Step 1: Let’s start with our delicious vanilla pumpkin pie. To prepare the pastry mix together the flour, sugar, and salt in a large mixing bowl, until well combined. Add the cold butter in cubes and rub into the dry ingredients until you have small crumbs. Add the egg and vanilla paste and knead with cold hands until all ingredients are incorporated. Wrap and chill for 15 – 20 minutes.

Step 2: Lightly grease a 24 cm tart or pie tin.

Step 3: On a floured surface roll out pastry slightly larger than the baking tin. Carefully transfer the dough to the pan, trim any excess dough from the edges of the tin using a sharp knife. Roll out the excess dough and cut out leaves with a cutter or create a template out of parchment paper and cut around it. Chill for 15 to 20 minutes in the fridge.

Step 4: Preheat the oven to 180 °C./160°C fan/ gas mark 4. Bake the pastry for 8-10 minutes and set aside.

Step 5: For the filling, beat the eggs in a large bowl. Mix in the maple syrup, almond milk, pumpkin spice and vanilla extract. Add the pumpkin puree. Beat together until well combined.

Step 6: Pour the filling onto the pastry case and bake 50-60 minutes until filling is set. After 15 minutes of baking, place the pastry leaves on top of the pie.

Step 7: Remove from the oven and cool completely. Cover tightly and refrigerate for several hours or overnight.

Store our vanilla pumpkin pie in the refrigerator for up to 4 days.

Tip Pumpkin Puree:
To make pumpkin puree, cut a small Hokkaido pumpkin in wedges, remove the seeds, and bake the pumpkin at 200 °C/180°C fan/ gas mark 6 until soft (about 30-45 minutes, depending on the size). Let cool and place in a food processor. Puree until smooth. Use immediately or refrigerate in an airtight container up to 4 days.

Tip Pumpkin Spice:
To make pumpkin spice combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg and 1 teaspoon ground cloves. Store in an airtight container until ready to use.