Vegan Pumpkin Pie Recipe

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Addapted from Vegetarian Times

 

Vegan Pumpkin Pie

10 servings—Dairy-Free

The pie filling in this recipe needs to set overnight in the refrigerator, so

make it the day before you serve it.

 

Ingredients

Crust

 

1/2 cup unbleached flour

7 tablespoons whole-wheat pastry flour, plus additional flour for rolling

1/2 teaspoon salt

1/2 teaspoon sugar or granulated sugar cane syrup

1/2 teaspoon baking powder

3 tablespoons canola oil or sunflower oil

3 tablespoons soymilk plus 1/2 teaspoon lemon juice,

3 to 4 tablespoons water

Filling

2 cups canned pumpkin or pureed home-cooked fresh pumpkin

1 cup low-fat soymilk, rice milk

3/4 cup granulated sugar cane syrup

1/4 cup cornstarch

1/2 tablespoon dark molasses, or to taste

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

To make the crust, in a medium bowl, combine flours, salt, sugar, and baking

powder. In small bowl, mix oil and soymilk mixture.

Pour liquid mixture into dry ingredients and mix with a fork until dough 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 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°F. To prepare the filling, in a 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°F; bake until filling is set, about 50 minutes.

Set on a wire rack to cool, then refrigerate overnight. Top with your choice of

dessert topping, if desired.

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