Ingredients
-
-
1/2
-
7
-
1/2
-
1/2
-
1/2
-
3
-
3
-
1/2
-
3 - 4
-
-
2
-
1
-
3/4
-
1/4
Directions
Vegan Pumpkin Pie, This comes from the Vegetarian Times Complete Thanksgiving Cookbook , we have made this pie for a few events and always please the crowd one year I forgot the sugar and we just poured maple syrup on it it was still delicious
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Steps
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1
Done
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To Make the Crust, in a Medium Bowl, Combine Flours, Salt, Sugar and Baking Powder. |
|
2
Done
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in a Small Bowl, Mix Oil and Soy Milk Mixture. |
|
3
Done
|
Pour Liquid Mixture Into Dry Ingredients and Mix With a Fork Until Dough Holds Together in a Ball. |
|
4
Done
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If It Is Too Dry, Add Some Water, a Little at a Time, Until Dough Is Moist Enough to Roll. |
|
5
Done
|
(if Time Allows, Cover With Plastic Wrap and Refrigerate For One Hour.) Roll Out Dough on Lightly Floured Surfaced With a Floured Rolling Pin, Forming an 11-Inch Circle. |
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6
Done
|
Line a 9-Inch Pie Pan With the Dough. |
|
7
Done
|
Flute or Crimp the Edges With Your Fingers or a Fork. |
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8
Done
|
Cover With Plastic and Refrigerate Until Ready to Use. |
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9
Done
|
Pre-Heat Oven to 425f. |
|
10
Done
|
to Prepare the Filling, in a Large Bowl, Mix All Remaining Ingredients Until Smooth and Blunted. |
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11
Done
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Pour Into Prepared Crust and Smooth Top. |
|
12
Done
|
Bake 10 Minutes, Then Reduce Oven Temperature to 350f and Bake Until Filling Is Set, About 50 Minutes. |
|
13
Done
|
Note: For Best Results, Filling Must Set Overnight in the Refrigerator, So Make It the Day Before You Want to Serve It. |
