Pumpkin Pie Without Tofu (Vegan)
Pie Crust Dough Ingredients and Prep
1 1/2 cups flour (can be white or whole wheat or combo of both)
1/2 teaspoon salt
2 tablespoons sugar (vegan is best)
1/2 cup oil
2 tablespoons orange juice (or vegan soymilk)
In a large bowl place all of the dry ingredients.
Add Orange Juice and oil, mix with a fork
Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.
Note** Vegan sugar should be used for the best texture. Other sugar will work fine as well.
Pie Ingredients and Prep
1 can pumpkin (15 ounce) Look for BPA free cans
1 cup soy milk
3/4 cup sugar
1/4 cup corn starch
1/4 tsp salt
1 tsp vanilla (optional)
2 tsp pumpkin pie spice (optional, can be replaced with cinnamon, etc.)
1 9-inch gluten-free pie crust
Preheat oven to 425 degrees F.
Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.
Pour into 9-inch gluten-free pie crust and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool. Refrigerate 30 minutes.