Happy Friday! Happy Halloween! Everyone’s probably super excited for this weekend. To celebrate this season, here’s a healthier Jack-o-Lantern pie!
For the crust:
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 Tbsp brown sugar
6 Tbsp almond milk
6 Tbsp soft vegan butter
4 Tbsp water
1 tsp lemon juice
For the pumpkin filling:
2/3 cup brown sugar
3 Tbsp tapioca flour
1 tsp ground cinnamon
1/2 tsp ground ginger
½ tsp ground anise
1/8 tsp ground cloves
2 cups pumpkin puree
1/2 cup almond milk
1 tsp vanilla extract
Instruction:
Making the crust:
In a medium bowl, combine the flour, baking powder, salt, and sugar.
In another small bowl, combine the almond milk, butter, water, and lemon juice.
Pour the milk mixture into the flour mixture. Stir until combined.
Roll out the dough on a lightly floured surface with a floured rolling pin into 2 same size circles.
Transfer one of the circles to the pie plate/pan.
Decorate another circle by cutting a pumpkin face shape with a sharp knife.
Making the filling:
In a mixer bowl add the sugar, tapioca flour, cinnamon, anise, ginger, and cloves.
Stir in the pumpkin, 1/2 cup almond milk, and the vanilla extract until combined.
Pour into the pie crust. Cover with the pumpkin face circle and crimp the edges.
Bake in a preheated oven for about 45 minutes.
Let cool for about an hour and transfer to the refrigerator.
Decorate with Halloween candy and serve.
Enjoy your Halloween!
- Srujana Poluri