Vegan Pumpkin Pie

vegan pumpkin pie Mouth watering pumpkin pie

Ingredients

  • 2 cups canned pumpkin.
  • 1 cup soymilk.
  • 1/2 teaspoon baking powder.
  • 1/2 teaspoon sea salt.
  • 3/4 cup brown sugar.
  • 1/4 teaspoon grated nutmeg.
  • 1 teaspoon ground cinnamon.
  • 1/4 cup of cornstarch.
  • 1/2 teaspoon vanilla extract.
  • 1/2 teaspoon ground ginger.

Pie Crust Ingredients
  • 2 Cups flour.
  • 1 1/2 tablespoon sugar.
  • 1/2 teaspoon salt.
  • 1/2 cup vegan margarine.
  • 2 tablespoon vegetable oil.
  • 3 tablespoon cold water

Pie Crust Instructions
  • Combine the flour, sugar and salt in a large bowl.
  • Add and mix vegan margarine until crumbly.
  • In a separate bowl, whisk together the oil and water.
  • Add the oil and water to the flour mixture.
  • Continue mixing until a dough forms.
  • Cover the dough with plastic wrap, then chill for 30 minutes.
  • Roll out onto a lightly floured surface to about 1/4 inch thickness
  • Gently press into a pie plate.

Baking Instructions
  • 1. Preheat oven to 425F.
  • 2. Place all the pie ingredients in a bowl and mix thoroughly until smooth.
  • 3. Pour mixture into crust.
  • 4. Bake for 40-50 minutes.
  • 5. Let it cool for half an hour or more and then refrigerate.
  • 6. Serve cold.