Delicious Vegan Pumpkin Pie/Whole-Wheat Pie Crust
3/4 cup whole-wheat flour
1/2 cup old-fashioned oats, finely ground
2 teaspoons fructose
1/2 teaspoon sea salt
1/3 cup cold Soy Garden Butter
2 to 3 Tablespoons very cold water
COMBINE flour, ground oats, fructose and salt in bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend together with a fork until mixture holds together.
SHAPE dough into ball; place on lightly floured sheet of wax paper. Top with additional piece of wax paper; roll out dough to 1/8 inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4 cup volume) pie plate; slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.
3/4 cup Fructose
1 tsp. Cardamon
1 tsp. Corriander
1/2 tsp. Ginger
1/2 tsp. Sea Salt
2 Large Eggs (Energ-G Egg Replacer)
1 - 15 oz. Can of Pure Pumpkin
1 - 12 oz. Can of Coconut Milk
Mix Fructose, Cardamon, Coriander, Ginger and Salt in bowl. Add Egg-Replacer; Stir in Pumpkin; Add Coconut Milk.
POUR into Pie Shell.
BAKE in preheated 425 F. oven for 15 minutes. Reduce temperature to 350 F; bake for 40-50 minutes or until knife inserted comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.