Vegan Pumpkin Pie

IT’S TIME!!! Happy early fall, ya’ll! My most favorite time of year! The best way to kick off the season? Pumpkin pie!

Crust

1/2 C unbleached flour
1/2 C whole wheat flour
1/2 t salt
1/2 t sugar
1/2 t baking powder
3 t vegetable oil
3 T vanilla almond milk
1/2 teaspoon apple cider vinegar
3 to 4 T water

Add dry ingredients into a bowl and mix well. In another small bowl, add the wet ingredients and mix well. Pour wet ingredients into dry and mix with a fork. If it’s too dry, add a little water.

Once mixed together, knead on a flat surface with a little flour.
Roll dough out into a flat somewhat circular shape. Place into a lightly greased pie pan and crimp the edges. Or, get more creative!

Cover with plastic wrap and place in the fridge for one hour.

Pumpkin Filling

1 C canned pumpkin
1 C vanilla almond milk
3/4 C agave syrup (opt. maple agave or maple syrup)
1/4 C cornstarch
1/2 T black strap molasses
1 t vanilla
1 t cinnamon
1/2 t salt
1/2 t ginger
1/4 t nutmeg
1/4 t allspice

Mix all ingredients together in a large bowl. I put the filling in the fridge along with the pie crust.

After an hour has passed, pour the filling into the pie and bake at 350′ for 1 hour.