Pumpkin Pie

Halloween is my favourite event on the calendar and Autumn for me in general is all about pumpkin spice and all things nice!

So of course it will come as no surprise when I tell you that pumpkin pie is one of my favourite things ever and it’s surprisingly easy to make!


Serves 8


Pumpkin Spice

2tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/8 tsp ground cloves


200g of plain flour

100g of dairy free butter

2 tbsps of cold water

Pie Filling

1 can of pumpkin puree (or 425g fresh pumpkin pureed)

1/2 can of coconut milk (use the full fat canned cooking variety rather than the cartoned)

50g corn flour

100g brown sugar

50ml maple syrup

1tsp vanilla extract




Put the flour, dairy free butter and water in to a food processor and mix until the dough gathers together.


Sprinkle a little flour on your worktop and using a rolling pin, roll out the dough in to a circle a couple of inches bigger than your pie dish.

Place the rolled out crust in to your pie dish, pressing the edges with your fingers.


Cut off any excess pastry and smooth the edges.

Pie Filling

Mix all the filling ingredients and pumpkin spice in a blender until smooth.


Pour pie filling evenly in to the pastry lined pie dish.


Place in oven for 1 hr.

Remove from oven and let cool. The filling might still seem a little runny but will start to set more as it cools.

Once cool, place in fridge for a minimum of 4 hours.

Serve with a squirt of vegan cream!




Mushroom, Chestnut & Lentil Nutroast Stuffed Squash

It’s the most wonderful time of the year, Halloween!!!

Autumn brings with it my favourite yearly event and rich foods fresh from the harvest.

When the leaves change colour and weather turns a little colder, I don’t know about you but I crave more hearty meals and this one is perfect for Halloween dinners or just for instead of a normal Sunday roast between now and Christmas.

Serves 4


2 small squash (I used carnival)

1 clove of garlic, chopped

1 onion, chopped

1/2 cup chopped mushrooms

1/4 cup chopped chestnuts

1/4 cup green lentils, soaked

1/2 tin copped tomatoes

2 tbsps breadcrumbs

2 tbsps olive oil

1 tsp dried sage

1 tsp dried parsley




Preheat Oven to 200°C.

Cut squash in half and removed seeds and stringy bits (pumpkin guts).

Brush the exposed fleshed with olive oil.

Wrap in foil.

Place on a baking tray in the oven for 30 mins.

Heat 1 tbsp olive oil in a pan.

Add garlic and onion and heat for around 5 mins or until onion starts to become transparent.

Add tomatoes, lentils, mushrooms, chestnuts and herbs and salt and pepper to taste.

Bring to boil and then turn heat down, put lid on pan and simmer for around 10 minutes.

Remove lid and stir in breadcrumbs until mixture starts to stick together.

Remove Squash from oven and upwrap foil.

Spoon nutroast mixture in to squash and return to oven for 30 mins.

Serve with trimmings.