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.
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!