Time to prepare: 40 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
450g/scant 1lb pumpkin/butternut squash, peeled, deseeded, and chopped into small chunks
225g/scant 8oz medium-firm tofu
Ready-made vegan shortcrust pastry
60g/generous 2oz creamed coconut
70ml orange, juice and zest
2 tbsp cornflour
2 tbsp cocoa
Preheat oven to 180°C/360°F/gas mark 4.
Place the pumpkin/butternut squash in a microwave-safe dish and microwave for 13 minutes. Alternatively, roast them in the oven. This takes longer but brings out the natural sweetness.
Drain the liquid from the tofu and remove from packaging. Place some clean towels on a plate and place the tofu on top. Top with another plate for some extra weight to further expel the liquid. Leave to drain for at least 10 minutes.
Line a lightly greased 22cm removable bottom tart case with the ready-made pastry. Blind bake using baking beans for 10 minutes. Remove the baking beans and bake for another 10 minutes or until the base is cooked and golden brown.
Meanwhile, place the creamed coconut in a microwave-safe dish and microwave for 30 seconds, mixing halfway.
Place all the other ingredients in a bowl. Add the tofu, melted creamed coconut and cooked pumpkin.
Mix using a hand blender, starting on a low setting. When it starts to resemble a chunky purée, place it in a food processor in small portions at a time on high speed. Blend until smooth and white flecks of tofu are barely visible.
Place the mix in the baked tart case and smooth with a spatula.
Bake the pie for 30 minutes until darker skin forms on the top.
Remove from the oven and leave to cool at room temperature for at least an hour. Once cooled, remove from the tart case and refrigerate for 1 hour and 30 minutes.
CHEF’S TIP: Serve cold or at room temperature. Tastes great on its own or with vegan cream and even a drizzle of agave nectar.