I love pumpkin pie, and where would Thanksgiving dinner be without it? I made the pumpkin pie recipe from the soy desserts cookbook by Patricia Greenberg and my Mom’s super easy and very yummy pie crust recipe which is below (and makes enough for two crusts).

Ingredients

• 2 1/4 cups flour
• 1 tsp salt
• 1/2 cup COLD plain soy milk
• 3/4 cup vegetable shortening

Directions

• Whisk flour and salt together in a small mixing bowl.
• Remove 1/3 cup of flour and salt mixture to a large mixing bowl and whisk together with soy milk until well blended.
• Add the remaining flour and salt mixture and mix well with a spoon.
• Divide dough in half and roll out on a floured surface.