Pumpkin Pie -- vegan

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* Exported from MasterCook *

 

Pumpkin Pie

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 165

Serving Size : 8 Preparation Time :0:00

Categories : Pies And Pastry Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***HAVE READY***

1/2 recipe Yeasted Pastry Dough

OR Low-Fat Oil Pastry

(see separate recipes)

***FILLING***

2 cups solid-pack canned pumpkin or cooked

pumpkin

mashed and well-drained

1 cup reduced-fat soymilk

OR other non-dairy milk

3/4 cup brown sugar or Sucanat

OR 1/2 cup honey

1/4 cup cornstarch

1 tablespoon molasses or blackstrap molasses

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground allspice or cloves

 

I've been serving this pie for several years, and no one realizes that it's

not only non-dairy but egg-free and very low in fat. It's very important

to make this the day before you serve it, so that the filling can set properly.

 

Prepare 1/2 recipe of Yeasted Pastry Dough or 1/2 recipe of the Low Fat Oil

Pastry (see separate recipes). Roll it out to fit a lightly oiled, 9 " pie

pan, place it in the pan, and crimp the edges. Preheat the oven to 350F.

 

To make the filling, mix the ingredients well in a blender. When the

mixture is smooth, pour it into the prepared crust. Bake for 60 minutes,

covering the edges of the pie crust with foil if they begin to brown too

quickly. Cool on a rack, then refrigerate overnight before serving. Top

with Whipped Soy Cream Topping (see separate recipe).

 

Serves 8

 

Per serving: Calories: 144, Protein: 3 gm., Fat: 0 gm,. Carbohydrates: 33 gm.

 

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