Vegan Pumpkin Pie
- 1/2 cup unbleached flour
- 7 Tbs whole-wheat pastry flour
- 1/2 tsp salt
- 1/2 tsp sugar, or granulated sugar cane syrup
- 1/2 tsp baking powder
- 3 Tbs canola oil
- 3 Tbs soymilk plus 1/2 tsp. lemon juice
- 3 to 4 Tbs water
- 2 cups canned pumpkin, (see note) or pureed home-cooked fresh pumpkin
- 1 cup low-fat soymilk, or rice milk
- 3/4 cup sugar cane syrup, granulated
- 1/4 cup cornstarch
- 1/2 Tbs dark molasses, or to taste
- 1 tsp vanilla extract
- 1 tsp cinnamon, ground
- 1/2 tsp ginger, ground
- 1/4 tsp nutmeg, grated
- 1/4 tsp allspice, ground
DirectionsIn medium bowl, combine both flours, salt, sugar, and baking powder.
In small bowl, mix oil and soymilk mixture.
Pour liquid mixture into dry ingredients, and mix with fork until dough holds together in ball.
If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
(If time allows, cover with plastic wrap and refrigerate for 1 hour.
) Roll out dough on lightly floured surface with lightly floured rolling pin, forming 11-inch circle.
Line 9-inch pie plate with dough.
Flute or crimp edges with fingers or fork.
Cover with plastic wrap, and refrigerate until ready to use.
Preheat oven to 425F.
In large bowl, mix all remaining ingredients until smooth and blended.
Pour into prepared crust and smooth top.
Bake 10 minutes.
Reduce oven temperature to 350F; bake until filling is set, about 50 minutes.
Set on wire rack to cool, then refrigerate overnight.
Top with your choice of dessert topping if desired.
NOTE: If you are going to use fresh pumpkin for the pie, do not use the jack-o-lantern type; the flesh of these large pumpkins is too watery and stringy.
Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash.
To bake, cut pumpkins in half and remove seeds.
Set, cut side down, in a lightly oiled baking pan.
Bake at 400F for 30 to 40 minutes.
Scoop out the cooked flesh and puree.