Vegan Pumpkin Pie

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Pie Crust Dough

  • 2 Cups White Flour (or blend of flours)
  • 3/4 teaspoon salt
  • 1/2 Cup + 2 tablespoon vegetable shortening
  • Mix 1/3 Cup ice cold water into ingredients with a fork to form pea-sized lumps
  • Roll and shape to fit into a round pie pan


  • 1 unbaked 9-inch pie crust
  • 3/4 pound tofu (soft or medium)
  • 2 Cups canned pumpkin (plain)
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/3 Cup vegetable oil
  • 1 teaspoon vanilla
  • 1 Cup Brown Sugar
  • 1 1/2 tablespoon molasses
  • 1 teaspoon salt


  • Preheat Oven to 350 F
  • Mix all ingredients exc hept crust in a blender or with a hand mixer until smooth
  • Pour into unbaked pie crust
  • Bake for an hourPumpkin pie.jpg