A cosy pumpkin pie with the perfect amount of spice.
First preheat the oven to 200°C. Roll out the vegan pie dough about 4cm wider than the pie dish and place it in the pie form with approx.1cm of dough hanging over the edges.
Fold over the 1cm dough crust and press it down in the desired shape.
Place a sheet of baking paper in the dish and fill it with baking weights to shape the dough while it bakes in the oven for 15 minutes.
Meanwhile, add the pumpkin purée, unsweetened organic soy milk, coconut sugar, cornstarch, vanilla, cinnamon, ginger and salt to a saucepan and mix until smooth (but don’t cook it yet).
Remove the baking paper and weights from the pie dish and poke the base several times with a fork. Return the crust to the oven to bake for an additional 10 minutes until it’s slightly golden.
Then, cook the pumpkin pie mixture over medium-high heat for 5-8 minutes while stirring.
Remove the baked pie shell from the oven and pour the pumpkin mixture into it while it’s still hot. Bake for another 10 minutes at 180°C.
Let the pie cool at room temperature for at least 4 hours before serving. Yum!