8 Servings

Total Prep & Cook Time: 40 Min

Nutrition Data Per Serving, 120 g: 158 calories, 28g carbohydrate, 5g fat, 12mg sodium, 1g dietary fiber, 2g protein, very low in Cholesterol and Sodium, very good source of Vit A. Estimated glycemic load: 18.

Pie Filling Ingredients:

1 unbaked single vegan pie crust
2 cups fresh cooked, puréed pumpkin or butternut squash - see directions below. (Or one 16 oz can)
3/4 cup full fat coconut milk
1/3 cup soft silken tofu
2 Tbsp all purpose flour
1 tsp vanilla
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
2 Tbsp light organic molasses (NOT blackstrap - too strong)
1/2 c. organic unbleached cane sugar OR brown sugar
2 Tbsp Ener-G egg replacer

Pie Filling Directions:

Preheat oven to 425 degrees
Blend all ingredients in a blender or food processor
Pour the pie filling into the unbaked pie crust (dust with flour first)
Bake at 425 for 10 minutes, then reduce heat to 350 and cook for 30 more minutes until the pie is almost completely firm in the center and the crust is golden. It will be slightly jiggley in the center
Remove from oven and cool completely before serving

Cooking Pumpkin Or Squash:

One 3 - 4 lb pie pumpkin, or butternut squash
Using a big sharp knife, cut into 8 pieces & remove seed pulp
Place in a large baking pan, filled with 1/4 inch of water, and cover with foil or a tight fitting lid
Bake at 350 degrees for 1 hour, or until tender
Let cool, covered, then scoop the pumpkin out of the skins
Puree in a food processor, blender, or put through a sieve or food mill
Refrigerate or freeze what you don't need for pumpkin bread or pumpkin soup

Recipe Tips:

One 3 - 5 lb pie pumpkin is usually enough for two pies, and you can also use butternut squash.

But if you are pressed for time, it’s okay to use canned. Pumpkin pie fans won't mind, although you won't make any converts

The secret to successful vegan pie crust is to chill every single ingredient, plus the pastry blender and the bowl.

For best results, handle the dough with your hands as little as possible.

You'll have pie crust left over for a few tarts or pie crust cookies, invented by children for children (cut out shapes with cookie cutter, sprinkle with sugar & cinnamon)

Yield: 9 inch pie crust





Total Prep Time: 45 Min (including chilling)

Yield: 9 inch pie crust

Nutrition Data, 92g Serving: 260 cal, 40g carb, 8g fat, 294 mg sodium, 1g fiber, 5g protein, low Cholesterol, good source Vit A, K, Thiamin. Estimated glycemic load 28

Ingredients - Single Crust:

1 1/2 cups all purpose flour
2/3 cup frozen Earth Balance veggie spread
Ice water
Optional: Use 1/2 tsp salt if your veggie spread is unsalted

Ingredients - Double Crust:

2 1/2 cups all purpose flour
1 cup frozen Earth Balance veggie spread
Ice water
Optional: Use 1/2 tsp salt if your veggie spread is unsalted

Directions:

Chill flour and pastry blender in large mixing bowl for 1/2 an hour - the freezer is ideal
Cut the frozen veggie spread into the flour with a pastry blender or a fork until the mixture resembles a coarse meal

Rub together with your hands until the veg spread is absorbed into the flour and the mixture is crumbly (this prevents crumbly dough)

Add a few Tbsp ice water gradually, mixing with a fork, just until it starts to clump together
Handling the dough as little as possible, quickly form a ball of dough

Press the dough flat into a disk and roll out on a lightly floured surface with a lightly floured rolling pin

For the best results, roll away from your body and after every one or two strokes give the dough a slight clockwise turn. Lift the dough partway up and sprinkle more flour underneath as needed
Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate

Carefully transfer the crust to the pie plate by folding the dough in half and quickly lifting it to the pie plate and than unfolding it

Center the crust and trim so that the crust hangs slightly over the edge
Flute the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust. Push the thumb forward while pulling the index fingers toward you

Continue clockwise in this manner until you have gone all way around the rim of the pie
For a double crust add the filling and the top crust before trimming and fluting
Slash 3 steam vents in the top crust in a spoke pattern or just make a large 'V' if your pie will be served alongside non-vegan pies

Tools for quick easy pastry making:

A heavy wooden or marble rolling pin something like this.
By the way - for years of faithful, trouble free service, don't immerse your wooden rolling pin in water, or put it in the dish washer. Just wipe clean with a damp cloth and air dry
A sturdy pastry blender with flat blades, not wires like this one
You can use two knives, or a fork, as a pastry blender, but it's laborious