Vegan Pumpkin Pie
½ c. unbleached flour
7 Tbs. whole wheat pastry flour
½ tsp. salt
½ tsp. sugar or granulated sugar cane syrup
½ tsp. baking powder
3 Tbs. canola oil
3 Tbs. soymilk plus ½ tsp. lemon juice
3 to 4 Tbs. water
2 c. canned pumpkin or pureed home-cooked fresh pumpkin
1 cup low-fat soymilk or rice milk
¾ c. granulated sugar can syrup or ½ c. honey
¼ c. cornstarch
½ Tbs. vanilla extract
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground allspice
Crust: In medium bowl, combine flours, salt sugar and baking powder. In small bowl, mix oil and soymilk mixture.
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).
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.