makes enough for one pie, easily doubles.
for the pastry
1 1/3 cup flour
7 tablespoons of lactose free margarine
1 small egg
pinch of salt
3 tablespoons ice water
mix into a dough ball and wrap in plastic wrap to cool in the fridge for about an hour. what I ended up doing which worked really well and saved a step; was roll out the dough and put in the pie pan(you don’t need to oil the pan at all, it’s greasy enough that it wont stick) then cover the pie pan and let it cool in there.( if you don’t cool the crust it shrinks a lot.(example the pie pictured with no edge crust)
while that is cooling you can make
the filling:
2 cups pumpkin puree
3/4 cup light brown sugar
3 tablespoons molasses
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
2-3 eggs
1 1/4 cup soy milk
1/4 teaspoon gelatin or pectin
for the bottom of the pie
1/2 cup chopped pecans
1/2 cup dark brown sugar
1/2 cup light brown sugar
1 tbs water ( or use a spray bottle)
melt in microwave right before use. mix together with a spoon.
once the pie crust is cooled, poke fork holes all the way around the crust so it doesn’t bubble in the oven. pop it in the oven for 10 minutes at 400F with the pecan mixture spread out on the bottom of the crust spray with water or mix water with sugar.
remove from oven and cool for about 10 minutes, just until the pecan mixture isnt wet anymore. if it is wet it will mix up into the pumpkin mixture and wont set properly.
once that is cooled add the pumpkin mixture, level out on top with a spatula.
lower the oven temperature to 350F for 30-45 minutes
for a deep pie dish it takes more close to an hour to set to that nice jiggle you want in a pie.
I checked on my pie every 10 minutes to make sure the crust didn’t burn, when the crust was a nice brown I took that as an indicator to take it out of the oven.
let the pie cool on the counter before putting it into the fridge to set completely, if you put it into the fridge too soon it will sweat.
cover with cling wrap.
to serve preheat the pie at 350F for about 15 minutes.
it softens up the crust so it isn’t hard to cut
delicious.I learned that pie is really hard to make, especially making alterations as major as taking out the fatty milk that bonds it together and replacing it with just regular soy milk.
but it worked out wonderfully in the end!
hot out of the oven, late for thanksgiving, grab with an oven mitt, perfect 100%
