Pick the perfect pumpkin.


Decorate your pumpkin.

Slice pumpkin in half. Bake faced down in pan with a bit of oil on 400 for 30 to 40 minutes. Don't forget to wash the paint!

While you are waiting for pumpkins to cook. Prepare crust.
Crust
2/3 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon maple syrup
1/2 teaspoon baking powder
tablespoons canola oil
3 tablespoons soymilk plus 1/2 teaspoon lemon juice
3 to 4 tablespoons water
In medium bowl, combine flour, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for 1 hour.)
Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.
Puree

Make sure you have eyes on the back of your head or else this can happen


Add pumpkin and all this:
1 cup low-fat soymilk or rice milk (I used half coconut milk. Next time I'm going to use all coconut milk.
3/4 cup granulated sugar cane syrup or corn syrup
1/4 cup cornstarch
1/2 tablespoon dark molasses/maple syrup or to taste
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice

Bake on 450 for 10 minutes. Turn down to 350 and continue to bake for 50 minutes or until it sets.
Let cool then put it in the fridge overnight.













































