Vegan Pumpkin Pie

by robertjaimes

Servings: 1 pie

INGREDIENTS

Crust:
2.5 Cups AP Flour
2 Tbsp. Cinnamon
1 Tbsp Brown Sugar

1/2 C. Vegan Margerine (COLD!)
5-6 Tbsp Ice Water


Pie Filling:
1.5 Cups Canned Pumpkin (or 2 cups steamed, mashed, fresh pumpkin)
1/2 Cup Apple Butter***
3 Tsp. Egg Replacer (powder)
1/4 Cup HOT water
1/2 Cup Maple Syrup
2 Tbsp Lemon Juice
2 tsp Vanilla Extract
1 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp grated nutmeg
1/4 tsp finely grated ginger, or powdered ginger

INSTRUCTIONS

Crust:
In food processor, combine first 4 ingredients and pulse until combined. Add the COLD vegan margarine in chunks and pulse until broken up to pea size chunks. 8 pulses is the average with my machine.

Add 5 Tbsp. of ice water and pulse again until moisture is just spread throughout the bowl. 4 pulses is the average with my machine. Dump into zip top bag and refridgerate at least 1/2 hour, up to 3 days in advance.

Roll out cold dough on lightly floured surface to 1/4-inch thickness. Line pie plate with dough and cut off excess crust (there will be extra). Fold edges under to create a smooth edge. Cover with plastic and chill until ready to use.

Filling:
Combine the egg replace with the hot water and mix well. Combine all remaining ingredients with the egg replacer in a bowl and fold until well combined.

Pour into prepared pie crust and bake on middle rack of 375°F oven for an hour. Allow to cool completely before serving.

If you want to be "fancy", roll out the extra crust dough and cut out a design (like a pumpkin). Brush with water and sprinkle with cinnamon sugar. Bake the design on a cookie sheet for 15 minutes after the pie comes out of the oven. (I usually turn the oven off and cook it as the oven cools down.) Cool on a wire rack.

Place the crust design on the pie before serving.

CHEF COMMENTS

Allow to chill overnight for best results.

* Apple Butter is usually found near the Apple Sauce in most markets. It does NOT contain butter.

Tagged: desserts, pies, pumpkinpie add tags

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