Saturday, December 5, 2009

Vegan Pumpkin Pie

Pie Crust (I used a Pillsbury rollout crust, but this is the one that came with the pie recipe)

In medium bowl, combine:
1/2 Cups unbleached flour
7 Tbsp whole wheat pastry flour
1/2 Tsp salt
1/2 Tsp sugar
1/2 Tsp baking powder

In small bowl, mix:
3 Tbsp canola oil
3 Tbsp soymilk or rice milk plus 1/2 Tsp lemon juice

Add liquid mixture to dry ingredients and mix with fork until it holds together in a ball. If too dry add some water, a little at a time until dough is moist enough to roll. Cover with plastic wrap and refridgerate for 1 hour.

Roll dough on a lightly floured surface with lightly floured rolling pin forming a 11-ince circle. Line a 9-ince pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refridgerate until ready to use.

Preheat oven to 425

In large bowl, mix until smooth and blended:

2 Cups pumpkin, pureed if home-cooked fresh pumpkin
1 Cup soymilk or rice milk (I used coconut milk - extra creamy)
3/4 Cups granulated sugar or 1/2 Cup honey(agave might work)
1/4 Cup cornstarch
1/2 Tbsp molasses or to taste (I used blackstrap)
1 Tsp vanilla extract
1 Tsp ground cinnamon
1/2 Tsp salt
1/2 Tsp ground ginger
1/4 Tsp grated nutmeg (I used ground)
1/4 Tsp ground allspice
1 pinch cloves

Pour into prepared crust and smooth top. Bake 10 minutes. Reduce oven temp. to 350 and bake until filling is set, about 50 minutes more. Cool on wire rack, then refrigerate overnight.

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