should have a marble effect.

Press your dough into a pastry dish and poke holes in the bottom of the pasty with a fork. Blind bake for 15 minutes.

Add all of the ingredients for the filling to a blender and whiz until well combined. Pour the filling into the crust and bake for 1 hour. The pie should be jelly-like with a few cracks on top. Remove from dish and set aside to let cool completely. Transfer to the fridge for 3 hours or, preferably, over night to let set.

Serve with a dollop of

vegan ice cream, whipped cream or a sprinkle of cinnamon.

I hope you enjoy this recipe as much as I have. It's the perfect treat to take to thanksgiving dinner parties, have on hand for those last-minute family Christmas visits or to enjoy on a cool winter evening with a hot drink.

If you make this recipe, don't forget to take a snap and tag me in your photos on

Instagram, Twitter and Facebook.

I can't wait to see them!