Vegan Pumpkin Pie

• FILLING:
• 2 c. pumpkin
• 1/2 firm tofu
• 2/3 c. Low glycemic coconut syrup
• 2 t. cinn
• 1 t. cinnimon
• 1 t. ginger
• 1/2 t. salt
• 2/3 c. Soy or rice milk
• 2 egg substitute
• 3 T Brandy
• CRUST:
• 1 1/2 c. WW pastry flour
• 1/4 c. Rice flour
• 1/3 c. coconut oil
• 1 T canola oil
• ice water
• 1 c raw pecans

1. Preheat oven: 350. Make ice water. Make the crust first:
2. Mix the flours , blend 1/2 c. the pecans into flour, add.
3. Microwave coconut oil jar until clear liquid, measure out 1/3 cup and put in freezer, when hard, warm measuring cup so the block falls out, grate the block into the flour mixture, mix with hands. Add oil and water until the dough is rollable. Form a ball, divide into 1/4 for lattice and 3/4 for crust. Roll out both between plastic wrap sheets and fit into a 9 in. pie pan. Cut the lattice with a pizza cutter into strips.
4. PIE FILLING:
5. Blend everything until really smooth. Keep tasting for flavor and add whatever it needs. Pour into crust. Place lattice on top. Bake for 30 or more minutes or until a knife comes out clean from the center. Chill. Serve with raw cashew, honey and vanilla cream.

pumpkin, tofu, low glycemic coconut syrup, cinn, cinnimon, ginger, salt, rice milk, egg substitute, t, ww pastry flour, flour, coconut oil, canola oil, water, pecans

Taken from www.epicurious.com/recipes/member/views/vegan-pumpkin-pie-51445301 (may not work)