I've finally found a pumpkin pie recipes without eggs! (My daughter is allergic to them.) From yesterday's Denver Post comes this recipe which originally appeared in Vegetarian Times magazine:
Vegan Pumpkin Pie
The filling for this vegan recipe needs to set overnight in the refrigerator, so make it the day before you serve it. Also, if you are going to use fresh pumpkin for the pie, do not use the jack-o'-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400 for 30 to 40 minutes. Scoop out the cooked flesh and puree. Serves 8.
Ingredients
Crust
Filling
Directions
In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture. Pour liquid mixture into dry ingredients and mix with a fork until it 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 1 hour.)
Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.
Preheat oven to 425.
In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
Reduce oven temperature to 350. Bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight.
** UPDATE ** The pie turned out very well - firm and tasty. It wasn't as sweet as other pies, but that's easily adjusted by adding more honey and/or molasses.
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