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How to Make a Traditional Fish Pie

How to Make Vegan Pumpkin Meringue Pie

Looking for an impressive vegan dessert to wow your friends or treat your family? British Pie Week right around the corner, but that doesn’t mean anyone should be left out. These incredibly tasty mini pumpkin meringue pies are simple to make – and suitable for vegans! To make them even better, your non-vegan pals won’t even be able to tell that they contain no eggs or dairy. Well, unless you tell them!

Pie Base Ingredients:

  • 5g of Xanthan Gum
  • 10g of Baking Powder
  • 1 Pinch of Salt
  • 80g of Rice Flour
  • 130g of Coconut Sugar
  • 100g of Coconut Oil
  • 110g of Coconut Cream
  • 200g of Gluten-Free Flour

Pie Filling Ingredients:

  • 225g of Delicata or Butternut Squash (diced and steamed until soft)
  • 60g of Coconut Sugar
  • 1/2 tsp of Ground Ginger
  • 1/2 tsp of Mixed Spice
  • 1/2 tsp of Ground Cinnamon
  • 80ml of Coconut Milk
  • 80g of Aquafaba (Chickpea Water)

Italian Meringue Ingredients:

  • 200g of Caster Sugar
  • 100g of Aquafaba (Chickpea Water)



METHOD: Vegan Pumpkin Pie with Aquafaba Meringue

  1. Make the pastry for the pie bases. Mix together the coconut oil and sugar in a large mixing bowl, and then sieve the baking powder, flours, xanthan gum and salt in a separate mixing bowl. Spoon in half of the dry ingredients into the oil and sugar mixture and mix it into a smooth paste. Add in the rest of the dry ingredients and mix again until you have a fine breadcrumb texture.
  2. Mix in the coconut cream until you have a smooth dough. Place onto a clean work surface and knead to bring the dough together. Wrap up your dough in clingfilm and place it into the fridge to chill for about 20 minutes.
  3. Preheat your oven to 170°C (150°C fan or gas mark 3), take your pastry out of the fridge and roll it out on a sheet of parchment paper until it’s about 4mm thick. Place onto a baking tray and bake for 5 minutes.
  4. Remove your pastry from the oven and place 7mm tart rings onto the top. Carefully press down into the pastry and cut 8 rounds. Return the tray to the oven (with the rings still attached) and bake for 10 minutes, until the pastry is golden brown.
  5. Remove the tray from the oven and brush a little chickpea water over the tops of the pastry. Set aside to cool while you make the filling.
  6. Turn the oven temperature down to 120°C (100°C fan or gas mark 1) and prepare the filling. Add the coconut milk, spices and sugar to a pan and simmer until the sugar has dissolved. Turn down the heat, add the coconut water, and stir for 3 minutes.
  7. Add the steamed and diced squash and blend until smooth. You can use a hand blender or add it to a food processor. Once smooth, pass this mixture through a sieve to get rid of any lumps.
  8. Retrieve the baking tray and put it onto the oven shelf. Carefully pour the pumpkin mixture into each ring and bake for about 25 minutes, until set. The custard should wobble slightly but it mustn’t still be liquid.
  9. Place your tarts into the fridge to set while you make the syrup. Cover the sugar with water in a saucepan and bring to a rapid boil. Pour the coconut water into a mixer and whisk until soft peaks have formed.
  10. By now your sugar syrup should have reached 118°C, so it’s time to carefully pour it down the sides of the mixing bowl into the coconut water. Whisk at a high speed for about 15 minutes or until the meringue is stiff and cool.
  11. Take your cooked bases out of the fridge, remove the cutting rings, and spoon the meringue on top of the pumpkin filling. If you’re feeling brave and own a blowtorch, fire it up and torch the meringue until golden brown. Alternatively, you could place them under the grill.
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