Whether you're an Australian looking to try pumpkin pie for the first time, or an expat looking to recreate a taste of home, this is the recipe for you! This plant-based pumpkin pie is the perfect autumnal dessert. It's creamy, savoury, sweet, comforting, and simple to make using ingredients easily found down under!
Preheat oven to 200C (400F). Use a spoon to remove all of the seeds and stringy bits from the center of the kent pumpkin. Place pumpkin cut side down on a baking sheet lined with parchement paper. Bake for 45 minutes or until soft through when poked with a fork. Let cool. Once cooled, scoop the pumpkin flesh into a blender or food processor, leaving skins behind. Blend for 2 minutes or until you have a completely smooth puree. Measure out 1 and 3/4 cups pumpkin puree and set aside.
Lower oven heat to 180C(350F). Prepare pie crust in baking dish and set aside.
In a large mixing bowl, blender, or processor, combine 1 and 3/4 cups homemade kent pumpkin puree (or canned pumpkin puree), coconut milk, brown sugar, maple syrup, cornflour, vanilla, cinnamon, salt, nutmeg, ginger, allspice, and cloves.
Pour mixture into pie crust, using the back of a spoon or a spatula to level it out. I like to firmly tap it against the kitchen counter once or twice while keeping the pie upright to get rid of any air bubbles. Place pie in oven and bake for 60 minutes. The filling will still look a little soft and wobbly at this point, don't worry. Let cool.
Place pie in fridge for a few hours minimum, or overnight. This will allow the pie to firm up and get that perfect creamy pumpkin pie consistency. Serve plain, or with vegan ice cream or whip cream. Enjoy!