1/2 Cup - Un-Bleached Flour
7 tbs - Whole Wheat Flour
1/2 tsp - Salt
1/2 tsp - Baking Powder
1/2 tsp - Sugar
3 tbs - Canola oil
3 tbs - Soy Milk
1/2 tsp - Lemon Juice
3-4 tbs - Water
2 Cups - Pureed Pumpkin (Homemade, or canned)
1 Cup - Soy Milk
3/4 Cup - Sugar
1/4 Cup - Corn Startch
1/2 tbs - Dark Molasses (To taste)
1 tsp - Vanilla Extract
1 tsp - Ground Cinnamon
1/2 tsp - Salt
1/2 tsp - Ground Ginger
1/4 tsp - Ground Nutmeg
1/4 tsp - Allspice
Hope you're having a great day!
Much <3 Eric. AKA TheVeggieNerd
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(If reading this from the main page click "Read More" For full steps)
Making the crust:
(If using a pre made crust, or a recipe of your own skip this section)
-Combine All dry ingredients in a medium mixing bowl, and mix all liquid ingredients in a seperate bowl.
-Pour liquid ingredients into dry ingredients, mix this together with a fork untill dough forms a ball. (If it is too dry add a little bit of water until it's rollable)
-Cover this, and let set in the fridge for about an hour.
-Roll your dough on a lightly floured surface, with a lightly floured rolling pin. (This should roll out to an aprox 11" Circle.
-Carefully line a 9" pie pan with resulting dough, removing extra dough from the edges. Once lined Crimp the edges with a fork. Wrap this in plastic wrap, and set in the fridge untill ready to fill.
Now pre-heat your oven to 425°
-Combine all the filling ingredients, and mix until smooth.
-Pour filling into your prepared pie curst, and smooth out the top with a spoon.
-Use extra crust to add something special to your pie, such as a lattice, some leave, or I like to add a little heart shape to the center <3
-Bake at 425° for 10 mins, then reduce heat to 350° and continue baking for an additional 50 mins.
Let cool, then place in fridge to set. Enjoy!