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Pumpkin Pie






undefinedPie Filling Instructionsundefined

  1. Blend all ingredients.

  2. Pour into an unbaked pie shell (see recipe below)

  3. Bake 1 hour at 325°

  4. Let cool.


undefinedPie Crust Instructionsundefined

  1. Beat oil, water, and lecithin in a bowl.

  2. Mix dry ingredients in a separate bowl. Add liquid ingredients to dry, pouring slowly into the middle of the flour and mixing lightly with a fork. DO NOT over mix or the dough will be tough.

  3. Rub a damp cloth on top of the counter, and cover a 12” to 14” area with plastic wrap. Place half the dough in the center of the plastic wrap.

  4. Cover with another layer of plastic, and roll with rolling pin to desired size and shape.

  5. Remove the top layer of plastic wrap, and place pie pan upside down in center of dough.

  6. With one hand on the pie pan, put your other hand between the counter top and the plastic wrap under the dough, and flip dough and pie pan right side up.

  7. Press into shape in pan, and flute edges.

  8. For pre-baked shells, prick dough with fork and bake at 350° for 20 minutes.



Serving suggestions:

  • This crust is delicious and flexible for many recipes. It is wonderful for pot pie crust, pumpkin pie crust, Danish pastry dough, crackers, quiche crust, and double pie crusts for apple or peach pies.

  • Don’t give up if it doesn’t turn out just the way you want it to the first time you make it. Just be patient and persevere.

  • Be sure you use HOT water.

  • The real key is light, thorough mixing and learning the proper consistency of the dough.

From Simple Solutions, p 102.  Copyright  Used by permission.

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1 C Soy, rice, coconut or almond milk

¼ C Honey

2/3 C Date pieces (soaked)

2 tsp Vanilla

1/8 tsp Salt

4 Tbsp Corn starch

½ tsp Coriander

2 C Pumpkin or butter nut squash




1 C Whole wheat pastry flour

½ C Unbleached White flour

½ C Oat flour (blend oats in blender)

1 tsp Salt

1/3 C Oil

½ C Hot water

1 Tbsp Lecithin granules of liquid (optional)


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