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VEGAN PUMPKIN PIE
1/2 cup unbleached flour
7 Tbsp whole wheat pastry flour
1/2 tsp salt
1/2 tsp sugar
1/2 tsp baking powder
3 Tbsp canola oil
3 Tbsp soymilk
1/2 tsp lemon juice
3 to 4 Tbsp water
2 cups pumpkin
1 cup soymilk (low-fat soy milk okay)
1/2 cup honey, or 3/4 cup granulated cane syrup
1/4 cup cornstarch
1/2 Tbsp dark molasses or to taste
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
In medium bowl, combine flours, salt, sugar, and baking powder.
In small bowl, mix together oil, soymilk, and lemon juice. Pour
liquid mix into dry. Mix with fork until it holds together. Add
water as necessary. Place in refrigerator for an hour. Roll out
dough and line a 9 inch pie plate. Refrigerate until ready to use.
Preheat oven to 425 degrees. In a large bowl, mix pumpkin, soymilk,
honey, cornstarch, molasses, vanilla, cinnamon, salt, nutmeg, ginger
and allspice until smooth. It's better to mix the cornstarch into
the soymilk first and smash any lumps in that step. Pour into
crust.
Note: Try not to overwork the dough. Overworking wheat makes it
tough.
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Pumpkin Pie 02