Community Pick
Vegan Pumpkin Pie
"This comes from the Vegetarian Times Complete Thanksgiving Cookbook."
photo by The Veganista
- Ready In:
- 35mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
Crust
- 1⁄2 cup unbleached flour
- 7 tablespoons whole wheat flour, plus more for rolling
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vegan sugar or 1/2 teaspoon granulated cane syrup
- 1⁄2 teaspoon baking powder
- 3 tablespoons canola oil
- 3 tablespoons soymilk
- 1⁄2 teaspoon lemon juice
- 3 -4 tablespoons water
-
Filling
- 2 cups canned pumpkin
- 1 cup low-fat soymilk or 1 cup rice milk
- 3⁄4 cup granulated cane syrup
- 1⁄4 cup cornstarch
- 1⁄2 tablespoon dark molasses (to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄4 teaspoon ground allspice
directions
- To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
- In a small bowl, mix oil and soy milk mixture.
- Pour liquid mixture into dry ingredients and mix with a fork until dough 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 one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
- Line a 9-inch pie pan with the dough.
- Flute or crimp the edges with your fingers or a fork.
- Cover with plastic and refrigerate until ready to use.
- Pre-heat oven to 425°F.
- To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
- Pour into prepared crust and smooth top.
- Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
- NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.
Questions & Replies
-
What does “blunted” mean in the filling directions?
Reviews
-
This Thanksgiving we made the Libby's traditional recipe and this one (using a different crust). We did blind taste testing with all members of the family that includes omnivores, vegetarians and vegans. EVERYONE preferred this pie. We used flour instead of cornstarch, and added 1/4 tsp. cloves, because for me pumpkin pie just has to have cloves. Instead of soy milk we used Silk coffee creamer, which is richer. By not using eggs the flavor of the pumpkin is allowed to come through stronger, and the pie is not so "eggy". From now on this is our standard pumpkin pie recipe. The lovely thing about this vegan pie is that everyone in the family can eat it. -
Super, super good!!! Has a nice, richer flavor that doesn't always come with regular pumpkin pies. I also added 1/4 tsp of cloves. One thing that I think really set this over the edge was evaporating the soymilk. Instead of just using a cup of it, I put 3 cups of the milk over low-medium heat and waited for to evaporate down to one cup. I actually wasn't paying attention, and it ended up being a little less than one cup, but I didn't have any troubles! It added a nice creaminess that I think is worth the patience. :) I also used a pecan/oat crust instead of the one in the recipe, so I can't vouch for that part. -
This is my review from VT. "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." Seriously, if you don't like this then I don't know what you think pumpkin pie should taste like ;) Oh and don't add cloves! -
I was looking for a recipe like this to make for Thanksgiving for my dairy-soy-egg allergic 2 year old. I have my own recipe for crust so I am only reviewing the filling. This filling was wonderful! I made a double batch and use a large tart pan instead of a pie plate. This worked out nicely for me too and was a great presentation. One thing that I added to my filling (I was very worried it would not set up) was Orgran Custard Powder. I added 3 tablespoons of this powder to 1/4 Cup of rice milk and mixed. Then I added this to the filling. I also DID NOT add the 1 Cup of soy/rice milk required - as I mentioned above I was very worried about it not setting. It came out wonderfully. Didn't look any different from "normal" pumpkin pie and everyone enjoyed it greatly. Thank you so much for this wonderful recipe! I will use it for many years to come!!!! -
Brought this to Thanksgiving dinner today. It was a hit! Spicy and sweet and very flavorful. Not as rich as regular pumpkin pie, which I found I missed a lot. (Oh, for just a touch of cream!) But considering that regular pumpkin pie would have been exceedingly non-vegan and made my dairy-free nursling very unhappy... it was an excellent compromise. Everyone liked it! Also much lower in fat and calories, which dieting relatives appreciated. <br/><br/>I liked this crust a lot --- in fact, I liked it better than the simple pie crust I usually use. I might switch to this one instead for my everyday pie-baking. It rolls beautifully and was easy to use. My only concern was that it was a tiny bit too salty. I'd cut the salt in half. <br/><br/>I couldn't figure out where the lemon juice was supposed to go, so I left it out. Anyone have any ideas?<br/><br/>The filling set beautifully and looked gorgeous. I was worried it wouldn't "set" but the texture was excellent. I liked the molasses a lot. I used a medium fresh pumpkin, roasted in the oven until soft, scooped out of the shell and pureed in a food processor, instead of canned. Because the pumpkin is more responsible for the texture of this pie than it would be in a standard pumpkin pie, I would be really hesitant to use canned pumpkin for it. I thought the fresh worked beautifully. Incidentally, the fresh pumpkin is much lighter in color than canned, which means that the molasses didn't darken the color of the pie too much at all. <br/><br/>Like other reviewers, I used 1 cup coconut milk instead of the rice/soy milk, and used ordinary granulated sugar. Otherwise, I kept the recipe as written. I would absolutely make it again. Thanks for sharing this lovely recipe, and thanks, Moosewood, for inventing it!!!
see 18 more reviews
Tweaks
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I used this recipe in CO for Thanksgiving this year! My first time doing my own crust! I needed almost 1/4 more wheat flour for the crust, it was too sticky at first. For the filling, instead of cane syrup I used agave, and added 1/4 tsp of cloves. I also substituted corn starch for wheat flour and nearly doubled the amount since it did seem thin. I also refrigerated the filling and dough for a couple of hours before assembling and baking.
