Pumpkin pie

I got this recipe from La Dolce Vegan and tried it out on family a few days ago. It worked so well I thought I’d pass it along to others.

Pie crust

• 2 cups pastry flour
• 1 tsp salt
• ¾ cup margarine
• ¼ cup soy milk

1. Sift the flour and salt together.
2. Add the margarine and mix together until it becomes a coarse meal.
3. Add the milk in and mix until a dough forms.
4. Roll into a ball and refrigerate for at least an hour.
5. Roll it out into pie shell.

Filling

• 400 ml pumpkin purée
• ½ cup soy milk
• ½ cup maple syrup
• ¼ cup cornstarch
• ½ tsp salt
• ¼ sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp allspice
• 1 tsp vanilla extract

1. Mix the milk and syrup together and slowly add the cornstarch, whisking if necessary.
2. Add the remaining ingredients and blend until smooth.
3. Pour the mixture into the pie crust.

Topping

• ¼ cup walnuts
• ¼ cup sugar
• ¼ cup flour
• ½ tsp ground cinnamon
• 2 tbsp margarine

1. Crumble the walnuts as fine as you can. The dustier the better.
2. Add the remaining dry ingredients and mix well.
3. Add the margarine in and combine.
4. Sprinkle on top of the pie evenly.
5. Bake at 375°F for 40-45 minutes. Done!