Vegan Pumpkin Pie

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1/2 cup unbleached flour

7 Tbs. whole wheat pastry flour

1/2 tsp. salt

1/2 tsp. sugar or granulated sugar cane syrup

1/2 tsp. baking powder

3 Tbs. canola oil

3 Tbs. soymilk plus 1/2 tsp. lemon juice

3 to 4 Tbs. water


2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)

1 cup low-fat soymilk or rice milk

3/4 cup granulated sugar cane syrup

1/4 cup cornstarch

1/2 Tbs. dark molasses or to taste

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. grated nutmeg

1/4 tsp. ground allspice

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