The Vegan Temptress’ Classic Pumpkin Pie
The Vegan Temptress’ Classic Pumpkin Pie
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
1
piePrep time
30
minutesCooking time
1
hour5
minutesTotal time
1
hour35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- For the Crust:
1/4 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. allspice
1/4 cups vegan margarine, chilled and diced
1/4 cups vegan shortening, chilled and diced
1/4 –1/2 cup ice water
- For the Filling:
2 cups canned organic pumpkin
1 cup almond milk
3/4 cup agave syrup
1/4 cups cornstarch
1 Tbsp. molasses
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
Directions
- Preheat the oven to 425°F.
- For the crust, combine the flour, salt, and spices. Add the vegan margarine and shortening and combine well using a pastry cutter or your hands. (The consistency should be similar to damp, soft sand.) Add the ice water and roll into a ball. If the dough is too sticky, add a little more flour. Cover with plastic wrap and refrigerate for at least 20 minutes. Roll out and spread in a 9-inch pie pan.
- For the filling, use a hand mixer or whisk to combine all the ingredients until smooth. Pour into the prepared crust and smooth out the top. Bake for 10 minutes, then reduce the temperature to 350°F and bake for another 55 minutes.
- Let cool, then refrigerate overnight.
