Pumpkin Pie with Gingerbread Cookies
[Vegan]

Pie Crust and Gingerbread Cookies

1. In a large bowl, sift together the flours, baking soda, baking powder, spices, and salt.
2. In a separate bowl, whisk together the molasses, melted oil, applesauce, sugar, milk, and vanilla.
3. Pour the wet ingredients into the bowl of sifted dry. Mix with the paddle of an electric mixer, a spatula, or get in there with your hands. (The bonus of this is the opportunity to lick the remnants).
4. Form the dough into a disk and wrap with plastic. Place the dough in the fridge for 30 minutes (or overnight).
5. Preheat oven to 350°F and prepare a cookie sheet lined with parchment paper.
6. Dust a clean surface and a rolling pin with sifted all-purpose flour and roll the dough into a 1/4 inch thick round to place into a 9 inch pie tin. Trim the sides. Roll the remaining dough 1/4 inch thick and cut with desired shapes and place on prepared cookie sheets.
7. Using a fork, poke holes all over the pie crust dough to prevent rising. Bake both the pie crust and cookies for approximately 8 minutes. Remove from the oven and let the pre-baked crust cool completely before filling.

Pumpkin Pie Filling

1. In a small bowl, whisk together maple syrup and cornstarch. In a large bowl, whisk together all other ingredients. Whisk cornstarch slurry into the filling mixture.
2. Pour into prepared pie crust and bake at 350 degrees for 1 hour, covering the crust with foil for the last 15 minutes.
3. Cool for one hour. Transfer to the fridge and let set up for a minimum of 3 hours-overnight.