Sunday, November 23, 2014

Vegan Pumpkin Pie Filling


I found the recipe this is based off of on the internet a couple years back while looking for vegan dessert options. Most of my friends that have tasted this have ranted and raved about how delicious it turned out and how they could not tell it was vegan.



Filling (1 8"-9" pie):
1 15 oz can of Pumpkin
1 cup organic soymilk
1/2 cup honey or maple syrup
1/4 cup cornstarch
1/2 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg

This crust is not vegan or gluten free. Feel free to look for substitute if you need to.
 
Ingredients (1 crust):
1 1/4 cups whole wheat pastry flour
1/4 teaspoon salt
1/2 cup margarine
3-4 Tbsp ice water
Directions:
Using a food processor, blend until mixture resembles coarse crumbs. Sprinkle in cold water, a tablespoon at a time, mixing lightly after each addition until pastry just holds together. 3 Tbsp of ice water works well for me most of the time.

Roll out on floured surface. and place it into pie pan. Cutoff excess crust and pinch edges up.
Pour filling into pie crust and bake at 350 for 45 minutes

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