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By: Brianna A.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | American | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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0.5 teaspoon baking powder 0.5 teaspoon sugar 0.5 teaspoon salt 7 tablespoon whole wheat pastry flour 0.5 cup unbleached flour 0.25 teaspoon ground allspice 0.5 teaspoon ground ginger 0.25 teaspoon ground nutmeg 0.5 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 0.5 tablespoon dark molasses or to taste 0.25 cup Cornstarch 0.5 cup honey, or 3/4 cup granulated cane syrup 1 cup soymilk (low-fat soy milk okay) 2 cup Pumpkin 3 tablespoon canola oil 3 tablespoon soymilk 0.5 teaspoon Lemon juice 3 each to 4 Tablespoon water |
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| Directions: | ||
| Preheat oven to 425 degrees. In a large bowl, mix all ingredients until smooth. It's better to mix the cornstarch into the soymilk first and smush any lumps in that step. Pour into crust. In medium bowl, combine flours, salt, sugar, and baking powder. In small bowl, mix together oil, soymilk, and lemon juice. Pour liquid mix into dry. Mix with fork until it holds together. Add water as necessary. Place in fridge for an hour. Roll out dough and line a 9 inch pie plate. Refrgerate until ready to use. |
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| Notes: | ||
| Overworking wheat makes it tough." title="Try not to overwork the dough. | ||
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