Healthy Pumpkin Pie

Healthy Pumkin Pie - kids approved!

Ingredients

Crust

1/2 cup   flour (I used 'almond flour')

3/4 cup   whole wheat flour plus more for rolling (I used 'Spelt flour')

1/2 tsp    salt (I used himalayan pink salt)

1/2 tsp    baking powder

1 Tbsp    maple syrup

3 Tbsp    soymilk

1/2 tsp    lemon juice

1-3 Tbsp  water + more if needed

Filling

2 cups     canned pumpkin

1 cup       soymilk

3/4 cup    sugar (I used 'date sugar')

1/2 Tbsp  dark molasses to taste

1/4 cup    cornstarch (I used 'arrow root starch')

1 tsp        pure vanilla extract

1 tsp        ground cinnamon

1/2 tsp     ground ginger

1/4 tsp     nutmeg, freshly grated (i just used ground nutmeg)

1/4 tsp     ground allspice

dash         cloves (optional)

1/2 tsp      salt (himalayan pink)

Directions

Crust: combine all the dry ingredients and wet ingredients in two separate bowls. Pour the wet ingredients into the dry and mix with a fork until a dough holds together in a ball. if it's too dry, add some water. If it's too wet add some flour.

Roll out dough on a lightly floured surface and rolling pin. form an 11 inch circle.

Line a 9-inch pie pan with the dough.

Flute or crimp the edges with your fingers or a fork.

cover with plastic and refrigerate until ready to use.

Pre-heat oven to 425 degrees F.

Filling: in a bowl, mix all the filling ingredients until smooth. (I used a blender)

Pour into prepared crusts and smooth top.

Bake for 10 minutes and then reduce the oven temperature to 350 F and bake until filling sets, about 50 minutes.

Let cool completely and then refrigerate overnight or at least 8 hours before serving.

Oil free, vegan, plant based.