Vegan Pumpkin Pie

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This comes from the vegetarian times complete thanksgiving cookbook.

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Steps

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To make the crust , in a medium bowl , combine flours , salt , sugar and baking powder.

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In a small bowl , mix oil and soy milk mixture.

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Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.

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If it is too dry , add some water , a little at a time , until dough is moist enough to roll.

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Roll out dough on lightly floured surfaced with a floured rolling pin , forming an 11-inch circle.

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Line a 9-inch pie pan with the dough.

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Flute or crimp the edges with your fingers or a fork.

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Cover with plastic and refrigerate until ready to use.

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Pre-heat oven to 425f.

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To prepare the filling , in a large bowl , mix all remaining ingredients until smooth and blunted.

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Pour into prepared crust and smooth top.

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Bake 10 minutes , then reduce oven temperature to 350f and bake until filling is set , about 50 minutes.

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Ingredients

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unbleached flour, whole wheat flour, salt, vegan sugar, baking powder, canola oil, soymilk, lemon juice, water, canned pumpkin, low-fat soymilk, cane syrup, cornstarch, dark molasses, vanilla extract, ground cinnamon, ground ginger, nutmeg, ground allspice