nutritional information

Per SERVING:

  • Calories: 280
  • Protein: 3 g
  • Total Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 53 g
  • Cholesterol: mg
  • Sodium: 358 mg
  • Fiber: 3 g
Vegan

Vegan Pumpkin Pie

Vegan Pumpkin Pie

SERVES 8

The pie filling in this recipe needs to set overnight in the refrigerator, so make it the day before you serve it.
Crust
  • ½ cup unbleached flour
  • 7 Tbs. whole-wheat pastry flour
  • ½ tsp. salt
  • ½ tsp. sugar or granulated sugar cane syrup
  • ½ tsp. baking powder
  • 3 Tbs. canola oil
  • 3 Tbs. soymilk plus ½ tsp. lemon juice
  • 3 to 4 Tbs. water
Filling
  • 2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)
  • 1 cup low-fat soymilk or rice milk
  • ¾ cup granulated sugar cane syrup
  • ¼ cup cornstarch
  • ½ Tbs. dark molasses or to taste
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. grated nutmeg
  • ¼ tsp. ground allspice

To make Crust:

1. In medium bowl, combine both flours, salt, sugar, and baking powder. In small bowl, mix oil and soymilk mixture.

2. Pour liquid mixture into dry ingredients, and mix with fork until dough holds together in ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for 1 hour.)

3. Roll out dough on lightly floured surface with lightly floured rolling pin, forming 11-inch circle. Line 9-inch pie plate with dough. Flute or crimp edges with fingers or fork. Cover with plastic wrap, and refrigerate until ready to use.

4. Preheat oven to 425°F.

To make Filling:

5. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.

6. Reduce oven temperature to 350°F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.

NOTE: If you are going to use fresh pumpkin for the pie, do not use the jack-o’-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400°F for 30 to 40 minutes. Scoop out the cooked flesh and purée.

November 1997

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comments

If you want to be healthy and make this recipe... make sure the soy, corn, canola, and sugar beat products mentioned here are guaranteed NON-GMO(non-GE)!!! Otherwise replace these ingredients with less pesticide coated alternatives

Health - 2014-10-14 18:48:47

This turned out awesome. Poured the filling into a pre made gf df pie crust for a quick dessert.

Stacey - 2014-09-09 12:06:59

cool rep the cookies where like amaz thinks alot, lou-lou

lou-lou - 2014-08-05 01:21:26

I made this and something went terribly wrong. It was just like pumpkin flavored goo. I don't think I would even attempt it again. Is the texture supposed to be different than pumpkin pie? So confused - I'm not inept in the kitchen, but this was a flop!

Rhonda Sipchen - 2014-02-17 16:53:53

I made this today, and it was nearly perfect! I was so happy that it set up perfectly and looked and tasted like pumpkin pie should! I made a few adjustments based on reviews here and my own preference. 1. Instead of sugar syrup, I used 1/2 cup pure maple syrup and 1/4 agave syrup. 2. 3/4 cup of soy milk in stead of 1 cup. 3. No molasses and 4. I used a store bought vegan crust Wholly Wholesome brand. The only comments that I got were that it was a little too spicy and gingery. As I sit here and eat a piece I would have to agree that the ginger is strong! Otherwise, very happy with how it turned out. I am NOT a baker and this was easy!

Meg - 2013-11-29 01:47:46

Turned out awesome! I forgot the molasses but it turned out great anyway. I used the filling in this recipe but subbed in a gluten free pie crust mix made with vegan buttery spread and water. I only had an 8 inch pie plate, and it fit in there perfectly for me.

Rebecca - 2013-11-28 17:55:00

I made this with the following adjustments due to time and available ingredients and it came out great. 1. store bought frozen crust 2. fresh cheese pumpkin 3. sugar instead of syrup 4. potato starch instead of corn starch 5. honey instead of molasses 6. a bit of fresh ginger instead of ground 7. no allspice

Howard - 2013-11-12 02:36:01

I just made this recipe and put them in small jars on graham cracker crusts instead of the recipe crusts, baked 5 mins less and substituted the molasses for maple syrup. Love it, they came out amazing, I'm sending them overseas I hope they stay :p https://scontent-a.xx.fbcdn.net/hphotos-ash3/1001204_692505837426799_462795067_n.jpg

Kat S - 2013-10-27 21:19:10

I have been making this pie for the last 2 years and it is always a success. I just found out that granulated sugar cane syrup is not syrup. That being said I was using honey as I couldn't find the sugar cane syrup and it turned out great. Not too sweet. I also used almond milk instead of rice or soy milk. The only thing that I would like to add is that it always makes more filling than that for one pie, you can almost make two pies.

Stephanie - 2013-10-14 16:22:26

There's an awful lot of confusion over the "granulated sugar cane syrup" - it's granulated sugar made from cane syrup. It is NOT syrup made from sugar granules. Check out Sucanat on wikipedia. I used vegan cane sugar and it worked great. I've tried a lot of vegan pumpkin pie recipes over the years and this is the one I'm going to stick with. It is REALLY good! I too used a different crust so I'm only talking about the filling. I left out the molasses because it darkens it too much. This turned out really well - wasn't soupy when it came out of the oven and firmed up very nicely overnight in the fridge. I'm getting ready to make another one right now because the one I made 2 days ago is almost gone. My wife and daughter love it! Warning - remember to turn down the oven after the first 10 minutes because if you don't you get this thing that looks kinda like a pumpkin pie that you may be tempted to serve. Trust me, it's kinda gross.

Brian - 2012-11-29 00:20:13

This is far too sickly sweet! I had to thrown it out. The taste of sugar is so prominent that the pumpkin is only an aftertaste. Next time I try to make a vegan pumpkin pie, I think I'll omit the sugar syrup.

Mina - 2012-11-23 02:21:18

Delicious! Best vegan pumpkin pie recipe. To make the sugar cane syrup, I heated up 3/4 cup granulated sugar cane with 3/8 cup water until sugar melted. Once syrup cooled down quite a bit, I mixed with the rest of the ingredients. The pie was the perfect color, consistency, and taste!

Rita - 2012-11-10 22:15:46

Oh My GOD! How did you know!?!?!?!?! I do like pumpkin pudding!!!

tyrone - 2012-11-04 11:59:19

Would almond milk work? Or should I get rice milk?

Anonymous - 2011-11-22 14:58:59

Robin: Here's a recipe that uses tofu from Whole Foods: http://www.wholefoodsmarket.com/recipes/884 I'm not sure about a VT one. Hope this helps.

Jennifer - 2011-11-22 10:16:21