Vegan, Gluten-Free Pumpkin Pie
Vegan, Gluten-Free Pumpkin Pie
DESCRIPTION:
Makes two eight-inch pies
INGREDIENTS:
1½ cups brown rice flour
1/2 cup potato starch flour
1/4 cup tapioca starch flour
2 Tbs. cornstarch
1 tsp. sugar
1/2 tsp. cinnamon
1/4 tsp. salt
6 Tbs. margarine
6 Tbs. shortening
3-4 Tbs. ice water
1¾ cup (1 package) silken tofu, drained
1 can (15 oz.) pumpkin puree
1 tsp. cinnamon
1¾ tsp. pumpkin pie spice
1/2 tsp. salt
1/3 cup canola oil
1 tsp. vanilla extract
1 cup sugar
1½ Tbs. molasses
DIRECTIONS:
Pie Crust
In a bowl, mix dry ingredients. Cut in margarine and shortening with a fork until pea-size pieces form. Mix in ice water a little at a time. With hands, make two equal-size balls of dough. Between two pieces of wax paper, roll out each ball. Remove top piece of wax paper and invert dough into eight-inch pie dish. Remove wax paper and press dough onto rim, crimping edge if desired. Repeat with second crust. If making one nine-inch pie, remaining crust can be frozen and used later.
Filling
Preheat oven to 350°F. (Do not use a convection oven.) Combine all ingredients in a food processor or blender until smooth. Pour batter into pie crusts. Bake for 51 minutes. Remove from oven, allow to cool and set. Keep refrigerated. For one nine-inch crust, use three cups of batter. (Extra batter can be baked in a soufflé or individual Pyrex bowls.) Bake nine-inch pie for 60 minutes.