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Crust:

1 1/2 cups all purpose flour

1/2 cup cold shortening

1/2 tsp salt

4 tbs. (or more) ice water

 

Pie:

*2 cups pumpkin (or canned purée)

12 oz extra firm silken tofu

1 cup maple syrup

3 tbs flour

1 1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 tsp vanilla
Procedure Header all entrees link

Pumpkin Pie

Pre heat oven to 350. Prepare crust.

 

For the Crust:

Whisk flour and salt.


Cut in shortening until the texture resembles coarse bread crumbs.

 

Add cold water one tablespoon at a time. You'll want a tacky ball to form. Wrap in plastic and place in the fridge for one hour.

Place ball of dough on  a lightly floured surface and roll into a 12" round. If dough crumbles here, add more water and roll back into a ball and attempt rolling it out again.

 

Place dough in pie pan or dish and press in. Cut off any long edges and crimp the edge of the pie.


For the Pie:

 

Place all ingredients in a blender or processor and blend well. Pour filling into crust and bake for an hour.

 

When it's done...

It should still be a little jiggly in the center. Don't worry it'll set while it's cooling.


* Highly recommended- Use fresh pumpkin! Below is a quick and easy way to prepare your fresh pumpkin!

 

1. Cut the pumpkin in half and use an ice cream scooper to scrap out all the stringy stuff and seeds.

2. Using a large pot and a steaming basket, steam your pumpkin for 25 minutes or until the pumpkin becomes very soft. You might have to quarter the pumpkin so it'll fit into the pot.

3. Remove the pumpkin from the basket and let cool for few minutes. Using a spoon, separate the pumpkin from the outer skin. In this pumpkin pie recipe you don't need to purée the pumpkin since we are using a blender to blend it already. If you want the purée, place pumpkin in a food processor and blend until smooth.