Since my podcast on Webtalkradio.net discussed having vegetarians for Thanksgiving, I have to have a vegan pumpkin pie recipe. So here it is!
Ingredients for Filling:
One 15 oz. can of pumpkin
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. sea salt
3 Tbsps. Kuzu, thickening agent
1 cup soy or rice or almond milk
1 cup brown rice powder
Directions for Pie Filling:
1. Pre-heat oven 425 degrees.
2. Mix brown rice powder, salt, cinnamon, ginger, nutmeg and cloves in a small bowl.
3. Place the kuzu in a small bowl with enough of the measured soymilk to cover generously. Mix with your hands or whisk it until it is completely dissolved.
4. Stir in the pumpkin and spice mixture and gradually stir in the kuzu along with the remainder of the soymilk.
5. Pour into an unbaked pie crust and bake for 15 minutes, cover the pie crust edges, then reduce the oven termperature to 350 degrees for 40-50 minutes.
6. The clean knife test does not work in this case because of the lack of eggs so take pie out of oven after 50 minutes. If pie starts to set up, then put in refrigerator for 2hours prior to serving.
Ingredients for Pie Crust:
1 cup whole-wheat pastry flour
1 cup unbleached white flour
¼ cup light vegetable oil (walnut, almond, sunflower, safflower, etc.)
¼ cup brown rice syrup or pure maple syrup
Up to 1/4 cup water, apple juice or cider or soy milk
¼ tsp. sea salt
Directions for Pie Crust:
1. Preheat oven to 350 degrees;
2. Mix the dry ingredients – flours and salt. Stir in oil until lumps or beads of dough form, or until it resembles coarse meal.
3. Add brown rice syrup then the liquid (water, juice, or soy milk) gradually. Mix quickly until you have a somewhat soft, pliable ball in the center of the bowl. Add a little more flour if necessary.
4. Gather dough together with your hands and lightly form it into a smooth flattened disk. The mixture can be rough, not fully mixed, so dough appears marbled when it’s rolled out, indicating the crust will be flaky;
5. Roll dough in a circular shape between sheets of parchment paper; sprinkle flour over the bottom sheet and on top of the dough. Use light, short strokes in the beginning, starting from the center outward in each direction. Then use longer strokes, applying more pressure to ensure an even crust;
6. Peel off top piece of parchment paper and invert rolled dough onto oiled pie or tart. Peel off other layer of paper. With your fingers or scissors, trim off the excess dough to within a finger’s width of the rim. If the dough tears, patch it with a small disk of dough;
7. For a pie, crimp the edges by pressing dough between the fingertips (thumbs and forefingers) of both hands. Or simply score the edges with a fork.
8. Bake pie crust, alone or filled, in the bottom third of oven until just about done, 12-20 minutes alone or with a pre-cooked filling, 15-90 minutes with an uncooked filling.