Vegan Pumpkin Pie
Pastry
- 1 cup whole spelt flour
- 1/2 cup light spelt flour
- 1/2 cup finely ground almonds (toasted before grinding)
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1 tsp vanilla
- 2 Tbsp natural sweetener of your choice
- 1/4 cup water, or as needed
Preheat oven to 350F
Mix dry ingredients. Rub in oil until mixture is crumbly. Add vanilla and sweetener, and then gradually add water as needed, mixing lightly to form dough. Gather dough into a ball, and then lightly flatten into a disk. Wrap and let rest, refrigerated, for 15 minutes.
Roll dough out between two sheets of waxed paper. Remove the top layer of waxed paper, and invert the dough into an oiled 9 inch pie plate. Remove the other sheet of waxed paper. Trim edges of dough; then fold it under and crimp.
Pierce the dough with a fork. Line the crust with parchment paper, and cover the bottom with dried beans. Bake for 10 minutes, remove parchment paper with beans and bake another five minutes, or until crust is lightly browned.
Filling
- 2 cups baked squash or pumpkin puree
- 3 Tbsp arrowroot powder
- 2/3 cup soy, rice, or almond milk
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp vanilla
- 2/3 cup maple syrup, brown rice syrup, or agave
- 1 Tbsp blackstrap molasses
Combine all ingredients in a food processor, and process until smooth. Pour into pie shell, and bake for 40 minutes, or until filling is firm. Let cool to set before serving.
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