Trusty Pumpkin Pie: Vegan
- November 2008
- Recipes
2 uncooked pie crusts (these can be bought from the health food store, if you don’t want to deal, or you can use the same recipe from my Apple Pie which is really easy)
1 20 ounce can pumpkin
4 Tbsp cornstarch
original recipe asks for 3/4 cup water and 1 1/2 cups sugar. I adjust less water, and less maple syrup to substitute for sugar. About 1/3 cup water and 1/2 maple syrup (or honey or agave nectar or whatever you like) is what I use.
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1/2 cup soy milk powder
2 1/2 cups water
1 cup flour
Preheat oven to 425. Whisk cornstarch and water (the first amount listed), and then add to pumpkin and mix well. Add sweetener, salt, cinnamon, ginger and cloves.
Mix together soy milk powder and 2 1/2 cups water until dissolved. Add to pumpkin mix, and then mix in flour.
Pour mix into the pie shells. Bake for 15 minutes at 425, with tin foil over the top. Lower temperature to 350 for another hour or so. Remove tin foil at the very end to brown the crust.
