MiSOgood Pumpkin Pie
Pie Crust:
1 1/4 Cups All-Purpose Flour
1 Teaspoon Granulated Sugar
1/4 Teaspoon Salt
6 Tablespoons Vegan Butter, Chilled, Cut into Small Pieces
1 1/2 Teaspoons Lemon Juice
1 – 2 Tablespoons Ice-Cold Water
Pumpkin Filling:
1 (15-Ounce) Can Pumpkin Puree
1/2 Cup Unsweetened Applesauce
3/4 Cup Dark Brown sugar
3 Tablespoons MiSOgood Sweet & Savory White Miso
2 Tablespoons Tapioca Starch
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1 Teaspoon Vanilla Extract
To prepare the pie crust, place the flour, sugar, and salt in the bowl of your food processor and pulse to combine. Add the vegan butter and pulse 6 – 8 times, until the mixture resembles very coarsely ground almond meal. A few small chunks of butter should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and the first tablespoon of water in while pulsing a few times to incorporate. If the dough holds together when pressed, it's ready to go. If it remains crumbly, keep adding water while pulsing, just a teaspoon at a time, until the dough is cohesive.
Shape the dough into a rough round and flatten it into a disk about 1/2 an inch in thickness. Wrap tightly with plastic wrap and place in the fridge. Let chill for at least an hour, or up to a week.
Preheat your oven to 350 degrees.
For the filling, simply whisk together the pumpkin puree, applesauce, brown sugar, miso, tapioca starch, cinnamon, nutmeg, allspice, and vanilla. Once smooth, set aside.
Roll out the pie crust to about 1/8th of an inch in thickness on a lightly floured surface. Transfer to a 9-inch round pie pan and smooth it into the bottom. Trim away any excess overhanging the lip of the pan. Flute or crimp with a fork, if desired.
Pour the pumpkin filling into the pan, using a spatula to smooth the surface. Tap lightly on the counter to remove any air bubbles.
Bake for 55 - 60 minutes in the center of the oven, until the crust is golden brown and the filling begins to bubble up around the edges. Cool completely and serve either warm, or chilled for cleaner slices.
Makes 8 - 12 Servings
