Pumpkin Pie

This one has been a hit with everyone... even non-vegans!  I make it every Thanksgiving.

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Non-Tofu Pumpkin Pie

Ingredients (use vegan versions):

    Healthy oil crust:
    3/4 cup white flour
    1/4 cup whole wheat flour
    2 tablespoons ground flax seed, optional
    2 tablespoons wheat germ, optional
    1/4 teaspoon salt
    1/3 cup oil
    2-4 tablespoons nondairy milk (I use soymilk)

    Pumpkin filling:
    1 teaspoon lemon juice
    1 cup plain nondairy milk (I use soymilk)
    1/4 cup flour
    1/4 cup oil
    1 (15 ounce) can pumpkin puree
    3/4 cup beet sugar (I use raw sugar or brown sugar now that I'm not Vegan anymore)
    1 3/4 teaspoons pumpkin pie spice (I just use cinnamon and nutmeg)
    1 teaspoon molasses (I never use this)
    1/4 teaspoon salt   

Directions:

1. For crust, mix together white flour, whole wheat flour, flax seed, wheat germ, and salt.  Mix in oil until completely blended.  Add nondairy mik until mixture holds together; add up to another 2 tablespoons milk.

2. Preheat oven 450 degrees F.  Roll out and place in a pie pan; trim off edges and place in the refrigerator until ready to use. For filling, add lemon juice and non-dairy milk to a measuring cup, and allow to curdle.  In a bowl, mix flour and oil thoroughly.

3. Combine and mix together milk mixture, flour mixture, pumpkin, sugar, pumpkin pie spice, molasses, and salt. Pour filling into pie shell and bake for 15 minutes. Turn down heat to 350 degrees, and bake 40-50 minutes.  Cool and serve.

Serves: 8, Preparation time: 2 hours
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