vegan pumpkin pie and an unusal pie crust


adapted from this site:http://www.boutell.com/vegetarian/pumpkin-pie.html

I had to reduce sugar from original recipe and the cinnamon a little, because there are no eggs in this you can test the mixture  for sweetness and add more as you go.

I like to roast my pumpkin rather than steam it, mainly as I am lazy and dont enjoy peeling things.  So slice your pumpkin in half scoop out the stringy bits. reserve and rinse the pumpkin seeds for later.  Place your pumpkin cut side down on a lightly greased baking sheet and bake at gas mark 6 for roughly 40 minutes or until tender when piecered with a fork.  Scoop out the flesh from the skin and mash roughly.

1 pie crust see below

Filling:

1 box silken tofu

1 heaping cup pumpkin

3/4 cup brown sugar

1/4 teapsoon salt

1/2  teaspoon cinnamon

1 teaspoon ground dry ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2  teaspoon nutmeg

Preheat oven to gas mark 5.  place all filling ingredients into a blender and blend until smooth spread into pie crust and bake for 30- 40 minutes until the cust has become a deep brown but not burnt.

I used the canola oil pie crust detailed on the with easy and fantatsic results:

1 cup canola (rapeseed) oil

3/4 cup water

4 cups self raising  flour

1/4 teaspoon salt

Mix theflour and salt together. Add the oil and water. Mix until a dough forms. Try not to knead it while forming it into a large ball. If the dough is too dry, add water a tablespoon at a time.

I found this mixture made 4 pie crusts rather than the two perscribed on the web site.  The dough kept well in the fridge for a day or two but dpough that was left for 4 days became quite tough.

Roll the dough out right away and press into pie plate. You’re ready to add your filling and bake your pie!

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