Vegan Pumpkin Pie

Crust
1.5 cups whole wheat pastry flour
.5 tsp salt
.5 cup Earth Balance margarine
3 TBSP cold water
Filling
2 cups soymilk
1 TB agar flakes
4 cups pumpkin puree
.75 agave or maple syrup
2 TBSP corn starch
.5 tsp ground cinnamon
.25 tsp ground nutmeg
.5 ground ginger
pinch ground cloves
.25 tsp salt

Blend flour and salt in food processor. Add maragarine in chunks and pulse until it looks liek coarse sand. Add cold water and blend until dough forms. Remove dough, wrap in plastic wrap and refrigerate for at least one hour.
Place dough between 2 sheets of wax paper. Roll from center out until dough is 1/2-1 inch wider than pie plate. Move dough into pie plate and prick bottom with a fork.
Preheat oven to 425. Tear off a pece of foil big enough to cover pie crust. Coat foil with Earth Balance. Press the coated side onto the crust and weigh it down with 2 cups of dried beans or rice. Bake for 12 minutes. Remove from oven, remove weight and foil and bake at 375 for another 8 minutes. Remove and cool while making the filling.
Heat the soymilk over medium heat in a small saucepan. Add the agar flaks and whisk well. Bring the soymilk to a simmer and stir constatntly until the afar dissolves. Pour into a bowl and allow to cool for 5 minutes.
Combine the pumpkin and remaining ingredients, blend well. Once the soymilk mixture has cooled for 5 minutes, pour it in the pumpkin. Stir until well combined.
Preheat oven to 375. Pour pumpkin mixture into pie crust and bake for 30 minutes.
Makes 8 pieces of pie.

Number of Servings: 8

Recipe submitted by SparkPeople user TRISHP1961.