Instructions

1. In a medium sized bowl combine both the flours, and the first 1/2 tsp. salt, sugar and baking powder. In a smaller bowl mix together the oil and Soymilk.

2. Pour the liquid mixture in to the dry mixture and mix together with a fork. Keep mixing until it hold together in to a ball shape. If the mixture is too dry, keep adding water a teaspoon at a time until ready to use.

3. Once you have the dough mixture ready wrap in plastic wrap and refrigerate it for one hour.

4. Once chilled take the dough and roll it on to a dusted surface and roll out until it forms a circle around 11 inches in size.

5. Take the dough and line a 9 inch pie plate, then crimp the edges with a fork to make it look good.

6. Cover with plastic wrap again and refrigerate until you are ready to use.
   Around now you can set the oven to 425 Fahrenheit to preheat!

7. To make the filling you will need to mix all the remaining ingredients in to a large bowl. Keep mixing until the mixture is smooth and well blended.

8. Once the mixture is ready, pour it in to the pie crust and bake for 10 minutes. After 10 minutes reduce the oven temperature to 350 degrees for a further 50 ish minutes, until the filling is set.

9. Let cool and then refrigerate overnight, and you will soon be able to enjoy a delicious vegan pumpkin pie!