Vegan Pumpkin Pie with Gingerbread Crust
Nov. 23rd, 2011 11:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
untonugganWhy do I bake vegan even though I'm not vegan (anymore)? I'm lactose intolerant and butter makes my stomach unhappy. Plus this way I can lick the bowl, and I don't have to worry about disinfecting things to avoid salmonella and other nasty diseases.
I can't yet testify for how tasty this pie is as I'm saving it for tomorrow (Thanksgiving). However, I'm writing down the recipe - an odd conglomeration of several I found plus some things from my brain - so that I can try it again if it works out or modify it slightly to make it even more delicious. With that warning, you are welcome to try it at your own risk.
Vegan Pumpkin Pie with Gingerbread Crust
Ingredients
For the Crust
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 cup brown sugar
1 tsp ground ginger
1 tsp ground cinammon
1/4 tsp ground allspice
1/4 tsp mace (you can also use nutmeg, but I couldn't find ours and mace has a slightly milder flavor)
1/2 tsp salt
1 tsp baking powder
1/2 cup nonhydrogenated margarine
1 tbsp molasses, approximately
2 tbsp cold water
For the Filling
1 16 oz can (2 cups) canned pumpkin or pureed home-cooked fresh pumpkin (not the carving kind, the pie kind)
1 cup soymilk, rice milk, or the non-dairy milk of your choice
3/4 cup granulated sugar
1/4 cup cornstarch (note: you could probably substitute arrowroot powder or even ground flaxseeds; you just need some sort of binding agent to substitute for eggs)
1/2 tbsp. molasses or to taste
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground ginger
1/4 tsp mace (or nutmeg, see above)
1/4 tsp ground allspice
Preheat oven to 375 Degrees F
Make the crust
Grease an 8"-9" pie tin. Combine the dry ingredients and use a whisk or fork to sift out any lumps. Add the margarine and cut in with a pastry cutter, knife, fork, or your fingers (with clean hands). Once it's nice and crumbly add the molasses (I poured directly from the bottle to avoid extra mess) and water. Combine with your fingers until it starts to stick to itself and form a dough. Knead into a ball. Place dough in center of the pie tin and press outward gently until it covers the bottom and sides of the tin. It's okay if you make the occasional hole (it's easy to patch). If you're feeling fancy you can "flute" the edges with a fork or your fingers. Place in the oven and bake for 10 minutes.
Meanwhile, make the filling...
In a large bowl, mix all filling ingredients until smooth. Remove pie crust from oven after the ten minutes are up and pour into the crust. Wearing oven mitts (as the tin is hot) gently shake the tin back and forth until the top of the pie crust is level...or, you know, use a spoon to even it out. Either way. Reduce oven temperature to 350 degrees F and replace pie in oven. Bake for 50 minutes or until filling is set. Let pie cool at room temperature, then cover and refrigerate overnight (or a few hours until dinner if you're short on time!).
Enjoy! (I hope)
Reminder: This is a test recipe, results still unknown.
I can't yet testify for how tasty this pie is as I'm saving it for tomorrow (Thanksgiving). However, I'm writing down the recipe - an odd conglomeration of several I found plus some things from my brain - so that I can try it again if it works out or modify it slightly to make it even more delicious. With that warning, you are welcome to try it at your own risk.
Vegan Pumpkin Pie with Gingerbread Crust
Ingredients
For the Crust
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 cup brown sugar
1 tsp ground ginger
1 tsp ground cinammon
1/4 tsp ground allspice
1/4 tsp mace (you can also use nutmeg, but I couldn't find ours and mace has a slightly milder flavor)
1/2 tsp salt
1 tsp baking powder
1/2 cup nonhydrogenated margarine
1 tbsp molasses, approximately
2 tbsp cold water
For the Filling
1 16 oz can (2 cups) canned pumpkin or pureed home-cooked fresh pumpkin (not the carving kind, the pie kind)
1 cup soymilk, rice milk, or the non-dairy milk of your choice
3/4 cup granulated sugar
1/4 cup cornstarch (note: you could probably substitute arrowroot powder or even ground flaxseeds; you just need some sort of binding agent to substitute for eggs)
1/2 tbsp. molasses or to taste
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground ginger
1/4 tsp mace (or nutmeg, see above)
1/4 tsp ground allspice
Preheat oven to 375 Degrees F
Make the crust
Grease an 8"-9" pie tin. Combine the dry ingredients and use a whisk or fork to sift out any lumps. Add the margarine and cut in with a pastry cutter, knife, fork, or your fingers (with clean hands). Once it's nice and crumbly add the molasses (I poured directly from the bottle to avoid extra mess) and water. Combine with your fingers until it starts to stick to itself and form a dough. Knead into a ball. Place dough in center of the pie tin and press outward gently until it covers the bottom and sides of the tin. It's okay if you make the occasional hole (it's easy to patch). If you're feeling fancy you can "flute" the edges with a fork or your fingers. Place in the oven and bake for 10 minutes.
Meanwhile, make the filling...
In a large bowl, mix all filling ingredients until smooth. Remove pie crust from oven after the ten minutes are up and pour into the crust. Wearing oven mitts (as the tin is hot) gently shake the tin back and forth until the top of the pie crust is level...or, you know, use a spoon to even it out. Either way. Reduce oven temperature to 350 degrees F and replace pie in oven. Bake for 50 minutes or until filling is set. Let pie cool at room temperature, then cover and refrigerate overnight (or a few hours until dinner if you're short on time!).
Enjoy! (I hope)
Reminder: This is a test recipe, results still unknown.
