Pumpkin Pie (vegan,macrobiotic,and just darn great
November 5, 2007
Pumpkin Pie I've served this pie to the most discerning guests and everyone chooses it over any other.
Crust:
3/4 C. unbleached white flour 3/4 C. whole wheat pastry flour 1/8 tsp. Sea salt 1/4 C. safflower oil 1/4 C. brown rice syrup
Preheat oven to 350°F. Mix the flours and salt in a mixing bowl and then add the oil using a fork to mix until you have beads of dough. Add the rice syrup and mix using your hand just until mixed. Please do not over mix the dough. Gather the dough and form into a ball. You may refrigerate to make it easier to roll out. Roll out thin between pieces of wax paper. Peel off the top layer of wax paper and flip it into a pie plate. Trim the excess with your hands and save the dough to make cut outs. Using a fork put a few pricks in the bottom of the crust. Flute the edges of the crust with your fingers or make tracks with the fork.
Roll the crust trimmings into a ball and then roll out just like the pie crust. This time use a small heart or star shaped cookie cutter to make small crust cut outs. Transfer to a baking sheet with a parchment paper on it. Keep rolling up excess dough to form a ball and then roll out in the same manner to keep making cut-outs until all the dough is used. You will get about 21 small cutouts. Bake for 15-20 minutes until just golden brown.
Filling:
2 cups Pumpkin puree or 1 can of organic pumpkin 3/4 lb. Tofu 1 tsp. Salt 1 1/2 tsp. Cinnamon 1/2 tsp. Ginger 1/2 tsp. Nutmeg 3/4 C. Brown Rice Syrup 1/4 plus 1 Tablespoon maple syrup 1 tsp. Vanilla 1/3 C. light vegetable oil
Blend all filling ingredients in a blender until smooth and creamy. Pour into unbaked pie shell and bake for 1 hour. Top with the cookie cutouts if desired. Let cool and chill in refrigerator. Use Tofu whip topping to decorate.
