1/2 recipe Buttery Double Crust (see recipe), rolled and fitted into a 9-in pie plate
3 cups, pureed pumpkin, or other winter squash, or canned pumpkin
1/2 cup pure maple syrup
1/2 cup plain unsweetened soy milk
4 tsp canola oil
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground cloves
1/2 tsp salt
2 T cornstach
1 tsp agar powder
Instructions
Preheat oven to 350 F. Have pie shell ready.
In blender, pulse together the pumpkin, maple syrup, soy milk, canola oil, cinnamon, ginger, nutmeg, cloves, salt, cornstarch, and agar powder until very smooth. Pour the filling into the prepared pie shell.
Bake the pie for 60 to 65 minutes, until the center is set and semifirm, not runny. Check the edges of the crust after baking for 40 minutes; if the edges appear to be browning too rapidly, carefully remove the pie and place strips of aluminum foil over the edges to keep the crust from getting too dark
Remove the pie from the oven and transfer it to a cooling rack for 30 minutes. Refrigerate the pie for at least 4 hours until chilled and set before slicing and serving.
Originally Submitted
1/3/2012
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You can add this Vegan Pumpkin Pie recipe to your own private DesktopCookbook.
