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Vegetarian Times Issue: November 1, 1997 p.30
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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 a fork until it holds together in a 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 a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a 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.
Member Rating:
SERVES 8
Per SERVING:
| Calories | 280 |
| Protein | 3g |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Carbs | 53g |
| Sodium | 358mg |
| Fiber | 3g |
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This vegan pie is delicious! I make it for my kids every day! I am a strict vegan, and this website helps me accomplish that.
My boyfriend and I are new to the veg scene, and we're trying to prove our dismayed family wrong by showing for Thanksgiving that we actually do have things to eat!! I made this yesterday to test for Thanksgiving, and ohmahgooness. It's better than any non-vegan pumpkin pie I've ever had. Seasonings are perfectly balanced. Awesome; A+++
Better than non vegan pie, as Courtney W said. It was perfect. Tried a tofu based pie last week and liked this much better. Yum.
The filling was good but the crust too hard. I tried twice.
Sounds delicious! my first thanksgiving as a vegan and Im excited to show everyone I can still have normal holiday dinners! Since I dont know what granulated sugar cane syrup is, im gonna assume regular sugar will work...
Sounds delicious! my first thanksgiving as a vegan and Im excited to show everyone I can still have normal holiday dinners! Since I dont know what granulated sugar cane syrup is, im gonna assume regular sugar will work...
I also do not know what granulated sugar cane syrup is so I'm hoping regular sugar will work. If anyone has tried that please let me know how it went! I may try this recipe tonight.
Turned out great! Thanks for clear directions and great recipe.
could I use arrowroot powder instead of cornstarch?
What the heck is "granulated sugar cane syrup"? Sugar can be granulated or a syrup. How can you have a syrup that is also granulated? I am guessing this just means sugar syrup made from granulated cane sugar (which is just simple syrup) but considering that the syrup has a higher moisture content than gran. sugar, it would be nice if this was more clear because it can affect how the pie bakes.
I'm back to comment again! I used regular sugar instead of the granulater sugar cane syrup and it turned out AWESOME. My mom, a non vegan, told me this was the best pumpkin pie she's ever eaten. I will reuse this recipe every year, that is for sure!
Pretty good. I found the filling to be a little too soft and custardy even after setting overnight and I found the crust hard to work with. The hunt is still on for the perfect vegan pumpkin pie recipe.
I have used arrowroot instead of cornstarch as my kids are allergic to corn. It works great. I would think tapioca starch would work as well.
Last year I think I used a mix of agave syrup and maple syrup instead of the granulated cane syrup. I would guess that any liquid sweetener would work??
We tried this for a trial Thanksgiving Run but it was a nasty color! It was like a dark brown and didn't look like traditional made pie. Not sure if I did something wrong but followed the directions exactly. The taste was okay but unfortunately the color would detour non-vegans from eating it. *tears*
I have made this pie every year since 1997! Thanks for finally putting it up on the site. My copy of the magazine (with Paul and Linda McCartney on the cover) is falling apart!
granulated sugar is not vegan. it is processed through a bone char filter
What is granulated sugar cane syrup? Can I make it? Would agave nectar be OK?
Sucanat is the brand (I assume) name for granulated sugar cane juice. It stands for SUgar CAne NATural and is a substitute for brown sugar. I use it exclusively in place of brown sugar and it measures one for one. My husband and I both love it.
If you are from the midwest, get beet sugar. It is vegan because it uses a different processing method. It's also locally produced!
The writer most likely means evaporated cane juice, which is granulated. It's similar in color to brown sugar, as noted above, but is more powdery. I usually get it from the bulk bins at natural foods groceries.
"Evaporated Cane Juice: Evaporated cane juice is a more nutritious alternative to refined sugar. Both are made from sugar cane, but evaporated cane juice is not highly processed like refined sugar does, and retains more of the nutrients of the sugar cane."
I substituted brown sugar, turbinado sugar, and honey for the molasses and Sucanat. I liked the filling, but wasn't crazy about the taste of the crust. I will try a different crust recipe next time.
Made this for Thanksgiving with regular granulated sugar and it turned out great. My cousin's daughter told me it was the best pumpkin pie she'd ever had. I used my mother in law's crust recipe though so this review is based purely on the filling.
use full fat coconut milk. amazing.
Silk has a few seasonal flavors ("egg"nog, pumpkin, etc) and instead of soymilk, I used the pumpkin flavor...it turned out wonderfully. I also didn't put the molasses or granulated sugar cane syrup in and just used raw/organic sugar.
I used sugar in the raw in the filling. The pie is delicious.
I Vegan for over thirty years,recipe looks good I think I will bake a pumpkin pie over new years week-end
To "Day" - I make this with the pat-in-the-pan crust recipe from Betty Crocker - oil, flour, salt, and water. Easy-peasy!!
I became a vegetarian about 9 months ago and have slowly been making the transition to vegan over the last 5 or 6 months. This was my first Thanksgiving as a veg and I was so excited to try this recipe. I have to say that it was a total success. My whole family LOVED it! I am making it again today just because it is so delicious! You don't need Thanksgiving to enjoy pumpkin pie!
