Vegan Pumpkin Pie

I am not a fan of pumpkin pie, but since becoming vegan this recipe has definitely shown me it isn't as bad as I used to think it once was.

So enjoy:

Crust -- Makes one 9" crust.

1 cup Unbleached flour + 1 Tablespoon
1 cup Whole Wheat Pastry flower + 1 Tablespoon
1/2 teaspoon salt
1/4 cup safflower oil
3 Tablespoons Almond Milk

Sift together the flour and salt. in a separate bowl whisk together the oil and almond milk. Add the liquids into the dry mixture while stirring lightly with a fork. Form into a ball and roll out between waxed paper. Fit into pie shell and set aside.


The Filling

2 cups pumpkin
1 cup almond milk
3/4 cup brown sugar
1/4 cup cornstarch
1 tablespoon molasses
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 or 1/8 teaspoon allspice
1/8 teaspoon cloves

place ingredients in a blender and puree until smooth. pour into prepared 9" unbaked pie shell and bake at 350 for about an hour.
Is the best when made and allowed to sit overnight.