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    You are in: Home / Recipes / Vegan Pumpkin Pie Recipe
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    Vegan Pumpkin Pie

    Vegan Pumpkin Pie. Photo by The Veganista

    1/8 Photos of Vegan Pumpkin Pie

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Mirj's Note:

    This comes from the Vegetarian Times Complete Thanksgiving Cookbook.

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    1. 1
      To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
    2. 2
      In a small bowl, mix oil and soy milk mixture.
    3. 3
      Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
    4. 4
      If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
    5. 5
      (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.
    6. 6
      Line a 9-inch pie pan with the dough.
    7. 7
      Flute or crimp the edges with your fingers or a fork.
    8. 8
      Cover with plastic and refrigerate until ready to use.
    9. 9
      Pre-heat oven to 425°F.
    10. 10
      To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
    11. 11
      Pour into prepared crust and smooth top.
    12. 12
      Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
    13. 13
      NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.

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    Ratings & Reviews:

    • on December 04, 2001


    • on December 09, 2007


      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.

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    • on December 22, 2009


      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!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)


    Nutritional Facts for Vegan Pumpkin Pie

    Serving Size: 1 (129 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 226.4
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 496.0 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 3.0 g
    Sugars 23.4 g
    Protein 2.5 g

    The following items or measurements are not included:

    low-fat soymilk

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