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Sunday, November 28, 2010

Soy Free VEGAN Pumpkin Pie for the WIN, WIN, WIN!

(a perfect pumpkin pie)

(before I mastered the smooth)

It's the time of year where pumpkins are fruitful and my wee vegan stomach is craving the tastes and joys of being filled with Pumpkin Pie! My dear friend Heather B. shared this recipe with me. I've been in search of a great soy-free vegan pumpkin pie. The tofu pies never seem to cook up well for me. The original recipe called for a bit of Molasses for flavor but I've omitted it. Also the pie takes a bit to set so give it plenty of time to cool. I set mine in the fridge for a couple hours before eating and it turned out nummy!

The Pie Crust:

3 Cups of Flour
1/2 Cup of Olive Oil
1 Cup of water
1 & 3/4 tsp of salt

This pie crust recipe actually makes both a top and bottom crust. Make two and freeze the other half so you have it ready to go the next time your craving pie! Sift the flour and salt together (just mix it up well with a whisk). Add in the olive oil and mix with a spatula until everything comes to a sandy texture. Add in a half of cup of water and mix well then add the additional half cup. Need the dough well. Roll out the dough and fix it into a pie pan. Oh, don't forget to talk nice to it!

Preheat oven to 350 degrees.

Pre-cook the pie crust for about ten minutes. Cover the edges with a bit of foil to prevent the crust form burning or browning and remove after ten minutes have passed.

The Filling:

Blend in blender:

2 Cups of Canned Pumpkin
1 Cup of Vanilla almond milk
3/4 Cup of Sucanat (you can use brown sugar if you'd like, but I prefer Sucanat)
1/4 Cup of Cornstarch
1 teaspoon of Ground Cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1/4 tsp. ground allspice or cloves

Blend the heck out of the ingredients until it's all mixed to a nice smooth. Pour the filling into your ready pie crust and smooth over the top with a spatula. This is a real art form! The smoother the pie the less cracks you'll have once it's baked up and cooled for eating.

Once you have it nice and smooth, bake for an hour at 350. After it comes out of the oven, let it cool for a bit then stick in the fridge for a couple hours before you serve it.

If you give this one a try, report back and let me know how it turned out for you! Again, thanks to Heather for the recipe!

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