Prep 25 mins
Cook 10 mins
This comes from the Vegetarian Times Complete Thanksgiving Cookbook.
- 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
- 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
- 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.
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.
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!!!!