Vegan Pumpkin Pie with Decorative Spelt Crust
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ⅔ cup vegan butter (I used Earth Balance)
  • 2 cups spelt flour+ extra for sprinkling
  • 2 tbs coconut sugar
  • ¼ cup cold water
  • dash of salt
  • 1 14oz package silken tofu
  • 3 cups pumpkin puree
  • ½ cup maple syrup
  • 1 tbs vanilla extract
  • 3 tbs cornstarch
  • ⅛ tsp salt
  • 2 tsp pumpkin pie spice
  • dash of salt
  • 1 tbs coconut sugar
Instructions
  1. Preheat oven to 400°. Grease pie dish or mini muffin tin
  2. To prepare crust, pulse butter, flour, 2 tbs coconut sugar, ¼ cup water and salt in food processor until thoroughly combined. Scoop out dough, roll it into a ball and chill in refrigerator for 20 minutes.
  3. To prepare filling, drain tofu and combine it in blender with pumpkin puree, maple syrup, vanilla, cornstarch, pumpkin pie spice and salt until smooth. Set aside.
  4. Sprinkle flour on a clean surface. Cut ball of dough in half. Use a rolling pin to roll out half of the dough until it's about ⅓" thick. Gently transfer to pie dish and use your fingers to press into place, removing excess from edges.
  5. Repeat process to roll out remaining dough. Use pie crust cutters to cut out shapes.
  6. Spread filling over pie crust. Top with cut-out crust shapes. Sprinkle coconut sugar on top.
  7. Bake for 25-40 minutes (depending on size of pie), until edges are golden brown. Let cool completely before serving.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/10/07/vegan-pumpkin-pie-with-decorative-spelt-crust/