What you'll need
Filling
(you can used canned pumpkin pie filling, but that isn't any fun!)
- 2 cups canned pumpkin
- 1 cup soy milk
- 3/4 cup agave nectar
- 1/4 cup cornstarch
- 1/2 tablespoon dark molasses
- 1 teaspoon vanilla extract
- 1 tsp ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground allspice
Crust
(we used pre-made crust)
- 1/2 cup unbleached flour
- 7 tablespoon whole wheat pastry flour
- 1/2 teaspoon. salt
- 1/2 teaspoon agave nectar
- 1/2 teaspoon baking powder
- 3 tablespoon canola oil
- 3 tablespoons soy milk plus 1/2 teaspoon lemon juice
- 3 to 4 tablespoons water
How to make
*If making the crust yourself, preheat to 425F. If using pre-made crust, heat to 350F*
We used a pre-made crust! Completely vegan and made of graham crackers
To make the crust, mix all ingredients together and roll into a ball. Roll flat into a 11 inch circle with a rolling pin and line a 9 inch pie plate. Crimp the edges by hand or with a fork. Cover and refrigerate.
Agave nectar was one of the ingredients we used instead of sugar. If using this, reduce the amount of liquid by a tiny tiny bit - about a tablespoon or two - and increase cooking time by 3 minutes or so.
Mix all of the ingredients together for the filling. Make sure you mix thoroughly. Pour gently into pie pan and bake!
*If making the crust yourself, you must bake for 10 minutes with filling at 425F, then reduce to 350F and continue to bake for 50 minutes. If using pre-made crust, simply bake for 50 minutes at 350F*
When finished, cool for 10 minutes, refrigerate, and enjoy the next day!
Where we went wrong...
Don't get me wrong, it tasted GREAT the first bite, but it was wayyy too sweet! We couldn't figure out why until I looked at the pictures I had taken - We used Pumpkin Pie Filling instead of pumpkin! Oops!! The next one tasted great, although there were no pictures of that :)
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