Farmacy’s Vegan Pumpkin Pie for Thanksgiving

In celebration of Thanksgiving, this year, renowned plant-based restaurant, Farmacy in Notting Hill, have created their very own vegan twist on the classic all American, Pumpkin Pie.

The perfect autumnal sweet treat, the pie is not just dairy free, but as with all Farmacy dishes, contains no refined sugar, GMO, additives or chemicals – and is made with only 100% natural and organic whole foods.

For other delicious plant-based twists on seasonal classics, see Camilla Fayed’s new cookbook, Farmacy Kitchen, available on Amazon HERE.

Vegan Pumpkin Pie Recipe

[Makes 12 portions]

For the crust you’ll need:

• 200g Buckwheat flour
• 200g Gluten Free flour
• 160g Coconut oil
• 20g Coconut sugar
• 2tsp Maple syrup
• 115g Oat milk

Method

1. Combine flour, sugar and oil in a bowl with your hands until it forms a crumble. Add the water in small amounts, mixing until it forms a dough. [Please note you may not need all the water].
2. Line a large tart tin (20cm), cover with baking parchment and fill with baking beans. Bake in the oven at 160 degrees celsius for 15 mins.

For the filling you’ll need:

• 475g Oat Milk
• 45g Corn Starch
• 310g Maple Syrup
• 500g Pumpkin Puree
• 10g Coconut Oil
• 8g Vanilla
• 5g Cinnamon
• 2g Nutmeg
• 1g Salt

Method

1. Chop your pumpkin into cubes and roast in the oven at 200 degrees celsius for 20 minutes. Remove from the oven and blitz until smooth. Put aside.
2. Whisk the milk and corn starch together in a saucepan (off the heat) until there are no lumps, add in the maple syrup. Heat at medium heat, whisking continuously until it is the texture of thick custard. Remove from the heat.
3. Add the pumpkin puree to the custard mix and all of the remaining ingredients and whisk together until well combined.
4. Pour into the tart case and return to the oven at 160 degrees for 15 minutes.

Optional Coconut Cream:

• 400ml Coconut Milk [refrigerated overnight]
• 2 Tbsp Natural Sweetener
• 1 Tsp Vanilla Extract

Scoop the top layer only from the chilled coconut milk and discard the liquid. Add the sweetener to the cream and whip until it forms peaks.