Vegan Pumpkin Pie

READY IN: 35mins
Recipe by Mirj

This comes from the Vegetarian Times Complete Thanksgiving Cookbook.

Top Review by kokeshi doll

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.

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a