Vegan Pumpkin Pie and Crust

Ingredients

For the Crust

• 1 1/2 cups whole wheat pastry flour
• 1/4 teaspoon salt
• 1/4 cup canola oil
• 4-8 tablespoons soymilk, cold

For the Filling

• 1 (15 ounce) can pumpkin
• 1 (12 ounce) package firm silken tofu
• 3/4 cup vegan sugar
• 1 teaspoon cinnamon, freshly ground
• 1/2 teaspoon nutmeg, freshly ground
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves

Directions

1. 1

   Preheat the oven to 400°F Set aside a 9” pie plate. In a mixing bowl, sift together the flour and salt. Cut in the oil, drizzling bit by bit and stirring with a fork until all of the oil is added and the flour resembles a coarse meal. Sprinkle the soy milk over the flour, 2 tablespoons at a time, and mix with your hands until you form a solid dough. Be careful not to overwork the dough or to add too much liquid. It should have a drier texture, not moist or soggy.

2. 2

   Form the dough into a ball and set on a piece of wax or parchment paper. Place another piece of paper on top and roll out the dough into a circle 1-2 inches wider than the pie plate. Remove the top paper and carefully transfer the crust to the plate. Smooth out the sides, trim off extra dough, and crimp the edges of the crust. Poke all over with a fork before placing in the oven. Cook for 12-15 minutes, until the crust is golden brown. Let cool before pouring in the filling.

3. 3

   To make filling, empty the silken tofu into a food processor and blend until smooth. Add the rest of the ingredients and blend until everything is well combined. Pour into the crust and smooth out the top. Bake in a 375F oven for one hour, or until a toothpick comes out almost clean. Let the pie cool for at least 30 minutes before serving.