Usually I think my nerdiness flies under the radar.
I’m probably wrong.
I was scanning through my Outlook calendar at work to see what I had coming up, when I found a meeting invite for Saturday, March 14, 2015, at 9.26am. (If I could have scheduled in the time down to 54 seconds, I would have.)
Intuitive people will realize that this is pi day.
Fellow nerds will appreciate my uncontainable joy that it is not only 3.14, it is 3.1415…926…54 (I know, I know, 5359, but I had to round at some point).
Anyone who knows me will not be surprised at all that I bullied my coworker into creating this Outlook event and stood there watching until he invited me.
And anyone who knows me well will be knocking on my door on Saturday morning to get a slice of this pie.
Pumpkin Pie (vegan)
one and a quarter cups all-purpose flour
quarter teaspoon salt
one and a half tablespoons sugar
quarter cup margarine, cold (I use Earth Balance)
quarter cup shortening, cold
one and a half tablespoons cold water
one and a half tablespoons vodka
half tablespoon apple cider vinegar
800 mL canned pumpkin (plain; not pumpkin pie filling)
three eights cup (I’m sorry… that’s about 90 mL or three ounces) maple syrup
two tablespoons molasses
half cup unsweetened almond milk
four teaspoons canola oil
one teaspoon cinnamon
one teaspoon ginger
half teaspoon nutmeg
half teaspoon salt
two tablespoons cornstarch
one teaspoon agar agar powder
Prepare crust first: sift dry ingredients into a large bowl. Using a pastry cutter (and/or a fork), cut in margarine and shortening. In a separate glass, stir together water, vodka and vinegar. Pour into flour/margarine and mix with a fork until the dough comes together into one big ball. Wrap in Saran wrap and throw in the fridge (or freezer, if you don’t want to make the pie right away).
For the filling, throw everything in a blender together. Turn it on. Turn it off.
Preheat your oven to 375 degrees Fahrenheit. Grab a 9-inch pie plate.
Pull out the ball of dough. On top of parchment paper or a silpat, roll it out (use lots of flour so it doesn’t stick) so it will cover the entire pie plate (don’t forget the sides slope down, so you’ll need to make it a bit larger than 9 inches). Flip it over (this is where the parchment comes in handy) onto the pie plate. Load it up with your filling.
Bake for about 55-60 minutes or until the filling looks set and the crust is browned. You’ll need to let this pie cool completely, then throw it in the fridge overnight before you can eat it, unless you want to dig straight in with a spoon.