Vegan Pumpkin Pie

This comes from the Vegetarian Times Complete Thanksgiving Cookbook.

• Ready In: 35 mins
• Serves: 8

Ingredients

• Crust

• 1⁄2 cup unbleached flour
• 7  tablespoons whole wheat flour, plus more for rolling
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon vegan sugar or 1⁄2 teaspoon  granulated  cane syrup
• 1⁄2 teaspoon baking powder
• 3  tablespoons canola oil
• 3  tablespoons soymilk
• 1⁄2 teaspoon lemon juice
• 3 -4  tablespoons water

• Filling

• 2  cups canned pumpkin
• 1  cup low-fat soymilk or 1  cup  rice milk
• 3⁄4 cup  granulated  cane syrup
• 1⁄4 cup cornstarch
• 1⁄2 tablespoon dark molasses (to taste)
• 1  teaspoon vanilla extract
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon nutmeg, freshly grated
• 1⁄4 teaspoon ground allspice

Directions

1. To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
2. In a small bowl, mix oil and soy milk mixture.
3. Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
4. If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
5. (If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
6. Line a 9-inch pie pan with the dough.
7. Flute or crimp the edges with your fingers or a fork.
8. Cover with plastic and refrigerate until ready to use.
9. Pre-heat oven to 425°F.
10. To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
11. Pour into prepared crust and smooth top.
12. Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
13. NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.