Vegan pumpkin meringue pie
Item 1 of 1
- medium
- 8
- 1 hour 40 minutes
Chantelle Nicholson serves up a stunning vegan pumpkin meringue pie recipe, the ideal next-level dessert for those throwing a wintry vegan dinner party. Fluffy Italian meringue made from chickpea water and a creamy filling of coconut and delicata squash are the stars of this dish, while Chantelle's vegan sweet pastry recipe is a fantastic one to add to your repertoire.
First published in 2017
discover more:
Ingredients
Metric
Imperial
Vegan sweet pastry
- 100g of coconut oil
- 130g of coconut sugar
- 200g of gluten-free flour
- 80g of rice flour
- 10g of baking powder, gluten free
- 5g of xanthan gum, gluten free
- 1 pinch of salt
- 110g of coconut cream
Vegan pumpkin pie filling
- 225g of delicata squash, diced and steamed until soft
- 80ml of coconut milk
- 60g of coconut sugar
- 1/2 tsp ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 80g of chickpea water, (aquafaba)
Vegan Italian meringue
- 100g of chickpea water
- 200g of caster sugar
SAVE RECIPE
Equipment
- 7cm pastry ring 8
- Pastry brush
- Blender
- Food mixer with whisk attachment
- Sugar thermometer
- Blowtorch
Method
1
To begin, make the pastry. Mix the coconut oil and sugar together in a large bowl. Sieve the flours, baking powder, xanthan gum and salt into a separate bowl
- 5g of xanthan gum
- 100g of coconut oil
- 130g of coconut sugar
- 200g of gluten-free flour
- 80g of rice flour
- 10g of baking powder
- 1 pinch of salt
2
Add half of the dry mixture to the coconut oil and sugar and mix to create a smooth paste. Add the remaining flour and mix until it forms fine breadcrumbs
3
Gradually mix in the coconut cream until a smooth dough is formed
- 110g of coconut cream
4
Turn the dough onto a clean work surface and knead a little to just bring together. Wrap in cling film and place in the fridge for 20 minutes
5
Preheat the oven to 170°C/gas mark 3.5
6
Once chilled, roll the pastry out on a sheet of parchment paper until around 4mm in thickness. Slide onto a baking tray and bake in the oven for 5 minutes
7
After this time, remove from the oven and place the tart rings on the top of the pastry, pressing down to cut a round out with each. Leaving the rings in place, return the pastry to the oven for 10 minutes until golden
8
Remove from the oven, brush with a little chickpea water and set aside while you make the filling
9
Turn the oven down to 120°C/gas mark 1/2
10
To make the filling, bring the coconut milk, spices and sugar to a simmer until the sugar has dissolved. Reduce the heat, add the chickpea water and stir for 3 minutes
- 80g of chickpea water, (aquafaba)
- 80ml of coconut milk
- 60g of coconut sugar
- 1/2 tsp ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
11
Add the pumpkin and blend until smooth. Pass through a fine sieve
- 225g of delicata squash, diced and steamed until soft
12
Open the oven, put the baking tray with the pastry rings in place and gently pour the pumpkin custard into each pastry ring. Bake for 25 minutes, then check if the custard is set – it should have a slight wobble in the middle. If not, cook for a further few minutes at a time
13
Refrigerate the tarts whilst you make the meringue
14
Place the sugar in a saucepan, saturate with water and bring to a rapid boil. Place the chickpea water in a stand mixer fitted with a whisk and start mixing to form soft peaks
- 200g of caster sugar
- 100g of chickpea water
15
When the sugar syrup reaches 118°C, gently pour it down the side of the mixing bowl. Allow to whisk at high speed for at least 15 minutes, or until the meringue is stiff and the mixture has cooled to room temperature
16
Remove the rings from the tarts and gently spoon the meringue on top. Blowtorch until golden and serve
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024