• one 5-7 lb “winter squash” from the farmer's market. (could also use “sugar pumpkin”, cushaw, basically any sweet squash; about 2-3cups cooked. this is equivalent to one 15oz can of cooked pumpkin.)

1. preheat oven to 450 degrees.
2. cut squash in half, remove seeds and pulp.
3. place cut-side down on a cookie sheet.
4. bake for 45-60 min (until tender and a fork goes in easily).
5. scoop out mush from skin.

• smaller pieces of squash take longer to cook. halves or quarters seems best.

• 3 cups whole wheat pastry flour
• 1 tsp sea salt
• 3/4 cup vegetable shortening (Earth Balance)
• ~5 tbsp water

In a medium bowl with fork, lightly stir together flour and salt. With pastry blender or two knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together. With hands, shape pastry into ball. On lightly floured surface with lightly floured rolling pin, roll ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate.

• this makes enough for a 9 3/4” pie pan.
• i used a large glass jar (originally an apple sauce jar) instead of a rolling pin, and it worked fine.

• the basics:
  • 2-3 cups cooked squash
  • 1 cup almond milk (or any sort of nut or soy milk)

• 3/4 cup sweetener:
  • mix 'n' match: honey, brown sugar, maple syrup, agave, molasses…
  • i used 1/2 cup honey and 1/4 cup brown sugar
  • this amount will vary depending on personal taste, whether your nut milk is sweetened, the natural sweetness of the specific squash, etc. etc.

• spices (to taste):
  • 1/2 tsp each of: cinnamon, vanilla, nutmeg
  • 1/4 tsp each of: ginger, salt
  • 1/8 tsp cloves

• emulsifier (adds firmness):
  • 3 Tbsp cornstarch (could also use arrowroot flour, i haven't tested this)

1. combine in blender & taste/adjust for sweetness/spiciness.
2. pour into pie crust & bake for 60 minutes @ 350 degrees.
3. refrigerate & allow to set overnight.

• some recipes use 1 Tbsp molasses in addition to honey/sugar/whatever.
• the spices in this recipe are halved from the ones i found online, because i found them too overwhelming; modify to taste.
• coming out of the oven, it may still seem a bit soft. it should firm up after spending a night in the fridge.
• apparently 2 Tbsp corn starch or arrowroot flour = 1 egg, substitution-wise.
• the second pie developed some cracks after setting; don't know if this is because it went straight from the oven to the fridge or because of too much cornstarch. will have to experiment.

• http://alucidspoonful.blogspot.com/2007/09/vegan-pumpkin-pie-without-soy.html (primary recipe)
• http://ranprieur.com/misc/piecrust.html (about crusts)
• http://bunnyfoot.blogspot.com/2005/11/vegan-pumpkin-pie.html (variation)
• http://mamarant.blogs.com/mamacooks/2005/11/vegan_pumpkin_p.html (variation)
• http://jonclancy.wordpress.com/2007/10/25/vegan-pumpkin-pie/ (variation)
• http://www.simple-vegetarian-recipes.com/desserts-vegan-pumpkin-pie.html (tofu is the binding agent in this one)