Vegan Pumpkin Pie

Pie crust:

Ingredients:

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup & 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

Directions:

1) Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

2)In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

3)Cover the dough with plastic wrap, then chill for 30 minutes.

4)Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

Filling:

Yield: 1 9" pie

Ingredients:

• 1 cup dairy-free sour cream, such as Tofutti
• 1 15-ounce can canned pumpkin
• 3/4 cup white granulated sugar
• 1/4 cup all-purpose flour
• 2 T. arrowroot powder
• 2 T. canola oil
• 2 T. maple syrup
• 2 t. pumpkin pie spice
• 1/4 t. salt

Directions:

1. In a large mixing bowl, use an electric hand mixer to combine the dairy-free sour cream, pumpkin, sugar, flour, arrowroot powder, canola oil, maple syrup, pumpkin pie spice and salt until combined. Pour into the prepared pie crust and bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F and bake for 45-55 minutes or until set. Allow pie to cool completely on a wire cooling rack, then transfer to the refrigerator to chill for 1-2 hours before serving.