Pumpkin pie (dairy-free)
An American style sweet dessert made with non-dairy alternatives
Ingredients
- 450 grams shortcrust pastry - Homemade or shop bought
- 425 grams pumpkin puree
- 2 eggs plus 1 extra yolk
- 225 grams dark brown sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 300 ml Alpro Greek style non-dairy yoghurt
Meringue
- 4 egg whites
- 225 grams caster sugar
Instructions
- Preheat the oven to 425 deg F (220 deg C)
- Grease a loose bottom 9 inch (23cm) pie pan that is at least 2 inches (5cm) deep.
- Line the pie dish with pastry (homemade or shop bought) and trim the edges.
- Prick the crust repeatedly with the tines of a fork then cover the pastry with baking parchment and add ceramic baking beans or dried beans.
- Bake blind until the edges begin to brown (about 10 minutes) before removing the parchment lining and brushing the pastry with lightly beaten egg white, baking for a further 5 minutes.
- Remove from the oven and set aside.
- Reduce the oven heat to 375 def F (190 deg C).
- Whisk together the pumpkin puree, eggs and sugar then add the rest of the ingredients, stirring well. This mixture will be quite thick.
- Pour into the pie crust and bake for around 35 - 40 minutes until the filling is just set. It should still have a slight wobble when you remove it from the oven.
- While the pie is cooking make the meringue. Whisk the egg whites until they form stiff peaks in a large bowl then beat in one tablespoon of the sugar at a time until it is all incorporated and the mixture is thick and glossy.
- Spoon the meringue on top of the pie and take it to the edge of the pastry rim with a palette knife ensuring it seals the edge completely. Make a few swirls on top and place it back into the oven for about 15 to 20 minutes. Leave to cool completely before removing from the tin.
- Serve with a light dusting of icing sugar.