pumpkin pie

Amazing Vegan Pumpkin Pie


Crust:
    1 1/2 cups flour
    1/2 teaspoon salt
    2 tablespoon sugar
    1/2 cup canola oil
    2 tablespoon plain soy milk (rice or almond would also work)

Directions:

1. Preheat oven to 425 F.
2. Mix pie shell dry ingredients in food processor.  Add liquids and mix fully (will be crumbly). 
   
3. Pat into 9-inch pan with fingers.  Bake at 425 degrees for 10 minutes and remove.

Pie Filling:

    1 can (16 ounces) pureed pure pumpkin
    1 package (12 ounces) silken/soft tofu
    1/2 cup vegan sugar (or 1/3 cup maple syrup)
    1 pkg vanilla pudding mix
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground allspice
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/4 teaspoon ground cardamom
    3 tablespoons cornstarch to firm up the pie filling
   
Directions:

1. Put all pie filling ingredients into food processor and blend thoroughly a couple minutes. 
   
2. Pour mixture into pie shell.
3. Lower heat to 375 F and bake for 1 hr 15 minutes. Test and make sure that knife inserted comes out cleanly.  If not, continue baking.
   
4. Chill and serve at room temperature.