Vegan Pumpkin Pie

FILLING
2 c Canned pumpkin
OR pureed home-cooked fresh
-pumpkin; (see note)
1 c Low-fat soymilk or rice milk
OR low-fat milk
1/2 c Honey
OR 3/4 cup granulated sugar
-cane syrup
1/4 c Cornstarch
1/2 tb Dark molasses or to taste
1 ts Vanilla extract
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Grated nutmeg
1/4 ts Ground allspice

8 SERVINGS VEGAN

The pie filling in this recipe needs to set overnight in the refrigerator,
so make it the day before you serve it.

Crust: In medium bowl, combine both flours, salt, sugar and baking powder.
In small bowl, mix oil and soymilk mixture or buttermilk.

Pour liquid mixture into dry ingredients and mix with a fork until it holds
together in a ball. If it is too dry, add some water, a little at a time,
until dough is moist enough to roll. (If time allows, cover with plastic
wrap and refrigerate for 1 hour.)

Roll out dough on a lightly floured surface with a lightly floured rolling
pin forming an 11 -inch circle. Line a 9-inch pie plate with the dough.
Flute or crimp the edges with your fingers or a fork. Cover with plastic
wrap and refrigerate until ready to use.

Preheat oven to 425 degrees.

In large bowl, mix all remaining ingredients until smooth and blended. Pour
into prepared crust and smooth top. Bake 10 minutes.

Reduce oven temperature to 350 degrees; bake until filling is set, about 50
minutes. Set on wire rack to cool, then refrigerate overnight. Top with
your choice of dessert topping if desired.

NOTE: If you are going to use fresh pumpkin for this pie, do not use the
jack- o’-lantern type; the flesh of these large pumpkins is too watery and
stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or
other varieties of winter squash. To bake, cut pumpkins in half and remove
seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400
degrees for 30 to 40 minutes. Scoop out the cooked flesh and puree.

PER SERVING: 280 CAL.; 3G PROT.; 6G TOTAL FAT (2G SAT. FAT); 53G CARB.; 0
CHOL.; 358 MG SOD.; 3G FIBER.