OFFICIAL USA AND CANADA IMPORTING PARTNER OF THE AUSTRALIAN CAROB CO.

from the kitchen: carob spiced pumpkin pie

CAROBOU

Bursting with Autumn flavors, we are positive that this Carob Spiced Pumpkin Pie will be the next star of your Thanksgiving Dinner celebration. This is our take on this true holiday staple. We’re keeping things classic but the addition of Australian Carobs is what makes this recipe a keeper. Our pumpkin filling is carob-spiced and sweetened, baked until creamy and sits on a crisp pie crust. Welcome your guests with this sweet treat and we honestly think that this is that one recipe that every home should master.

Carob Spiced Pumpkin Pie Recipe

Prep Time: 40 mins
Cook Time: 1 hr 20 mins
Course: Dessert, Snack
Cuisine: American, Western
Keyword: Baking With Carobs, Carob Pies, Gluten-Free

Servings: 8

INGREDIENTS

PIE FILLING

  • 1 1/2 tbsps (30 gms) vegan plant based butter 
  • 1 1/2 lbs (700 grams) pumpkin, deseeded, peeled and grated
  • 3 egg replacers
  • 1/4 cup (60 ml) The Australian Carob Co. Carob Syrup
  • 1 cup (250 ml) non-dairy cream
  • 2 tsps pure vanilla extract
  • 2 tbsps gluten-free cornflour
  • 1/4 tsp salt
  • 2 tsps ground cinnamon or 1 tsps cardamon
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves

SWEET CAROB SHORTCRUST PASTRY

  • 1 1/4 cups (185 gms) gluten-free plain flour
  • 1/4 cup (25 gms) The Australian Carob Co. Roasted or Raw Carob Powder
  • 2 tbsps caster sugar
  • 1/4 tsp Xanthan Gum
  • 1 pinch salt
  • 1 stick (115 gms) vegan plant based butterdiced
  • 1 tbsp The Australian Carob Co. Carob Syrup
  • 1 egg replacer
  • 2 tbsps cold water

INSTRUCTIONS

  • For the shortcrust pastry, place flour, carob powder, sugar, xanthan gum and salt together in a food processor, pulsing until combined. Add egg replacer, pulsing until mixture resembles breadcrumbs.
  • In a small bowl combine carob syrup and egg replacer, stirring until combined. Add to the flour mixture, pulsing until combined. Add 1 tablespoon water and pulse until dough just comes together. Add extra water if required to form a dough. Roll pastry between two sheets of baking paper and line a 22 cm (9”) fluted pie dish with pastry and prick the base. Place tart tin on a baking tray in refrigerator for 30 minutes.
  • Preheat oven to 190°C (170°C fan forced/375°F).
  • Place pie dish on a baking tray in preheated oven for 20 minutes to blind bake. Remove from oven and allow to cool. Reduce oven temperature to 180°C (160°C fan-forced/350°F).
  • Meanwhile for the pie filling, melt plant based butter in a medium saucepan over medium heat. Add grated pumpkin, stirring to combine, cover and cook for 20 minutes or until very soft and tender, stirring occasionally. Remove lid and continue cooking for a further 5 minutes or until excess water from the pumpkin has evaporated. Remove from heat and allow to cool completely.
  • In a large jug, combine egg replacer, carob syrup, cream and vanilla together, stirring until combined.
  • Place cooled pumpkin mixture into a large mixing bowl. Add cornflour, salt and spices, stirring until well combined. Pour over the egg mixture, stirring gently until combined.
  • Place prepared pie dish on a baking tray and carefully pour pumpkin pie filling into the pie shell. Gently place baking tray in preheated oven and bake for 1 hour or until filling is just set. If pastry edges begin to colour, cover with foil to protect.
  • Remove pumpkin pie from oven and allow to cool completely.
  • Serve pumpkin pie with thickened cream.
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