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Vegan North American Recipes
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Vegan Pumpkin Pie
From: Pagina777

This is from Vegetarian Times, month uncertain, year 1997.

FILLING:

  • 2 c. pumpkin
  • 1 c. soymilk (low-fat soy milk okay)
  • 1/2 c. honey, or 3/4 c. granulated cane syrup
  • 1/4 c. cornstarch
  • 1/2 T. dark molasses or to taste
  • 1 t. vanilla extract
  • 1 t. ground cinnamon
  • 1/2 t. salt
  • 1/4 t. ground nutmeg
  • 1/2 t. ground ginger
  • 1/4 t. ground allspice
Preheat oven to 425 degrees.
In a large bowl, mix all ingredients until smooth.
It's better to mix the cornstarch into the soymilk first and smush any lumps in that step.
Pour into crust.

Crust:

  • 1/2 c. unbleached flour
  • 7 T. whole wheat pastry flour
  • 1/2 t. salt
  • 1/2 t. sugar
  • 1/2 t. baking powder
  • 3 T. canola oil
  • 3 T. soymilk
  • 1/2 t. lemon juice
  • 3 to 4 T. water
In medium bowl, combine flours, salt, sugar, and baking powder.
In small bowl, mix together oil, soymilk, and lemon juice.
Pour liquid mix into dry.
Mix with fork until it holds together.
Add water as necessary.
Place in fridge for an hour.
Roll out dough and line a 9 inch pie plate.
Refrgerate until ready to use.

Note: Try not to overwork the dough.
Overworking wheat makes it tough.