A holiday pie that all can enjoy.
- 1/2 cup unbleached flour
- 7 tablespoons whole wheat pastry flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar or granulated sugar cane syrup
- 1/2 teaspoon baking powder
- 3 tablespoons canola oil
- 3 tablespoons soymilk plus 1/2 tsp. lemon juice
- 3 to 4 tablespoons water
- 2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)
- 1 cup low-fat soymilk or rice milk
- 3/4 cup granulated sugar cane syrup
- 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 grated nutmeg
- 1/4 teaspoon ground allspice
To make Crust:
1. In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture.
2. Pour liquid mixture into dry ingredients and mix with a fork until it 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, cover with plastic wrap and refrigerate for 1 hour.)
3. Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.
4. Preheat oven to 425°F.
To make Filling:
5. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
6. Reduce oven temperature to 350°F; bake until filling is set, about 50 minutes. Set on 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 the 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 400°F for 30 to 40 minutes. Scoop out the cooked flesh and purée.
Also: The pie filling in this recipe needs to set overnight in the refrigerator, so make it the day before you serve it.
Recipe from the November 1997 issue of Vegetarian Times.
- Serving Size: Serves: 8
- Calories: 280
- Carbohydrate Content: 53 g
- Fat Content: 6 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 358 mg