Halloween Pumpkin Pie / Jack-o'-Lantern Pie
A festive vegan pumpkin pie with a silky, warmly spiced filling baked under a jack-o'-lantern cut-out crust. It comes together in about an hour of prep and baking, then chills until the filling is firm enough to slice.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 Tbsp brown sugar
- 6 Tbsp plant milk e.g. almond
- 6 Tbsp vegan butter soft
- 4 Tbsp water
- 1 tsp lemon juice
For the pumpkin filling:
- 2 cups pumpkin puree
- ⅔ cup brown sugar
- 3 Tbsp tapioca flour or corn starch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground anise
- ⅛ tsp ground cloves
- ½ cup plant milk e.g. almond
- 1 tsp vanilla extract
Instructions
- Making the crust:
- In a medium bowl, whisk together the flour, baking powder, salt, and brown sugar.
- In another small bowl, combine the plant milk, softened butter, water, and lemon juice.
- Pour the milk mixture into the flour mixture and stir until a dough comes together.
- Roll out the dough on a lightly floured surface with a floured rolling pin into 2 circles of the same size.
- Transfer one of the circles to the pie plate/pan.
- Decorate the second circle by cutting out a pumpkin face with a sharp knife.
- Making the filling:
- In a mixer bowl, add the brown sugar, tapioca flour, cinnamon, ginger, anise, and cloves.
- Stir in the pumpkin puree, 1/2 cup plant milk, and the vanilla extract until smooth and combined.
- Pour the filling into the pie crust, cover with the pumpkin face circle, and crimp the edges.
- Bake in the preheated oven for about 45 minutes.
- Let the pie cool for about an hour, then transfer it to the refrigerator to set.
- Decorate with Halloween candy and serve.
Notes
For the freshest flavor, make your own puree: bake a whole pumpkin at 180C/350F for about 45 minutes, then scoop out the flesh and blend it smooth. The filling sets as it cools, so refrigerate the pie for a few hours before slicing. Keeps covered in the fridge for up to 4 days.