End of Harvest Vegan Pumpkin Pie (In English)   
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Pie Filling:

  1. Organic pumpkin, seeded and peeled
  2. 1 teaspoon vanilla
  3. ½ cup barley malt
  4. 1 tablespoon maple syrup
  5. ¼ of teaspoon nutmeg
  6. 1 teaspoon cinnamon
  7. ½ teaspoon ginger
  8. Sea salt.
  9. 1 teaspoon kuzu power
  10. 1 cup water

Pie Crust:

  1. Whole wheat pastry flour
  2. Sea salt
  3. ⅛ cup of canola oil
  4. ½ cup of water

Pie Filling:

  1. Cut up pumpkins, put it in a pan and add 1 cup of water.
  2. Put heat on high and cover it. Bring it to boil, then let it simmer for about 5 – 7 minutes.
  3. When pumpkin is soft, mash it.
  4. Add 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, about ½ teaspoon of freshly grated ginger, 1 teaspoon of vanilla extract, 1/8 of a teaspoon of sea salt, and ½ a cup of barley malt, 1 tablespoon of maple syrup. Mix well.
  5. Mix 1 teaspoon of kuzu power with some water, then pour into the filling. Mash it well.

Pie Crust:

  1. Put some whole wheat pastry flour into a bowl, add a pinch of salt, use whisk to mix that up.
  2. Add about 1/8 cup of canola oil, knead it well.
  3. Add about ½ a cup of water to that dough. Knead well, and add just enough water to make it stay together. Form it into a ball and leave it rest there for a few minutes.
  4. Roll it out thinly on a cutting board, then put it into a baking pan, pull the dough out to fit the pan.
  5. Tear off all excess around the plate. Use a fork to touch on it and put the little indentations around to make it pretty.
  6. Poke some holes at the bottom so it doesn’t bubble up and cook unevenly.
  7. Put it in the oven and bake for 10 minutes at 350 degrees.

Baking the pie:

  1. Pour the pumpkin into the pie shell. Smooth it out.
  2. Grab 1 cup of walnut, and just sprinkle on top of the pie.
  3. Bake at 350 degrees for 30 – 35 minutes.


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