Pumpkin pie

Modified by Corina from Louise Hagler's recipe

3/4 lb. firm tofu - or - 250 ml Oatley cream

1 (16 oz.) can pumpkin puree - or - 2 cups fresh-cooked pumpkin  
0.75-1C sugar  
2T oil  
2T maple syrup 

3-4T cornstarch OR 2T tapioca flour (makes it thick)
1 1/2 t cinnamon  
1t salt  
1t ginger powder  
1/2 t nutmeg   

1t vanilla

Optional: 1/2t allspice

Mix in blender, pour into unbaked 9" pie crust, bake 1hr @ 175C/350F.

Serve with vanilla ice cream or vegan hazelnut-chocolate spread (Deutschland: Rewe Bio nuss-nougat creme)

Crust: a margarine-based recipe modified by Corina from https://www.noracooks.com/vegan-pie-crust/ 

2C / 220g flour

0.25t salt

Blend in blender

Add

0.5C / 120g vegan margarine

2T maple syrup 

3-4T ice water

Crust: an oil-based recipe by Brynna Clark Grogan (website is no longer available) modified by Corina

1/2C white flour

1/2C wholewheat pastry flour

3T oil

3T soymilk with 1/2t lemon juice added

1/2t salt

1/2t baking powder

1/2t sugar

• Mix flour, salt, baking powder, and sugar
• Whisk soymilk with lemon and oil in a cup, pour into the flour mixture, mix gently with a fork until it holds together in a ball.  (If it's too dry, sprinkle with a TINY bit of water.) If you have time, place the dough in a plastic bag and refrigerate it for an hour before rolling out
• Roll out and press into pan