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vegan pumpkin pie

The Crust:
  • 3 cups whole wheat pastry flour (or 1 1/2 c. pastry, 1 1/2 c. unbleached white)
  • 1/2 tsp. salt
  • 1/2 cup safflower oil, 1/2 cup cold water or just enough to make a workable dough.
Combine flour and salt in a mixing bowl. Add oil all at once and work into flour lightly and deftly with a fork until the oil coats the flour. The mixture should have a pebbly consistency. Add water all at once, mixing quickly with a fork until a ball of dough is formed in the center of the bowl. Roll out half of the dough on a lightly floured board (or between 2 pieces of wax paper, wetting the surface under the bottom paper to prevent sliding.)

Use light, short strokes, working out from the center. When dough is half rolled out, use longer strokes, applying more pressure. This ensures an even crust. Peel off top piece of paper and invert rolled dough into 9" pie pan. Peel off bottom layer of paper. If rolling on floured surface, turn dough over when half rolled out, lightly re-flouring surface, before proceeding. When finished rolling, fold dough carefully in half to place into pie pan.

Pumpkin Filling:

Mix the following together with an electric mixer til smooth (we like to blend it too, after mixing, for super-smooth creamy goodness):
  • 3 1/4 cups pumpkin, mashed
  • 2 cups thick milk - soy or nut
  • 1/4 cup arrowroot powder
  • 1/4 cup almond butter or tahini
  • 1 cup brown rice syrup *OR* 1 cup pure maple syrup
  • 1 Tbsp. vanilla
  • 1 Tbsp. cinnamon
  • 1/2 tsp salt
Pour into pie shell and bake at 425 ° for 15 minutes, then at 250 ° for 1 1/4 hours. Will be nice and firm when cooled.

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