The Vegan Temptress’ Classic Pumpkin Pie
PrintIngredients
- 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
Instructions
- 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.
Makes 1 pie
