Camden Market’s Rudy’s Dirty Vegan Diner is the UK’s first 100 per cent vegan friendly diner, serving staples such as ‘The Dirty Burger’ and ‘Rudy’s Reuben’ (a vegan pastrami grilled bagel with all the trimmings) alongside a weekly changing menu of American comfort food specials.
Ingredients
Pumpkin puree, 2 x 425g tins
Unsalted raw cashew nuts, 1 ½ cups
Vegan ginger biscuits, 300g pack
Coconut oil, 3 tbsp, melted
Golden caster sugar, 200g
Cinnamon, a pinch
Nutmeg, ½ tsp, freshly grated
Hazelnut milk, 250ml, plus 130ml more
Cornflour, 185g
Method
Place 1 ½ cups of unsalted raw cashew nuts into a bowl and cover with cold water for 2 hours before starting the pie. Keep at room temperature for later use.
Blitz the ginger biscuits in a food processor until they resemble breadcrumbs. Add the melted coconut oil to the blitzed ginger biscuits. Mix well then evenly press the mixture onto the bottom of a 24cm pie dish. Refrigerate for 30 minutes to set the pie crust.
Mix the cornflour with 130ml of hazelnut milk and set aside. Pour 250ml of hazelnut milk plus the two cans of pumpkin puree into a saucepan. Tip in the caster sugar. Place the saucepan on medium heat and bring slowly to boiling point, stirring all the time.
Slowly pour the cornflour and hazelnut milk mixture into the saucepan while continuing to stir. The pumpkin mix will thicken rapidly once the cornflour is added. Remove from the heat to cool slightly.
Drain and then place the soaked cashew nuts into a blender, pour the cooled pumpkin mix on top along with a pinch of cinnamon and blitz thoroughly. You will need a good blender to achieve a luxurious, creamy texture. As you blend, you may need to stop the blender to scrape down the sides when needed and also give the jug a shake. The mixture will be thick and stubborn but persist until its super smooth.
Pour the pumpkin mix into the pie shell and smooth off the top with a knife, sprinkle on the freshly grated nutmeg and place the pie into the refrigerator for several hours until it is well set.
Further information on Rudy’s Dirty Vegan Diner can be found at camdenmarket.com.
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Vegan Pumpkin Pie
Ingredients
- 2 425g tins Pumpkin puree
- 1 ½ cups Unsalted raw cashew nuts
- 300 g Vegan ginger biscuits
- 3 tbsp Coconut oil melted
- 200 g Golden caster sugar
- Cinnamon a pinch
- ½ tsp Nutmeg freshly grated
- 250 ml Hazelnut milk plus 130ml more
- 185 g Cornflour
Instructions
- Place 1 ½ cups of unsalted raw cashew nuts into a bowl and cover with cold water for 2 hours before starting the pie. Keep at room temperature for later use.
- Blitz the ginger biscuits in a food processor until they resemble breadcrumbs. Add the melted coconut oil to the blitzed ginger biscuits. Mix well then evenly press the mixture onto the bottom of a 24cm pie dish. Refrigerate for 30 minutes to set the pie crust.
- Mix the cornflour with 130ml of hazelnut milk and set aside. Pour 250ml of hazelnut milk plus the two cans of pumpkin puree into a saucepan. Tip in the caster sugar. Place the saucepan on medium heat and bring slowly to boiling point, stirring all the time.
- Slowly pour the cornflour and hazelnut milk mixture into the saucepan while continuing to stir. The pumpkin mix will thicken rapidly once the cornflour is added. Remove from the heat to cool slightly.
- Drain and then place the soaked cashew nuts into a blender, pour the cooled pumpkin mix on top along with a pinch of cinnamon and blitz thoroughly. You will need a good blender to achieve a luxurious, creamy texture. As you blend, you may need to stop the blender to scrape down the sides when needed and also give the jug a shake. The mixture will be thick and stubborn but persist until its super smooth.
- Pour the pumpkin mix into the pie shell and smooth off the top with a knife, sprinkle on the freshly grated nutmeg and place the pie into the refrigerator for several hours until it is well set.