Ok, I know it’s spring and traditionally pumpkin pie is served in the fall. But, fall was 6 months ago and I can’t possibly wait another 6 before eating this again! So I made up this excuse for the family as to why I have to make pumpkin pie instead of apple, peach, berry, etc:
I use this excuse because pumpkin is high in vitamin A, cancer fighting beta-carotene, and fiber! Not to mention it has been said to help keep the skin wrinkle free, so bring on the sun!
If your family likes pumpkin year round (like me, but unlike my family) just make it because it tastes good.
Adapted from Vegetarian Times
½ cup unbleached flour
7 Tbs. whole-wheat pastry flour
½ tsp. salt
½ tsp. sugar or granulated sugar cane syrup
½ tsp. baking powder
2 Tbs. canola oil
3 Tbs. soy milk plus ½ tsp. lemon juice
2 to 3 Tbs. water
1 15 oz canned pumpkin
1 cup soy milk
1/2 cup sugar
1/4 cup cornstarch
1/2 Tbs. dark molasses
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. ground allspice
>> The Crust: Combine flours, salt, and baking powder in a bowl. Separately mix the oil, soy milk and lemon juice. Add the wet and dry ingredients. If it is too dry, add some water. Refrigerate the dough for an hour if you can, otherwise roll it out and line a 9 inch pie pan. Crimp the edges and preheat the oven to 425F while you prepare the filling.
The Filling: Mix all the filling ingredients together until smooth. Pour over the unbaked crust and smooth the top. Bake for 10 mins and then reduce the oven to 350F. Bake for an additional 40-50 minutes, until the filling has set. Let the pie cool, and then refrigerate overnight or at least 3 hrs.
Exchange counts are for 1/8th of the pie. If you’re wondering where the fruit comes from, it’s the sugar in the pie. Ignore this if you need actual fruit in your diet, and not just the sugar.