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Prep time: 30 minutes, Cook Time: 60 minutes, Serves: 8 to 10
Crust 2 1/2 c. organic, unbleached all-purpose flour 1 tsp. sea salt 2/3 c. Spectrum Non-Hydrogenated Vegetable Shortening 1/2 c. non-hydrogenated dairy-free margarine substitute 6 to 8 Tbsp. ice cold water Filling 8 oz. organic silken firm tofu, drained 3 c. Organic Pumpkin Puree 1 1/2 c. organic light brown sugar 2 Tbsp. Organic Maple Syrup 1 tsp. sea salt 2 tsp. vanilla extract 2 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground cloves 1 tsp. ground allspice 2 tsp. freshly ground nutmeg Preheat oven to 425° F. Sift together salt and flour. Cut shortening and margarine into the flour mixture using two knives, a pastry blender or a food processor. Be careful to not over mix. You should still be able to see pea-sized pieces shortening and margarine. Sprinkle cold water over the mixture, one tablespoon at a time. Mixing with a fork after each addition. Dough will be slightly crumbly, but hold together when pressed. Wrap dough in plastic wrap. Refrigerate for 30 minutes. Prepare filling during this time. Place filling ingredients in a food processor. Pulse until well mixed. Divide dough in two. Rewrap second piece and return to refrigerator. Sprinkle work surface and rolling pin with flour. Roll dough out to a circle with an 11-inch diameter. Place in pie pan. Crimp edges. Cover and return to refrigerator. Repeat with second piece of dough. Pour pie filling into each crust. Bake 15 minutes at 425, then turn down to 375 and bake for 45 minutes longer. Cool before serving. Top with vegan whipped cream or soy or rice ice cream. Make this pie gluten-free by substituting the crust here with our gluten-free pie crust recipe. |
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