G was on a mission to find the most perfect pumpkin. After much pumpkin searching, he brought over two short & round pumpkins with smooth orange skin, the type that’s ideal for pumpkin pie. We got the ingredients together and many hours, dishes and a pumpkin face mask later, we had us the most perfect pumpkin pie ever made.
Pumpkin Filling:
- Choose a short round pumpkin vs big one. Small ones are sweeter.
- Bake pumpkin at 350 for about an hour until mushy.
- Use a spoon to scoop out about 3 cups of pumpkin
- 1 cup of soymilk
- 1/2 cup of cane sugar
- 1 tsp. of cinnamon
- 1/2 tbsp. of molasses
- 1/4 tsp. of allspice
- 1/2 tbsp. of ground ginger
- 1/4 cup of cornstarch
- 1/4 tsp. of nutmeg
- 1 tsp. of vanilla extract
- Mix all of the above in a bowl
Pumpkin Pie Crust
- 1 cup of unbleached flour
- 8 tbsp. of whole wheat flour
- 1/2 tbsp. of salt
- 8 tbsp. of water
- 1/2 tsp. of sugar
- 5 tbsp. of olive oil
- 7 tbsp. of soy milk
- 1/2 tsp. of sugar
- 1 tsp of baking powder
- Use a fork to mix the above. Add more water or soymilk if dry.
- Use hands to roll into dough.
- Refrigerate in a plastic wrap for an hour.
Putting it all together:
- Preheat oven at 425
- Add the filling to the unbaked crust
- Bake at 425 for 10 minutes and 350 for 50 minutes
For original recipe, Vegetarian Times
