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Pumpkins for the Win!

November 27, 2009

I love food.  I love family, and good company, and watching movies in the middle of the day.  So of course, I love Thanksgiving.

My favorite part of Thanksgiving?  Pumpkin pie.

Unfortunately, it’s not exactly a vegan dish.  The recipe I’ve used for so long that I trust it inherently has eggs, cream, and butter in it.  The only vegan recipes I could find online either used things I don’t (agave, while interesting, is just not a part of my pantry, and I don’t like tofu in baked goods), or just didn’t look quite right.

I decided to fly solo.  And it worked!

Pumpkin Pie


1 1/2 cups flour
4 Tbsp margarine
2 Tbsp vegetable shortening
about 1/4 cup very cold water


1 can (15 oz) pumpkin (or about two cups if you’re using fresh)
1/2 cup brown sugar
2 Tbsp molasses
1/2 tsp cloves
2 tsp cinnamon
2 tsp ginger
1/2 tsp salt
egg replacer for 2 eggs (1 1/2 tsp powder + 4 Tbsp water)
1 cup plain coconut milk yogurt

Recipe Notes:

This makes the filling for one nine-inch pie.  Because it’s sweetened with brown sugar and molasses, it will be fairly dark brown and not extremely sweet.  The spices here are meant as a guideline; I like my pies pretty well-spiced, and this reflects that.  Feel free to tweak to your individual preferences.

1. Preheat oven to 375 degrees.

2. Prepare pie crust: with a pastry cutter, combine margarine, shortening, and flour until well incorporated.  Add the water, a little at a time, until the dough forms small pieces that flatten without breaking when you pinch them.  (The less you work the dough, the flakier it is, so do this quickly.)  Pat the dough into a mound on top of a piece of waxed paper, then place another piece of waxed paper on the top and roll the dough into a circle large enough for your pie pan.  Remove the top sheet, and invert the bottom sheet over the pan, using the paper to help you guide the crust into place.  Remove the paper, trim the edges of the crust, and poke the bottom and sides several times with a fork.

3. Prepare filling: mix everything together in a bowl.  It’s that simple.

4. Pour filling into crust and bake at 375 for 10 minutes, then at 350 for another 30-40 minutes.  The pie is done when the center resists gentle pressure.

5. Remove from the oven, wait until it cools and sets, and enjoy!

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