Vegan Pumpkin Pie

A sweet pumpkin pie is traditional in the USA for Thanksgiving and Christmas celebrations.  I have been making this pie for many years, at any time of the year, and it's always very popular.  We haven't quite decided if we prefer it warm out of the oven with some vegan vanilla ice cream melted over the top, or cold out of the fridge.  Both ways are great!   It's easy, cruelty-free and delicious!  In Joy!!

VEGAN PUMPKIN PIE

Crust:

1 1/4 cups flour (I like wholemeal spelt, but use what you like)
1/4 tsp salt
~ mix these together then add:
1/2 cup vegan shortening (in Australia, I use Nuttelex)
~ rub together, mixing well, then add:
1 Tablespoon water (use a little more if you need to)
~ knead for 1-2 minutes to form a ball of dough.  Wrap in greaseproof paper and chill for 30 mins.   Roll into a pie plate.  Prick holes in the bottom before adding filling.  (no need to pre-bake)

Filling:

340g (3/4lb) tofu
1/3 cup coconut oil
1 teaspoon salt
~ put these into a blender and blend until smooth.  Then add:
1 cup packed brown sugar
3 Tablespoons flour
425g (15oz) cooked pumpkin (I steam mine; you can use canned)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground nutmeg
2 teaspoons vanilla
~ blend well

Pour into pie crust.  Bake at 180 C / 350 F for 40 minutes.

Enjoy!