Pumpkin Pie

225 g PURE SUNFLOWER

50 g GOLDEN CASTER SUGAR

2 MEDIUM EGGS (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 2 EGGS – E.G 2 TSP OF ORGRAN NO EGG WITH 4 TBSP WATER)

350 g PLAIN FLOUR

PINCH OF SALT

PUMPKIN FILLING:

2 MEDIUM EGGS, BEATEN (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 2 EGGS – E.G 2 TSP ORGRAN NO EGG WITH 4 TBSP WATER)

750 g FRESH PUMPKIN (CUBED INTO 1CMS AND BOILED FOR SIX MINUTES) OR 1 CAN OF PUMPKIN PUREE

170 g GOLDEN CASTER SUGAR

1 tsp CINNAMON

1 tsp GINGER

½ tsp CLOVES (GROUND)

285 g SOYA CREAM ALTERNATIVE

PINCH OF SALT

1 tbsp PUMPKIN SEEDS, TO DECORATE

To make the pastry, beat the Pure Sunflower spread and sugar in a large bowl until just mixed.

Break in a whole egg and one yolk, or all of the egg replacement. Beat together for just under 1 minute.

Work in the flour with a wooden spoon, a third at a time, until it begins to clump up, then finish by gathering it together with your hands.

Work to a ball, flatten and wrap in clingfilm. Place in the fridge for 30 minutes.

Preheat the oven to 220°C, gas mark 7.

Roll out the pastry to line a 23cm (9 inch) deep flan tin. Chill for 20 minutes.

Bake blind for 10-15 minutes. You will have pastry left over to make a fancy braid around the edge of the pie dish or make leaves etc.

Combine all the filling ingredients together and pour into the pastry case.

Return the pie to the oven and bake for 35 minutes.

Allow to cool. Scatter the pumpkin seeds on top and dust with icing sugar if desired.