Dan Churchill's Plant-Based Pumpkin Pie Is Sure To Be Your Star Dish This Holiday Season

by Guest of A Guest · November 23, 2021

    'Tis the season for gathering with loved ones. And what better way to celebrate than with a simple, delicious, easy-to-make and healthy-to-eat dessert?

    When it comes to plant-based dishes sure to delight, Dan Churchill is the ultimate authority. 

    The international celebrity chef's resume goes on and on - CEO and Co-Founder at impact-driven Australian restaurant Charley St, Best-Selling Cookbook Author, Podcaster, and TV Host of Surfing the Menu and Feast with Friends...

    Oh, and did we mention he's even launched a new line of plant-based Chorizo and Bolognese that's sure to revolutionize your weeknight dinner routine?

    "Thanksgiving is special to me, because despite being an Australian, I love what Thanksgiving means and what it stands for. It's also a great time for people to take time off from work, take a step back and be grateful for the things that they have. I love that it's also a time you get to spend with your loved ones and slow down.

    "My favorite plant-based vegetable recipe for the holidays is probably some sort of version of brussels sprouts. But, that being said, I have a plant-based pumpkin pie that is fire. It's a plant-based crust with pumpkin and coconut filling. I love it because it's unbelievably tasty. It's got texture, it's got crust - and it's also something that's so traditional in so many facets. We often find pumpkin pie on menus during the holidays, and we found a way to make it plant-based, and easier.

    "I'm very much of the mindset that people should be eating more plants, even during the holidays. So, let's begin by having people eat more plants along side of what they are having. If that means adding a couple of additional sides in, and having a slight bit less of that turkey, then go that route. But at the end of the day, it's about maintaining tradition that means a lot to you and a time to enjoy."

    2 cups flour
    3 tbsp coconut sugar
    8 tbsp coconut oil/butter
    2 tbsp ground flax seeds
    5 tbsp ice water
    1 pinch of salt
    16oz (450 grams) plant-based cream cheese
    1.5 can pumpkin purée
    1⁄2 tsp ground ginger
    1⁄2 tsp cinnamon
    1 tbsp maple syrup
    Pumpkin seeds

    Crust: Preheat the oven to 375F.

    In a bowl combine flax seeds with 2 tbsp warm water. Let it sit for 5 minutes.

    In another bowl, combine the flour, sugar, salt and coconut oil. Mix with your hands.
    Add 1 tbsp flax seed egg and water.

    Wrap the dough in cling wrap and refrigerate for 1 hour.

    Once the dough is cooled, dust your work surface with flour. Roll the dough in a 14 inches
    diameter round. Transfer it to your mold. With a fork poke holes in the crust.

    Bake for 18 minutes.

    In a blender, combine the cream cheese, pumpkin purée, ginger, cinnamon and maple
    syrup. Blend.

    Once the crust is cooled, pour the filling into it.

    Refrigerate for at least 2 hours.

    Serve with any toppings you like.