Pumpkin pie with allspice

Ingredients

• 1 kg pumpkin, peeled and seeded
• ½ teaspoon ground allspice
• 2 tablespoons sugar
• 4 tablespoons water
• 225 g flour, plus a little more for rolling out, for the pastry
• ¼ teaspoon baking powder, for the pastry
• 4 tablespoons olive oil, for the pastry
• About 100 ml ice-cold water, for the pastry
• 150 ml plant-based whipping cream, to serve (optional)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sugar
• What to use instead of butternut squash
• What to use instead of all-purpose flour
• What to use instead of baking powder

Instructions

1. For the oil pastry, mix the flour and baking powder while dry. Add the oil and work it in with your fingertips, the way you rub vegan butter into flour. Add the water little by little until you have an elastic dough.
2. Roll it into a rectangle, fold it in three, give it a quarter turn, roll it out and fold it in three again. Wrap it and put it in the fridge for 15 minutes. Repeat the rolling and two folds twice more, flouring the counter each time, with 15 minutes in the fridge in between. This way the pastry rises in layers, like a simple puff pastry.
3. Preheat the oven to 200°C (400°F).
4. Cut the pumpkin into thin slices and fill a deep baking dish with them. Sprinkle with the allspice and sugar and add the water.
5. Roll out the pastry, cover the dish with it, seal the edges and cut a hole in the center.
6. Bake until the pastry is golden and the pumpkin is tender when poked through the hole, about 45-50 minutes.
7. If you like, whip the plant-based cream and serve the pie with it and a little sugar, as the author recommends.

Nutrition facts

Approximate, per serving (about 229 g). Calculated with data from USDA FoodData Central.