Soymilk Pumpkin Pie Food

KILLER PUMPKIN PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
• Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
• Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

VEGAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
• Bake in the preheated oven until center is set, about 40 minutes.
• Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

VEGAN PUMPKIN PIE

Steps:

• To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
• In a small bowl, mix oil and soy milk mixture.
• Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
• If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
• (If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
• Line a 9-inch pie pan with the dough.
• Flute or crimp the edges with your fingers or a fork.
• Cover with plastic and refrigerate until ready to use.
• Pre-heat oven to 425°F.
• To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
• Pour into prepared crust and smooth top.
• Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
• NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.

SOYMILK PUMPKIN PIE

Steps:

• In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
• Pour mixture into unbaked pastry.
• Set pie on bottom rack of a 425°F oven; bake for 15 minutes, then reduce temperature to 350°F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
• Set pie on a rack until cool to touch, at least 2 hours.
• After serving, chill any remaining pie in an airtight container.

DAIRY-FREE SOY-FREE PUMPKIN PIE

Steps:

• Put the flour, sugar, and salt in a bowl and whisk to combine. Make a well in the flour, add the oil and water, and stir until it forms dough.
• Press the dough into a 9-inch pie pan.
• Preheat your oven to 425ºF.
• In a medium bowl, whisk together the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt.
• In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
• Pour the filling into your unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). For the firmest pie, refrigerate it for 4 hours or more before serving.