Vegan Pumpkin Pie

Courtesy of Saladmaster's "Complete guide to Vegetarian Cuisine" by M. Isis Israel

Ingredients

For the Nutty Pie Pastry Shell

• 3/4 cup whole wheat pastry flour


• 3/4 cup old fashioned oatmeal (rolled oats)


• 1/2 cup chopped nuts: almond, pecan, walnuts, or sunflower seeds


• 1/4 cup oil


• 3 tbsp maple syrup or dates syrup


• 1/4 or less tsp salt


• 1/4 tsp cinnamon powder


• 1 to 2 tbsp water ( optional)

For the Tofu Pumpkin Pie

• 1 ½ cups pureed pumpkin


• ½ cup Maple or Dates syrup (or ¾ cup unrefined sugar)


• 1 ½ cups soft tofu, processed in blender until smooth


• 1 tsp ground cinnamon


• ½ tsp ground ginger or nutmeg


• ¼ tsb ground cloves or allspice


• ½ tsp salt


• a 9" unbaked Nutty Pie Pastry Shell

Method

For the Nutty Pie Pastry Shell

Blend oil and sweetener in a blender and add to a central well in the blended dry ingredients. Stir minimally with fork and add the water if necessary. Do not over mix! Grease a 9’’ pie plate with oil and press the dough evenly over it. Freeze or use in the following pie recipe.


For the Tofu Pumpkin Pie

Preheat oven to 375F (180°). Blend the pumpkin, sugar, salt, spices and tofu and pour into a Nutty Pie pastry Shell. Bake for 30 mins. Cool for 1 to 2 hours.