This pie is inspired by a vegan pumpkin tarte a neighbor served me years ago. I've been making it in a non-vegan modified format for years and have yet, in my mind, to taste a better pumpkin pie. It's truly best if made with fresh pumpkin that is cooked in the oven, skinned, seeded and then blended with the soy milk until silky smooth. Otherwise, find canned organic pumpkin with absolutely nothing else added. I like to serve it with whipping cream I've whipped myself with a touch of maple syrup added as sweetener.
Ingredients:
For the Crust:
3/4 cup rolled oats
3/4 cup whole-wheat pastry flour or unbleached white flour
1/2 cup pecans
1/2 teaspoon ground cinnamon
Pinch of salt
1/4 cup canola oil or melted butter
3 tablespoons maple syrup
For the Filling:
1 cup soy milk
2 eggs
1 can (16 ounces) solid-pack pumpkin, or two cups freshly cooked and pureed pumpkin
1/2 cup maple syrup
1 tablespoon dried ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
Directions:
Set a rack in the middle of the oven and preheat the oven to 375°F. Lightly oil a 9-inch tart pan with a removable bottom or thoroughly grease a 9-inch pie plate. Set aside.
To prepare the crust, set the oats, flour, 1/2 cup pecans, cinnamon, and salt in the bowl of a food processor. Pulse until the mixture resembles coarse meal, stopping and scraping down the bowl as needed. Transfer to a medium-sized bowl.
Whisk together the oil and maple syrup. Pour the liquid into the dry ingredients and blend with pulses in the food processor until the mixture forms a soft dough. Press the mixture into the prepared pan or plate. Bake for 10 minutes. Set on a rack to cool.
To prepare the filling, whisk together soy milk and eggs. Add all of the remaining ingredients and mix until thoroughly blended and smooth.
Pour the mixture into the crust and smooth the top with a spatula. Bake until the crust is lightly browned and the the filling is mostly set, about 40-45 minutes. (Do not be concerned if the very center is still a little giggly; it will firm up as the pie cools.).
Remove from the oven and set on the rack. Cool to room temperature until completely firm, about 3 hours.
To prepare the crust, set the oats, flour, 1/2 cup pecans, cinnamon, and salt in the bowl of a food processor. Pulse until the mixture resembles coarse meal, stopping and scraping down the bowl as needed. Transfer to a medium-sized bowl.
Whisk together the oil and maple syrup. Pour the liquid into the dry ingredients and blend with pulses in the food processor until the mixture forms a soft dough. Press the mixture into the prepared pan or plate. Bake for 10 minutes. Set on a rack to cool.
To prepare the filling, whisk together soy milk and eggs. Add all of the remaining ingredients and mix until thoroughly blended and smooth.
Pour the mixture into the crust and smooth the top with a spatula. Bake until the crust is lightly browned and the the filling is mostly set, about 40-45 minutes. (Do not be concerned if the very center is still a little giggly; it will firm up as the pie cools.).
Remove from the oven and set on the rack. Cool to room temperature until completely firm, about 3 hours.
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