Vegan and GF Pumpkin Pie

Pumpkin Pie from scratch-scratch: no cans, pumpkin filling from a real pumpkin.


Crust:
1 1/2 c. Gluten Free Flour (Bob' Red Mill)
1/2 tsp. salt
4 tsp. earth balance
4 tsp. vegetable shortening
5 tbs. ice water


Filling
1 Pumpkin pie pumpkin
1 1/3c. soy creamer
1/2 c. sugar
1 egg equivalent
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. nutmeg
1 c. hot water

Process
Cut pumpkin in half, scoop out seeds and strings, and placed pumpkin halves face down on baking sheet.  Cover with tin foil, and bake at 350 for 1.5 hours

Remove from oven, and cool.  Scoop out insides.  Mix 1 1/3 c. of pumpkin insides and the rest of the ingredients.  Pour into pie crust, and bake at 375 for 55-65 minutes.

For the crust:
Mix salt and flour in a bowl, add in butter/ shortening in slices.  Continue to mix until the mixture resembles coarse meal. Lightly stir in the water, 1 tbs. at a time, until the dough mixes into a ball.  Roll out the dough into a circle 1/8" thick.  Add to pie dish.