vegan pumpkin pie

this is a spicy, egg and dairy free pumpkin pie that doesn't use tofu. i generally don't like sweet tofu-based custards unless i'm mixing tofu with very strong flavors (like peanut butter and chocolate - yum) because i can always taste the tofu base... especially if i'm using the aseptic packaged (mori-nu) stuff. so i was really happy to find this recipe by bryanna grogan amidst her collection of free vegan thanksgiving recipes.

the flavor of the custard was excellent...very pumpkin-y and on the spicier side of the thanksgiving spectrum. my tongue is not a subtle one, either in verbal delivery or tastebud sensory reception, so i like my flavors on the stronger side. however, i had some problems with the low-fat wholewheat (low fat?!! wholewheat?!!! danger will robinson! danger!) pastry recipe that was recommended. it came out a little tough. but then again, i do seem to have the anti-pastry touch. maybe i should've been a shoe maker, then all would have fallen into place. also, after an hour in the oven the pie didn't look like it was quite done in the center. i removed it anyway thinking that it would set by the following day, which it did, kinda of but not quite enough. if you look at the picture you can see there is a slight difference in texture and color between the center and outer portions of the pie, particulary in the very center where it's just not quite firm enough. on my second trial i swapped out dough recipes and baked them up in little muffin tins, like pumpkin pie tartlets. i like a higher-crust-to-filling ratio. after about 50 minutes at 350 the smaller tarts had set and the crust was nicely browned and flakey. i think this could work out very well in a larger pie tin, but be sure that your oven is hot enough and you leave it in long enough to cook in the center. and with all recipes, don't try it out for the first time at a big gathering. halve it and give it a trial run first.

bryanna's pumpkin pie filling
2 cups solid pack pumpkin
1 cup full fat soymilk
3/4 cup brown sugar
1/4 cup cornstarch
1 Tablespoon molasses
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon each: ginger, nutmeg & salt
1/4 teaspoon allspice OR cloves

place all ingredients in a blender and puree until smooth. pour into prepared 9" unbaked pie shell and bake at 350 for about an hour. make the day before serving and let sit overnight to properly set.

oil pastry
2 cups + 2 Tablespoons flour
1/2 teaspoon salt
1/4 cup oil
3 Tablespoons cold soymilk

sift together flour and salt. in a separate bowl whisk together the oil and soymilk. add wet mixture into dry mixture all at once and stir lightly with a fork. form into a ball and roll out between waxed paper. fit into pie shell. makes one 9" crust.