About this recipe:This pumpkin pie is saintly because it's gluten-free, egg-free and dairy-free. Don't let this put you off - it's as delicious as any other pumpkin pie. A pastry is made with gluten-free flour, oil and soy milk, then filled with a spiced pumpkin filling and baked to perfection. Serve as a decadent dessert.
Stir together flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soya dream until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the pastry into the bottom and sides of a 23cm quiche dish. Bake for 15 minutes in preheated oven. Remove and set aside.
Decrease oven to 180 C / Gas 4. Place pumpkin puree, soya dream, dark brown soft sugar, cornflour, golden syrup, cinnamon, ginger, nutmeg, salt and cloves in a liquidiser. Blend until combined. Pour into prebaked pastry case. Place foil around the edges of the pastry case and bake for 60 minutes or until a knife inserted 2.5cm from crust comes out clean. Cool pie on at room temperature for 2 hours then refrigerate overnight before serving.
I have it in the oven as I write, BUT I have tasted the pastry mix and there is FAR too much salt. I would use 1/4 of a teaspoon next time. I carefully measured this out with a proper measure. The filling tastes - 08 Oct 2012