Pumpkin Galette

Well, I just went and did it. The best pumpkin pie I ever had. I didn't have a pie form so I made a galette instead. Which means you roll out the dough on a cookie sheet lined with baking paper, pour the filling onto it, leaving the edges free, and then fold up the sides.

Crust
I found the recipe for the crust here: http://vegetarian.about.com/od/piecrustrecipes/r/flakypiecrust.htm, cutting the amounts in half for a smaller pie. It really does make for a flaky and delicious crust.

70 g wholespelt flour, 70 g 1050 wheat
3/4 tablespoon raw sugar
1/4 teaspoon salt
60 g alsan vegan margarine
1 tablespoon oil, 2 tablespoons cold water

Combine the flour, sugar and salt in a large bowl. Cut in the margarine, mixing until crumbly. I use two knifes to do so.
In a small container, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.
Cover the dough with plastic wrap, chill for 30 minutes.

While the dough is sitting in the fridge, get the filling ready.

Filling
180 grams of baked pumpkin
70 ml coconut milk, 50 ml cold water
36 g raw sugar, 40 ml ricesirup
1 tablespoon cornstarch or riceflour
1/2 teaspoon each of vanilla, cinnamon, and allspice
1/4 teaspoon salt

Put all ingredients into a blender and puree.

Preheat the oven to 175 degrees Celsius/350 Fahrenheit.
Roll out the dough, pour the filling onto it, bake for 60 minutes. Really good with a side of soyatoo non-dairy whipped cream.