Last night Kaylie and I celebrated autumn by decorating our front yard with spiderwebs and hanging ghosts. When the light started to fade, we went inside and prepared an amazing autumn feast for ourselves. I made this delicious pumpkin pie with a spiderweb lattice crust – ’tis the season to be spooky!
Click through for the recipe and another photo.
Vegan Pumpkin Pie
The first thing you’ll want to do is prepare the crust. I used this crust recipe. As follows:
Flaky Pie Crust
2 cups unbleached flour
1.5 tbsp sugar
1/2 tsp salt
1/2 cup + 2 tbsp (155 mL) Earth Balance or other vegan margarine, cold
2 tbsp vegetable oil
3 tbsp cold water
In a large bowl, combine the flour, sugar, and salt. Cut in the margarine with a pastry cutter or a fork until the mixture is crumbly. In a separate container, combine the oil and water. Add to the flour mixture and mix until a dough forms. Wrap or cover the dough with plastic wrap and chill for 30min.
Spiced Pumpkin Filling
2 cups (500mL, 16oz) pureed pumpkin
1/2 cup sugar (or more, if you prefer it sweeter)
1 block silken tofu (about 1.25 cups)
3 tbsp tapioca starch or corn starch
3 – 4 tsp total pumpkin pie spices – I didn’t have the typical ones (allspice and cinnamon) so I used 1.5 tsp nutmeg, 1/2 tsp cloves, and 1 tsp ground cardamom – and it was excellent.
1/2 tsp salt
In a blender or with a handblender, mix the pumpkin and sugar. Add the tofu; blend ’til partially incorporated. Add the starch and spices. Blend til smooth.
Putting your Pie Together
Preheat the oven to 450F. Take your dough out of the fridge and press about 2/3 of it into a pie pan to make your crust. Pour the filling into the crust.
Roll the other 1/3 of the dough out on a clean, dry surface. Use a knife to cut it into pieces to form a spiderweb or a more traditional lattice crust. I formed some of the dough with my fingers to make the spider. Place the lattice over the pie filling.
Bake the pie for 15 minutes at 450, then turn the oven down to 350 and bake for another 60 minutes. Let cool before serving.