Name: Vegan Pumpkin Pie (With Butternut Squash)
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 8 slices
Ingredients: For the crust:; 1 1/4 cup unbleached all-purpose flour; 4 tbsp vegan butter (, like Earth Balance, very cold); 4 tbsp vegetable shortening (, very cold); 2 tbsp vegan cream cheese ((optional; it makes the crust crispier, but leave out if you'd rather)); 1/4 tsp salt; 1 tsp sugar; Ice-cold water to mix; For the filling:; 1 3 1/2 to 4 pound butternut squash. Peel the squash (, remove the seeds, and dice into 1-inch cubes. Winter squashes have a hard skin, so be sure you use a sharp knife or a good peeler.); 1 tsp oil to roast the squash; 1 cup extra-firm tofu blended into a smooth paste with 1/2 cup soymilk; 3/4 cup sugar + 2 tbsp molasses ((can use brown sugar instead of the sugar-molasses combination)); 2 tsp cinnamon powder; 1/2 tsp cloves (, powdered); 1/2 tsp grated nutmeg; 1/2 tsp salt