Vegan Pumpkin Pie

[Guest guest]

Vegan Pumpkin Pie

From the American Vegetarian Cookbook, by Marilyn Diamond

 

3/4 pound firm tofu

2 cups cooked or baked pureed pumpkin

2/3 cup honey or maple syrup

1/4 cup oil

2 Tbsp sorghum or cane molasses

1 tsp vanilla extract

1 1/2 tsp ground cinnamon

3/4 tsp grated nutmeg

3/4 tsp powdered ginger

1/2 tsp mace

1/4 tsp sea salt

1 unbaked Sweet Whole Wheat Crust Recipe follows)

 

Preheat oven to 350. Blend ingredients for filling until smooth and creamy

in a blender or food processor. Pour into pie shell and bake for 1 hour.

Chill and serve with Cashew Whipped Cream.

 

Sweet Whole Wheat Crust

From the American Vegetarian Cookbook, by Marilyn Diamond

 

1 cup whole-wheat pastry flour

1 cup unbleached white flour

7 to 7 1/2 Tbsp soy margarine, cut into bits

1/2 tsp grated nutmeg

dash of salt (optional)

6 Tbsp ice water or very cold apple juice (especially good for apple

pies)

 

Place flours, margarine, nutmeg, and salt in a food processor and process 10

seconds to a cornmeal texture. With processor running, add 3 Tbsp ice water.

Add remaining water slowly, and stop the machine as soon as the dough begins

to form a ball. Tiny pieces of margarine should be visible in dough.

Form the dough into 2 equal balls and flatten one into a thick disk. Flour

your work surface and rolling pin, and roll dough from center out to sides,

turning into a perfect circle about 10 inches in diameter. (Rolling the

dough between two pieces of waxed paper works pretty well too. -- Ari)

Place the rolling pin in the center of the dough. Fold half over the pin and

transfer to a 9-inch pie plate. Press the dough gently into the pie plate,

fold the rough edges under neatly or trim them. Wrap second ball of dough in

waxed paper and refrigerate (or wrap tightly and freeze if you're making a

single-crust pie -- Ari). Cover pie plate with a slightly damp kitchen towel

and place in refrigerator.

Preheat oven and prepare filling as specified for whatever filling recipe

you're using. After pie is filled, if you're using the second crust, roll it

to a 9-inch circle. Place it over the filling, trim, and crimp edge with

thumb and forefinger or flute with a fork. Brush top with melted margarine

if desired.

Makes 2 9-inch crusts, or 1 double crust..