Vegan Pumpkin Pie

Pumpkin Pie with a Hint of Rum

Pumpkin Pie With A Hint Of Rum

Ingredients

Makes 8 servings

Crust

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup vegan margarine, cut into small pieces
• 3 tablespoons ice water, plus more if needed

Filling

• 1 (16-ounce) can solid pack pumpkin
• 1 (12-ounce) package extra-firm silken tofu, drained and patted dry
• 1 cup sugar
• prepared egg replacement mixture for 2 eggs
• 1/4 cup pure maple syrup
• 1 tablespoon dark rum
• 1 tablespoon cornstarch
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Method

1. In a medium bowl, combine the flour, salt and sugar
2. Use a pastry blender or fork to cut in the margarine until the mixture resembles coarse crumbs
3. Add the water a little at a time and blend until dough just starts to hold together
4. Flatten the dough into a round disk and wrap it in plastic wrap
5. Refrigerate for 30 minutes while you prepare the filling
6. In a food processor, combine the pumpkin and tofu until well blended
7. Add the sugar, egg replacer, maple syrup, rum, cornstarch, cinnamon, allspice, ginger and nutmeg, mixing until smooth and well combined
8. Preheat the oven to 400°F
9. Roll out the dough on a lightly floured work surface to about 10 inches in diameter
10. Fit the dough into a 9-inch pie plate and trim and flute the edges
11. Pour the filling into the crust
12. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set
13. Let cool to room temperature on a wire rack, then chill in the refrigerator for 4 hours or longer

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