I haven't been able to find "granulated sugar cane syrup" anywhere, not even at Whole Foods or other gourmet groceries. I'm planning to just use agave nectar. We'll see. I also found the crust difficult to work with.
I've been scouring the internet for "granulated sugar cane syrup" with NO results, except links to this article!!! I'm gonna try Sucanat, as suggested by Linda. To David: Sucanat is available a Whole Foods! That's where I got mine. :)
Thank You very much for this recipe. At first I wasn't shure it was going to come out well or nice looking but it really did!! and has a reallu good taste ;D. I'm definitely going to use this recipe next time feel like having some vegan pumpkin pie :)
I steamed an organic sugar pumpkin this morning and made the pie tonight. I drained the pumpkin for a few hours in cheese cloth over a colander.
I used a different pie shell recipe, though (actually, just Earth Balance vegan butter, salt, Sucanat, ice water and organic all-purpose flour).
My husband and 15-mo-old son loved the pumpkin pie once it was cool enough to take a piece (my husband is from Ireland and has never had pumpkin pie, so warm or cold isn't an issue!). I think it is fabulous, too. I did use less soy milk because it to be the right consistency at 3/4 cup. I also added 1/2 tsp of pumpkin pie spice since I had no all-spice on hand.
I'll be making it all autumn! Thank you!!
You CAN recycle your Halloween pumpkin scrapings rather than buying a pie pumpkin. The pumpkin will just have to be cooked down longer until it gets to a thick paste stage. It can then be frozen, if necessary.
You can use a graham cracker crust as long as you use corn syrup or a butter substitute... just saying
I doubled the recipe and it did not work out. I had to cook it for over an hour and it was still like custard in the middle... I too found the dough hard to work with.
I used agave instead of the sugar and it took over an hour and still turned out gooey. Very tasty though! I'll have to experiment with the cook time next time. Or use less soy milk?
I've made a pumpkin pie from a real pie pumpkin before and I actually steamed the pumpkin, not baked it. I cut the pie pumpkin just like you would cut open a jackolantern pumpkin from the top (a circle around the stem) but it was really hard to scrape all the goop out. You could probably just cut it into quarters and then scrape out the goop from each piece. Careful to let it cool very well because it's going to be super hot. Puree it in a blender when it's cooled.
I made this last night as a test for this year's Thanksgiving pie. Oh...my....goodness! This pie is so good! It's better than any store bought pie I have had. It is really, a perfect pumpkin pie. Not too overwhelming with certain spices. My boyfriend is not big on sweets and certainly not big on vegan food BUT he really, really enjoyed this. He said it was also one of the best he has eaten. I just want to let you all know though...this was for ONLY the FILLING. I did not use this crust recipe. As for the granulated sugar cane syrup, just use regular sugar or turbinado. SIMPLE! It is not custardy or too soft in texture. It holds its shape just like a pumpkin pie should. Try it! You will not be disappointed.
Good Good!
This pie was DELICIOUS! I made it with home-cooked pumpkin puree and soy milk... even my non-vegan friends thought it great! The consistency of the pie was nice and firm. I didnt make the crust, but instead substituted a home-made whole wheat gram-cracker crust, and it turned out very well. Thank you!
Oh, I forgot to add that since I used a fresh pumpkin that I cooked by steaming my "pumpkin batter" turned out to be thinner than I wanted, so I just threw in 2 jars of butternut squash baby food I had on hand. If using a pumpkin from home I think maybe baking/ roasting instead of steaming would work out better.
So yummy! This came out perfect and just as easy as a conventional pumpkin pie. I am surprised the crust came out as good as it did with absolutely NO BUTTER. And the filling consistency is spot on - kudos to the cornstarch and soy milk for making eggs and cow's milk totally unnecessary. Must make again!
This is my first vegan Thanksgiving and I am excited to make this for my not vegan family. I'm am going to try maple syrup for as a substitute for the cane syrup. Wish me luck.
Totally love this recipe! I used agave instead of sugar cane syrup, tapioca starch instead of cornstarch, and the Betty Crocker pat-in-the-pan recipe for the crust. Brought it to a finicky friend's house for them to try, and they wanted more :-D Totally awesome!!
I'm looking forward to making this pumpkin pie, but am wondering if I can use Stevia instead of sugar.
Looking for the Vegetarian Times recipe that uses tofu rather than soy milk. Most likely from the late 90's or early 2000's. I lost my recipe and don't have a backup.
I was thinking of making little pumpkin pie tarts, but was going to use 1/2 cake of tofu instead of eggs, will that work? Has anyone tried? I have been using soft tofu in cakes and it's BETTER than eggs! Very moist! I like the molasses idea. : )
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.
Would almond milk work? Or should I get rice milk?
My mom and I can't have cow's milk and she also can't have eggs. For years we've been making do with using evaporated goat's milk, which gave it a funny taste, and egg replacer, which just doesn't cut it for a custard pie. This recipe has changed our lives. IT IS AWESOME!!! It made our Thanksgiving. It is now a permanent fixture in our holiday recipes. Thanks!
This is the third time I've made this pie. Instead of making the crust, i just use a gram cracker pre-made pie tin so i can make it quicker. It's pretty good. TIP: Use 3/4 cup "milk" instead of 1 cup. Mmmm :) now off to the kitchen!