CaveChick (Vegan) Pumpkin Pie by: Lori Diversey
2 c. Pumpkin, canned (If using fresh cooked pumpkin reduce 'milk' to 1/2 c.)
1/2 c. Maple syrup, grade B
1/2 tsp. Salt
1 c. alternative 'milk' (unsweetened almond, unsweetened soy, RiceDream, etc)
2 tsp. Pumpkin spice
2 Tbl. arrowroot
Mix well in large bowl. Pour into pie crust. Cover edge of pie with foil/parchment paper (crust shield). Bake in preheated oven 425 for 15min. Remove crust shield. Reduce heat to 350 for 40-50min. or until pumpkin filling begins to crack. Cool. Fills one 9" pie crust.
Vegan Pastry Crust
2 1/4 c white spelt flour (use whole grain if preferred
1 tsp. salt
1/2 c walnut oil
5-6 Tbl. alternative 'milk', RiceDream, almond milk, soy, etc
Add flour and salt to medium bowl. Add oil and 5 Tbl. alternative 'milk'. Stir lightly with fork. Add additional 'milk' as necessary. Dough should be moist, not wet, and pliable. Makes two 9" pie crusts.