I know I said I was going on vacation, but I just couldn’t resist! I really felt obligated to share this pie with you. It’s how I’ll show my thanks for being here with me.
I already told you I like mini pies. They’re the perfect size. Who wants to make a whole 9″ pie for two (or three) people? Besides the fact that you eat twice as much, half of it goes bad (or soggy…) before you can really do any damage. And! When I make mini pies, it gives me an excuse to make them more often.
But, I do realize that some of you have large families. Or that you’re making it to share. Or that you just really really like pie! I recommend tripling both the pie crust and filling recipes if you decide to make the 9″ pie. You’ll likely have a bit left over, but that’s better than the alternative!
I also already told you that my boyfriend is a (keyword) self-proclaimed pie expert. Especially when it comes to pumpkin pie. So how did this one hold up?
He only had one complaint – The crust is too flaky. Now, I’m not sure that’s possible. Maybe he just likes it a little chewier, but I, for one, am a fan of this:
Give me all the flaky I can get!
Print this recipe!
For the mini 4″ crust:
1/2 cup all-purpose flour
2 Tbsp whole-wheat pastry flour (or 2 Tbsp AP flour)
1/4 tsp salt
1/4 tsp sugar
4 Tbsp Earth Balance butter, straight out of the fridge
2 Tbsp ice water
For the filling:
1/2 tsp lemon juice
1/2 cup soy milk
1/4 cup flour
1/2 tsp cornstarch
1/2 tsp cinnamon
1/8 tsp each ground ginger, nutmeg, and cloves
1/8 tsp salt
1/4 cup + 2 Tbsp white granulated sugar
1 Tbsp canola oil
1/2 can pumpkin
Preheat the oven to 450F and lightly oil a pie dish.
For the crust:
Combine flours, salt, and sugar in a medium bowl. Blend in butter with a pastry cutter or two knives until you have chunks about the size of your fingernail. Add the water one tablespoon at a time, tossing well. The dough should be a bit rough, not sticky at all, and should just hold together when you squeeze it. You can add a bit more water if you like, but too much water will make it difficult to roll out and less flaky.
Squeeze the dough into a ball and wrap in plastic wrap. Place in the freezer for 30 minutes while you make the pie filling.
When you’re ready to roll it out, place the ball of dough between two layers of plastic warp and roll into a circle. You’ll want to make the circle a couple of inches wider than the diameter of your pie pan, or it won’t go all the way up the sides.
For the filling:
Combine lemon juice and non-dairy milk in a small bowl. Set aside for a couple of minutes.
Combine flour, cornstarch, spices, and salt in another bowl.
Mix pumpkin, sugar, and oil in a large bowl. Add milk mixture and mix well. Add half of the flour mixture to the pumpkin mixture and whisk until smooth. Add the rest of the flour and mix very well. Be sure not to leave any chunks of flour!
Roll out your pie pastry. Gently place it in your pie dish and add the filling. Leave about a 1/4-1/2 inch room above the top of your crust – the filling will rise a bit while baking.
Bake the pie at 450F for 20 minutes. Turn the heat down to 350F and bake an additional 30-35 minutes. To check for doneness, gently shake the pie dish in the oven. The center should jiggle slightly. Allow to cool for several hours, preferably overnight.
Now I’m off for my vacation. Have a great Thanksgiving, and eat lots of vegan pie!