Pumpkin Pie

• Serves: one 9" pie
• 3/4 C Sugar
• 1 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Cloves
• 15 oz . Can of Libby’s Pumpkin Puree
• 12 oz of Vegan Evaporated and Condensed Milk
• Egg replacer of your choosing

• FOR THE PIE CRUST:
• 6 Tbl very cold Vegan Margarine such as Earth Balance
• 1-1/2 C All-Purpose Flour
• 1/2 tsp Salt
• 1-1/2 tsp Sugar
• 2 Tbl + 2 tsp cup very cold vegetable shortening
• 3-4 Tbl Ice Water

1. Instructions
2. Prepare ahead the Vegan Evaporated and Condensed Milk – {101 Series} vegan evaporated OR condensed milk recipe and refrigerate for two hours, preferably overnight.
3. Prepare pie dough by placing all ingredients into a food processor except ice water. As the dough becomes crumbly and with the processor running, add the water slowly until a ball forms. You may not need all of it. Finish bringing the dough together with your hands. Do not overwork.
4. Wrap the dough in plastic, shape into a flat disk and refrigerate for two hours.
5. Prepare egg-replacer of your choosing.
6. Combine all ingredients, whisking until smooth.
7. Preheat oven to 400 degrees.
8. Roll pie dough on a floured surface to 1/4? thick. Place into your pie dish and create decorative edges.
9. Pour filling into prepared pie dough.
10. Bake for 60-70 minutes or until filling tests clean with a knife and dough is golden brown.
11. If the edges start to get too brown prior to being done, use some foil to protect the edges.
12. Allow to cool completely on a rack.
13. Refrigerate for several hours or overnight.
14. Serve with our]Coconut Whipped Cream or the New So Delicious Coco Whip if you can find it!