This is a milk free and egg free low fat pumpkin pie recipe. It is a completely vegan pumpkin pie meaning there are no animal products used.

FOR THE CRUST

• 1/2 cup unbleached flour
• 7 Tbs whole wheat pastry flour
• 1/2 tsp salt
• 1/2 tsp sugar or granulated sugar cane syrup
• 1/2 tsp baking powder
• 3 Tbs canola oil
• 3 Tbs soy milk plus 1/2 tsp lemon juice
• 3 to 4 Tbs water

FOR THE FILLING

• 2 cups canned pumpkin or pureed fresh pumpkin
• 1 cup low-fat soymilk or rice milk
• 3/4 cup granulated sugar cane syrup or 1/2 cup honey
• 1/4 cup cornstarch
• 1/2 Tbs dark molasses or to taste
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp grated nutmeg
• 1/4 tsp ground allspice

TO MAKE THE PIE CRUST: In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and soy milk mixture. 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. Bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight.

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