Vegan Pumpkin Pie

Vegan Pumpkin Pie Ingredients

CRUST	1 c Low-fat soymilk or rice milk
1/2 c Unbleached flour	OR low-fat milk
7 tb Whole wheat pastry flour	1/2 c Honey
1/2 ts Salt	OR 3/4 cup granulated sugar
1/2 ts Sugar or granulated sugar	1/4 c Cornstarch
1/2 ts Baking powder	1/2 tb Dark molasses or to taste
3 tb Canola oil	1 ts Vanilla extract
3 tb Soymilk plus 1/2 tsp. lemon	1 ts Ground cinnamon
OR buttermilk	1/2 ts Salt
3 tb Water; up to 4	1/2 ts Ground ginger
FILLING	1/4 ts Grated nutmeg
2 c Canned pumpkin	1/4 ts Ground allspice
OR pureed home-cooked fresh

Instructions for Vegan Pumpkin Pie

8 SERVINGS VEGAN The pie filling in this recipe needs to set overnight in the refrigerator, so make it the day before you serve it. Crust: In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture or buttermilk. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a 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 a lightly floured surface with a lightly floured rolling pin forming an 11 -inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 425 degrees. 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 350 degrees; 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 this 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 400 degrees for 30 to 40 minutes. Scoop out the cooked flesh and puree. PER SERVING: 280 CAL.; 3G PROT.; 6G TOTAL FAT (2G SAT. FAT); 53G CARB.; 0 CHOL.; 358 MG SOD.; 3G FIBER. Converted by MC_Buster. By Kathleen on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 30 Converted by MM_Buster v2.0l.

Main Ingredient: PieCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Allspice	Baking Powder	Buttermilk	Canola Oil
Cinnamon	Cornstarch	Ginger	Honey
Lemon	Milk	Molasses	Nutmeg
Pumpkin	Rice	Salt	Sugar
Vanilla	Wheat

Vegetables Corn Butter Rice Ginger Lemon Milk Pie

for flavor and categorization

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