Divinely Delicious Vegan Pumpkin Pie

Vegetarians, vegans and non-vegetarians all love this pumpkin pie recipe!

"That pumpkin pie was delicious -- I wouldn't have known it was vegan if you hadn't told me...and I wolfed it all down immediately when I got home" J.B.

One 9" vegan pumpkin pie, 6 - 8 servings:
Fresh, organic ingredients are key to a divinely delicious pumpkin pie. We're convinced it's canned pumpkin that gives pumpkin pie a bad reputation, and makes people foolishly think they hate it.

Ingredients:

1. 1 3/4 cups fresh organic pureed pumpkin, butter nut squash or yam - see recipe below
2. 1/2 cup organic coconut milk
3. 1/2 cup soft organic tofu
4. 2 Tbsp organic unbleached white flour
5. 2 Tblsp organic cornstarch
6. 1 tsp vanilla
7. 3/4 tsp. cinnamon
8. 1/8 tsp nutmeg
9. 1/8 tsp cloves
10. 1/2 tsp salt
11. 3/4 tsp ginger
12. 2 Tbsp light organic molasses (NOT blackstrap - too strong)
13. 1/2 c. organic unbleached suger
14. 1 pie crust: See recipe below

If you want two pies, double the pie ingredients, and pie crust. One 5 lb pie pumpkin is usually enough for two pies.

Pie Filling Directions:

1. Preheat oven to 425 degrees
2. Blend the tofu & coconut milk together in a blender (best), food processor or press the tofu through a food mill
3. Blend the pumpkin, molasses, sugar, spices and salt with the blended tofu & coconut milk
4. Lightly coat the bottom of the pie crust with flour
5. Pour filling in crust, bake for 10 min at 425 degrees, reduce to 350 degrees, bake another 30 minutes.
6. Allow to cool completely before serving, or even chill to bring forth the full flavor and texture.
7. Serve with cashew cream or tofu whip - recipes in Lorna Sass Complete Vegetarian Cookbook or try this cashew cream recipe

Pumpkin, squash or yam:

1. 1 small pie pumpkin, butternut squash (2 lbs) or 2 medium yams
2. Using a big sharp knife, cut into 8 pieces & remove seed pulp
3. Place in a large baking pan, filled with 1/4" water, and cover with foil or cookie sheet
4. Bake at 350 degrees for 1 hour, or until tender
5. Let cool, then scoop the pumpkin out of the skins
6. Puree in a food processor, blender, or put through a sieve or food mill

Pie Crust: For 1 pie:

1. 3/4 c. organic unbleached white flour
2. 1/4 cup organic whole wheat pastry flour or spelt flour
3. 1/4 cup organic amaranth flour
4. 1/4 tsp salt
5. 1/2 c. organic veggie buttery stick
6. 2 - 3 Tblsp ice water
7. Blend flours + salt.
8. Cut veggie butter in chunks, blend with flour in food processor, with pastry blender or cut in small pieces and rub in to flour with your fingers until mixture is crumbly
9. Add just enough water so the mixture begins to clump together (mix with fingers or fork, or in food processor)
10. Roll out crust, or press into pie plate with fingers, trim and crimp edges
11. Freeze for half an hour while you prepare the filling

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