Vegan Pumpkin Pie

-CRUST-

1/2 Cup unbleached flour

7 tablespoons whole-wheat pastry flour, plus additional flour for rolling

1/2 teaspoons salt

1/2 teaspoons sugar or granulated sugar cane syrup

1/2 teaspoons baking powder

3 tablespoons canola oil

3 tablespoons soymilk plus 1/2 teaspoon lemon juice, or vegan butermilk

3 to 4 tablespoons water

-FILLING-

2 Cups canned pumpkin or pureed home-cooked fresh pumpkin

1 cup low-fat soymilk or rice milk

3/4 cup granulated sugar can syrup

1/4 cup cornstarch

1/2 tablespoon dark molasses to taste

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

-DIRECTIONS-

To make the crust, in a medium bowl, combine flours, salt, sugar, and baking powder. In a small bowl, mix oil, and soymilk mixture. Pour liquid mixture into dry ingredients and mix with a fork until dough 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 lightly floured surface with a lightlly 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 the oven to 425 degrees F. To prepare the filling, in a large bowl mix all remaining ingredients until smoot and blended. Pour into prepared crust and smoot top. Bake 10 mins. Reduce oven temperature to 350 degrees, bake until filling is set about 50 mins. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping. Enjoy!