Vegan Pumpkin Pie

[Guest guest]

Originally posted to the Veg-Recipes list by Pat H./Previously posted to CVC by

DeniseC.

***I've omitted the crust recipe and am sending this to VGF for the filling

recipe only. Please ignore the " extra " instructions. LaDonna

 

 

* Exported from MasterCook *

 

Vegan Pumpkin Pie (adapted)

 

Recipe By :Vegetarian Times 1998

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Menu 12

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

 

Use your favorite gluten free pie crust. May omit instructions for pie crust

below and use the method you like most.

 

FILLING:

2 cups pumpkin puree (canned or fresh) -- see directions

1 cup low-fat soy milk or rice milk

1/2 cup honey (or alternative)

1/4 cup cornstarch

1/2 tablespoon dark molasses -- or to taste

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg -- freshly grated

1/4 teaspoon ground allspice

 

To make the rust, in a medium bowl, combine flours, salt, sugar and

baking powder. In a small bowl, mix oil and soy milk mixture.

 

Pour liquid mixture into dry ingredients and mix with a fork until dough

holds together in a ball. If it is too dry, add some water, a little at

a time, until dough is moist enough to roll. (If time allows, over 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. Line a 9-inch pie pan with the dough. Flute

or crimp the edges with your fingers or a fork. over with plastic and

refrigerate until ready to use.

 

Preheat oven to 425F. To prepare the filling, in a large bowl, mix all

remaining ingredients until smooth and blended. Pour into prepared rust

and smooth top. Bake 10 minutes.

 

Reduce oven temperature to 350F; bake until filling is set, about 50

minutes. Set on a wire rack to cool, then refrigerate overnight. Top

with your choice of dessert topping, if desired.

 

Note: If you are going to use fresh pumpkin for this pie, do not use the

jack-o'-lantern type; the flesh of these large pumpkins is too watery

and stringy. Instead, look for small pumpkins, sometimes called pie

pumpkins, or other varieties of winter squash. To bake, cut pumpkins in

half and remove seeds. Set, cut side down, in a lightly oiled baking

pan. Bake at 400F for 30 to 40 minutes. Scoop out the cooked flesh and

puree.

_________________________

Per serving: 280 calories; 3g Protein; 6g Fat; 53g carbs; 0mg chol;

358mg Sodium; 3g fiber.

 

Source:

" Complete Thanksgiving Cookbook: Delicious Desserts "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 213 Calories; 6g Fat (24.7%

calories from fat); 3g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 309mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1

Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : The pie filling in this recipe needs to set overnight in the

refrigerator, so make it the day before you serve it.

 

 

 

 

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