I've been looking for a tofu-free vegan pumpkin pie recipe, and when I came across this one by Bryanna Clark Grogan on www.vegsource.com, I knew I had to give it a try!

One thing she mentions is that it's important to make this pie the day before serving so that it has a chance to set really well.

My main complaint about this recipe is that it uses one and a half cans of pumpkin puree, so it really works better if you make two at once - or, preferably, use fresh pumpkin!

Step 1: Ingredients

Preheat oven to 350 degrees F.

Pie Crust

1 1/4c. all purpose cups flour
1/3 c. non-hydrogenated vegetable shortening
3 T. cold water

Pie Filling

2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it's thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. brown sugar or Sucanat
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves

Step 2: Make the Crust

Using a food processor, pulse together flour and shortening until mixture resembles coarse pea-sized crumbs.

Add water one tablespoon at a time, pulsing after each addition, until dough creates one mass.

Roll out dough on lightly floured surface and place in pie plate. Do not pierce crust with fork.

Step 3: Make the Filling

In a food processor, combine all filling ingredients and process until smooth.

After tasting the final pie, I would definitely suggest adding tofu or flour at this step, as the finished result was very similar to eating a can of pumpkin puree with no real body to it!

Step 4: Bake

Bake for 60 minutes, turning halfway through.

Cover the edges of the crust with foil if they start to brown too much.

Let cool and refrigerate overnight before serving.

Enjoy!