Vegan Pumpkin Pie

Right now the weather is getting colder and our bodies go into eat now think later mode. We tend to feel more tired. And who can resist all the holiday goodies coming our way...

So to help give in to those cravings in a better way, I came up with this pumpkin pie recipe, 100% animal protein free. No dairy, no eggs... The sugar is another problem, but at least you will not be in taking that animal fat. Animal fat is another kind of cholesterol that I am learning is harder to burn off... I didn't think it could be done, and WAY back in the day when my sister made our whole family go vegan we tried one with tofu... BLUG! Don't do it! Tofu in dessert, in my book is a no no... lol.

So I combined my own vegan crust recipe, with my own version of OH SHE GLOWS vegan pumpkin pie recipe, I changed a few things to make this my own. But it's a pretty good dish. How does it compare to regular pumpkin pie, well I ain't gonna lie, it's different, but to me very good, I enjoyed every  bite of my first slice, my second, and my third, lol... If you enjoyed some of my other recipes, chances are you'll go for this one too.

I start out making my own pumpkin puree, but if you don't have time to do this, or the desire, canned is fine, just make sure it's organic, organic tends to taste better and is processed differently. However if you want to take this extra step, not only is it healthier for you, but the taste is so fresh and amazing! Click this link to find out how to do it! It's Not hard all you need is a good sharp knife to hack into the bottleneck pumpkin, olive oil, foil and some baking sheets. How to make your OWN PUREE: http://motherdome.blogspot.com/2012/11/pumpkin-puree-for-baby-food-or-pie.html

Making Pumpkin Puree from scratch. This should yield a little over 36 oz. of puree. This is ALSO great for baby food! For my son I add some home apple puree, cinnamon and vanilla and simmer together, he LOVES it!

Okay for the Crust:
1 and 1/2 cups flour (I like White Lilly if you can find it, it's a Southern thing)
1/2 cup Earth Balance Butter Spread (melted in microwave or sitting out soft) OR 1/2 Cup Spectrum Vegetable Shortening (this will lend a less salty taste).
NOTE: If using Vegetable Shortening, add 1/2 tsp salt
2 Tablespoons Soymilk or Almond milk (vanilla is my preference)

To make Crust:
Step One: Pour in Flour and Sugar and mix together with a fork












Step 2: Pour in melted Earth Balance or Spectrum Organic Vegetable Shortening





Step 3: Mix with a fork mashing and turning to a crumbly mixture

Step 4: Take with your hands and kneed it together with your hands to form a ball

 Step 5: Crumble evenly into a pie plate, no need to grease




Step 6: take the dough and with your fingers press into the pie plate to form a crust, make sure to fill all holes and gaps.

 Pie Filling:
2 1/4 cups pumpkin puree fresh or canned
1/2 cup cane sugar
1/4 cup Whole Soy Vanilla Soy Yogurt
1 Tablespoon Earth Balance (melted)
1/4 cup maple syrup, or Log Cabin Pancake Syrup (which is what I used cause we were out of pure maple syrup)
3 Tablespoons Arrowroot powder (must ONLY use arrowroot, this is a thickener and is needed to hold it together)
2 Teaspoons vanilla extract
1 and 1/2 Teaspoons of Cinnamon powder
1/8 teaspoon ginger powder
1/8 teaspoon nutmeg

                                                                                   
Step One measure out your puree

Step Two mix in all ingredients one at a time, mixing with a whisk after each ingredient is added.

 Step Three: Pour mixture into prepared pie crust. AND VERY IMPORTANT cover the crust with foil so it will not burn. The BEST way to go about this, (and I forgot to take a photo, sorry) is to cover the whole pie plate with foil, and make a small hold in the middle of the foil and tear a round hole so only the pie filling is exposed to the heat of the oven.

Step Four: Place pie in preheated oven 350 for 45 minutes, then remove the foil and cook for another 15 minutes. LAST STEP AND MOST IMPORTANT: Leave in the refrigerator for 3 hours before serving, this will help set the pie, so it is solid.

I hope you enjoy this recipe as much as I did! NOM NOM NOM... http://motherdome.blogspot.com/2012/11/pumpkin-puree-for-baby-food-or-pie.html