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Rating the filling not crust. Flavor was nice but my texture turned out gooey. I had made a few changes. Used corn syrup instead of granulated cane syrup, used 1/2 cup coconut milk and 1/2 cup soy milk. Skipped molasses. I baked it almost 10 minutes extra, because it was so soupy. Refrigerated for 24 hours before cutting.<br/>I'm new to attempting baking vegan. My husband liked the taste of this better than my past traditional version, but I found both the pumpkin and spice flavors too strong for my taste.<br/>Thanks for posting the recipe!
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I am reviewing only the filling. I used my own crust for this. The filling is creamy and delicious. When I first took the pie out of the oven, it was too wiggly but 24 hours in the fridge made it set beautifully. I substituted corn syrup for the cane syrup. Next time, I will omit the molasses, I am not sure I liked the flavor that much. Also, once the pie starts setting, cover it with plastic wrap so that it doesn't form a skin.
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This Thanksgiving we made the Libby's traditional recipe and this one (using a different crust). We did blind taste testing with all members of the family that includes omnivores, vegetarians and vegans. EVERYONE preferred this pie. We used flour instead of cornstarch, and added 1/4 tsp. cloves, because for me pumpkin pie just has to have cloves. Instead of soy milk we used Silk coffee creamer, which is richer. By not using eggs the flavor of the pumpkin is allowed to come through stronger, and the pie is not so "eggy". From now on this is our standard pumpkin pie recipe. The lovely thing about this vegan pie is that everyone in the family can eat it.
RECIPE SUBMITTED BY
Mirj2338
Givat Ze'ev, 0
<p><strong><span style=color: #ff0000;>Come and visit me on my blog: </span></strong></p>
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<p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. It my favorite picture of the two of us. <br /><br /><a href=http://photobucket.com/ target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Kew.jpg border=0 alt=Photobucket - Video and Image Hosting /></a> <br /><br />This comes in as a close second, taken March 2009: <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=Wedding6.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Wedding6.jpg border=0 alt=Photobucket /></a> <br /><br />I have 4 of the most gorgeous daughters in the known universe (tfu, tfu, tfu, that's me spitting three times to ward off the Evil Eye). Sushiman has 4 kids of his own, so together that makes us a family of ten, together with my dog and my step-dog (sadly, since I first wrote this my step-dog, Honey, crossed the Rainbow Bridge). We're the Brady Bunch on speed. Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p>
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<p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. The wedding was a clash of cultures and traditions, and we had a blast! <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=171.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/171.jpg border=0 alt=Photobucket /></a> <br /><br />Over 500 people attended our little party... <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=237.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/237.jpg border=0 alt=Photobucket /></a> <br /><br />... and Ariel was welcomed into our family in style! <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=225.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/225.jpg border=0 alt=Photobucket /></a> <br /><br />If you want to see the photo album from Sara and Ariel's wedding, just go <a href=http://family.webshots.com/album/571020179JBDlvf?vhost=family&vhost=family&action=refreshPhotos&albumID=571020179&security=JBDlvf>here</a>. <br /><br />We're just one big happy family, most of the time, really! <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=098.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/098.jpg border=0 alt=Photobucket /></a> <br /><br />Here on Recipezaar I am the host of the <a href=http://www.recipezaar.com/bb/viewforum.zsp?f=29>Kosher & Jewish Cooking forum</a>. Come on in, and let the Jewish Mothers of Zaar feed you senseless! <br /><br />I hope you enjoy my recipes. I have only posted recipes of food that I am willing to eat myself. Therefore, you won't find anything unkosher in my recipes. You won't find any stinky bleu cheese or goat's cheese either. You will find a lot of comfort food, I believe that comfort food is very important. <br /><br />Gay and Troy are always thanking us for making Recipezaar such a great place. I firmly believe that it's Gay and Troy themselves that deserve a multitude of thanks, from us! And I hope I live up to their expectations! <br /><br /><strong>Miscellaneous Stuff</strong> <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;10300;6/st/20050624/e/Since We Tied The Knot/dt/7/k/f6c1/event.png border=0 alt= /></a> <br /><br /> <a href=http://www.shinystat.com target=_top><br /><img src=http://www.shinystat.com/cgi-bin/shinystat.cgi?USER=Mirj border=0 alt=Free website counter /></a> <br /><br />What time is it in Ra'anana? <br />
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