Something Baked... Pumpkin Pie.

Baking is a great stress reliever. This is the first recipe of a few baking recipes I'll be sharing over the next few posts. A classic pumpkin pie is always a treat and this recipe will not let you down. I finished my first few sets of plugs as well and pictures are below. 





 Pumpkin Pie


Crust
1 1/2 cups flour
2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
2 Tbs soymilk

Filling
1 Tbs potato starch
1 1/2 cups soymilk
1/2 cup brown sugar
2 cup fresh cooked pumpkin, pureed
1/2 cup brown sugar
2 Tbs fresh ginger chopped in food processor
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
3 tsp egg replacer plus 4 Tbs water (equivalent of 2 eggs)
1 Tbs vanilla reduced with about 1/2 cup brown sugar and 1 Tbs potato starch and water

 Crust: Combine flour, sugar and salt in a 9 or 10 inch pie plate. Mix with a fork until wel blended. In a separate bowl, combine oil and soymilk. Beat until blended. Pour over flour mixture. Mix with fork until combined. Knead lightly with fingers for 2 - 3 minutes. Press firmly against bottom and sides of pie plate

Filling: Preheat oven to 350° Combine potato starch with just enough water to dissolve (about 1 tablespoon) Pour multi-grain milk in saucepan. Whisk in brown sugar and potato starch. Heat unti almost boiling. Cook over medium to medium-high heat for 12 - 15 minutes, stirring occasionally. Do not boil. The goal is to reduce mixture to yield 1 cup liquid. Remove from heat. Set aside. Combine pumpkin, sugar, ginger, cinnamon, nutmeg, cardamom, egg replacer and vanilla. Whisk until smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into Whisk until smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into uncooked pie crust. Bake in preheated 400°F oven for 45 - 50 minutes or until a tester inserted in the center comes out clean. nserted in the center comes out clean. Cool uncovered on wire rack for 1 - 2 hours. Refrigerate. Best served chilled.


Plugs: