Holiday Vegan Pumpkin Pie
Holiday Pumpkin Pie recipe
Yield
12 servingsPrep
30 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ¾ | pound |
tofu
|
|
| 2 | cups |
pumpkin
cooked |
|
| 2 | tablespoons |
molasses
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ¾ | teaspoon |
nutmeg
|
|
| ¾ | teaspoon |
ginger
|
|
| ½ | teaspoon |
mace
|
|
| ¼ | teaspoon |
sea salt
|
|
| Crust | |||
| ½ | cup |
cake flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 3 ½ | tablespoons |
margarine
|
*
|
| ¼ | teaspoon |
nutmeg
rated |
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 340.2 | g |
tofu
|
|
| 473 | ml |
pumpkin
cooked |
|
| 3E+1 | ml |
molasses
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 3.8 | ml |
nutmeg
|
|
| 3.8 | ml |
ginger
|
|
| 2.5 | ml |
mace
|
|
| 1.3 | ml |
sea salt
|
|
| Crust | |||
| 118 | ml |
cake flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 53 | ml |
margarine
|
*
|
| 1.3 | ml |
nutmeg
rated |
|
| 45 | ml |
water
|
|
Directions
Place flour, margarine, nutmeg and salt in a food processor.
With processor running, add 1½ teaspoon ice water.
Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball.
Tiny pieces of margarine should be visible in dough.
Form the dough into a ball and flatten into a thick dish. Flour your work surface and rolling pin and roll dough from center out to sides, turning into a perfect circle about 10 inches in diameter.
Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9-inch pie plate, fold the rough edges under neatly or trim them.
Cover pie plate with a slightly damp kitchen towel and place in the refrigerator.
Blend ingredients for filling until smooth and creamy.
Pour into pie shell and bake for 1 hour.
Serve with vegan cream if desired.
