Mix all dry ingredients together. Melt butter.
Add melted butter to pumpkin. Stir well.
Add dry ingredients to soy butter sticks. Stir well.
Add liquids. Stir well.
Pour into pie crust.
Place in 450 degree oven for 10 minutes. Reduce heat to 350 degrees and cook about 45 minutes or longer. When the center puffs up you will know it is cooked. Keep an eye on crust so it does not burn!
Optional: Mrs. Smith’s deep-dish pie crust or any frozen variety that is vegan, or try our pie crust recipe below.
Whisk together 1 1/2 cups flour, sugar, and salt. Add the vegan shortening or solid refined coconut oil and cut it into the flour. The easiest way to do this is to use a small utensil called a pastry blender. If not using the pastry blender, use two knives cutting in opposition. Cut the fats into the flour until well mixed. The pastry is ready when it resembles small pebbles and starts to hold together.
Add the last cup of flour and cut into the dough to combine. Sprinkle the ice-cold water, a tablespoon at a time, and mix gently, kneading the dough together. Keep sprinkling in the additional cold water, a tablespoon or so at a time,
until it's able to form a dough. Dough will be a bit crumbly at this point.
Using your hands, press the dough together and cut in half. Wrap each half in plastic wrap or waxed paper and form a 1" thick disk. Refrigerate the dough for at least 2 hours to chill before rolling out. Dough will keep in refrigerator for up to a week.
Once your filling and pie crust are ready, use a deep dish 9”’ pie plate. The pie crust will make 2 pies. If you wish to make two pies, double the filling recipe.
Roll out the pie crust between two pieces of waxed paper until it is about 1/8” thick.
Place the rolled crust into the pie plate and either crimp the edges or use a fork and press the crust to the plate.
Pour the filling into the crust and bake according to directions above.