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1
In medium bowl, combine both flours, salt, sugar, and baking powder.
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2
In small bowl, mix oil and soymilk mixture.
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3
Pour liquid mixture into dry ingredients, and mix with fork until dough holds together in ball.
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4
If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
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5
(If time allows, cover with plastic wrap and refrigerate for 1 hour.)
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6
Roll out dough on lightly floured surface with lightly floured rolling pin, forming 11-inch circle.
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7
Line 9-inch pie plate with dough.
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8
Flute or crimp edges with fingers or fork.
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9
Cover with plastic wrap, and refrigerate until ready to use.
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10
Preheat oven to 425F.
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11
In large bowl, mix all remaining ingredients until smooth and blended.
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12
Pour into prepared crust and smooth top.
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13
Bake 10 minutes.
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14
Reduce oven temperature to 350F; bake until filling is set, about 50 minutes.
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15
Set on wire rack to cool, then refrigerate overnight.
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16
Top with your choice of dessert topping if desired.
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17
NOTE: If you are going to use fresh pumpkin for the pie, do not use the jack-o-lantern type; the flesh of these large pumpkins is too watery and stringy.
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18
Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash.
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19
To bake, cut pumpkins in half and remove seeds.
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20
Set, cut side down, in a lightly oiled baking pan.
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21
Bake at 400F for 30 to 40 minutes.
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22
Scoop out the cooked flesh and puree.
