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Dessert

Pumpkin Pie with cheesecake cream

A creamy plant-based pumpkin pie paired with a luscious, dairy-free cheesecake cream for the perfect balance of sweetness and spice..

A creamy plant-based pumpkin pie paired with a luscious, dairy-free cheesecake cream for the perfect balance of sweetness and spice..

  • Cooking time1 hour
  • Preparation time1 hour
  • Servings10 portions
recipe image Pumpkin Pie with cheesecake cream
Very low
Very Low
Pastry
Pumpkin Filling
Cheesecake Cream
Pastry
  1. Pulse the Unsalted Flora Plant B+tter, flour and sugar in a food processor until they start to crumb.
  2. Add the vanilla and a little plant milk and pulse until it comes together as a dough.
  3. Chill for 30 minutes and roll out to line a 24cm tart tin.
  4. Blind bake the pastry case.
Pumpkin Filling
  1. Blend all the ingredients together until smooth.
  2. Pour into the cooked pie pastry and bake at approx. 175C for around 40 minutes. The filling should have a slight wobble but be set.
  3. Allow it to cool for a few hours or overnight.
Cheesecake Cream
  1. Soften the creamy and add the vanilla and icing sugar.
  2. Add in the Flora plant cream and whisk to soft peaks.
  3. Serve with a slice of the pie.
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