Ledger

Issue date: 11/20/03 Section: Recipes

Media Credit: Michele Brittany

A great recipe for folks who are lactose-intolerant
The pie filling in this recipe needs to set overnight in the refrigerator, so make it the day before you serve it

Crust:
1/2 cup unbleached flour
7 T. whole wheat pastry flour
1/2 tsp. salt
1 tsp. sugar or granulated sugar cane
syrup (see glossary)
1/2 tsp. baking powder
3 T. canola oil
3 T. soymilk (see glossary) plus
1/2 tsp. lemon juice or buttermilk
3 to 4 T. water
Filling:
2 cups canned pumpkin or pureed home-cooked
fresh pumpkin (see note)
1 cup low-fat soymilk, rice milk or low-fat
milk (see glossary)
1/2 cup honey or 3/ cup granulated sugar cane syrup
(see glossary)
1/4 cup cornstarch
1/2 T. dark molasses or to taste
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground allspice


Crust: In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture or buttermilk.
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 degrees.

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 degrees; bake until filling is set, about 50 minutes. Set on wire rack to cool, refrigerate overnight. Top with your choice of dessert topping if desired.

8 SERVINGS VEGAN

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