vegan MoFo 03: ceylon pumpkin pie

Ceylon Pumpkin Pie

I based my recipe for the filling on the one found here, and the crust here, making minor adjustments to each and adding the flavor of ceylon tea to go along with the BAKE MY DAY: "i like coffee, i like tea" event. The flavor of the tea complimented all of the spices really nicely. Although the spices were delicious, some of them seemed to overwhelm the pumpkin flavor a bit, so if you're after a really pumpkiny pie, you may want to cut back on the ginger and molasses.

Here is my recipe:

Pecan Pie Crust
makes one pie crust

220 g. all purpose flour
50 g. pecans, ground
1 bag of ceylon tea
1/2 t. salt
1/3 c. shortening
1 T canola oil
3-4 T cold water

Mix flour, pecans, salt and tea. Cut in shortening and blend until dough forms small pebbles. Slowly add oil and then water and gently mix, just until dough holds together. Wrap dough and place in the freezer for about 15 minutes. Place dough between two sheets of parchment paper and roll until dough is 2 inches bigger than the pie plate. Using parchment paper to lift dough, place the dough into the pie plate and press down around inside, using your fingers to form decorative edges at the top.



Pumpkin Pie Filling
makes one pie

one 14 oz. can pumpkin
1 c. soy creamer
3/4 c. sugar
1/4 c. agave
2 T. blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves

Preheat oven to 350 F. Mix all of the ingredients in a blender. Pour the filling into the prepared (unbaked) pie pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

*It really does need to sit for a while in the fridge for it to set well. After slicing it, I topped it with a spoonful of vegan clotted cream and a sprinkle of cinnamon.