Sunday, September 30, 2012

Pumpkin Pie (V)

I love pumpkin pie, and this is my first holiday eating completely plant based so I'm testing out some recipes and thought I would share with you my progress so far. I had some leftover canned pumpkin from using just a dab in my oatmeal and thought I would try making pumpkin pie without dairy or egg and this is what I came up with, it turned out more like a custard but is super delicious and I don't care, custard is yummy :) Anyway here's the recipe, feel free to tweak it to your liking:

I used this pie crust-Betty Crocker Pat in the Pan Pie Crust, or you can try this Grandma Woodwards Simple Pie Crust from (I haven't tried this one yet) I used earth balance butter instead of oil, same thing. Or just buy a pre-made crust, I know the whole foods by me carries a whole wheat one.

1 can pumpkin
1 cup milk alternative (I used soy)
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
prepare egg replacer for 2 eggs, I used 2 tbs ground up flax seeds and 6tbs water mix and let sit 5-10 mins
3 Tbs cornstarch, or arrowroot powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger

-Preheat oven to 450 degrees

-Combine all ingredients except milk and pumpkin until all incorporated.

-Blend in pumpkin and milk carefully and mix well, (I use a hand mixer, works great and fluffs it up)

-Bake at 450 for 10 mins, then reduce heat to 350 for 50-55 mins, cover the edges of your crust with foil or crust protector if it's getting too dark. If at 45 mins it's too dark, your pie will probably be ok to take out here. That is what a regular pie cooks for, however I cooked mine longer since I wasn't sure how this would firm up and rather liked the longer cooking time.

- Inserting a knife to see if it's done doesn't quite work with this recipe since it will remain custard like, when you take it out let it cool for a long time, as long as you can, after cooling it will still hold it's shape when cut but it's even better overnight in the fridge and will be much firm and more similar to a regular pumpkin pie texture, enjoy!


  1. I love (naturally orange!) pumpkin pie. It is rich in beta-carotene that I understand is converted to vitamin A which I assume is the best vitamin to have because it is listed first. Before Thanksgiving I'm going to give this a shot as instructed wondering why stabbing the pie with a knife does not work. Are there other egg and milk alternatives? How about the crust? I would like to make crust without all the fuss and without all the butter or Crisco. I've made pumpkin pie without crust that could be cut and served. Plant based holiday dinners and snacks, I love the thought! I'm going to make this pie to see if I can tweak it without sugar or honey and of course no dairy to see what I can contribute. Thanks Becky. Your blog is neat!

    1. Hey Todd, glad you like my blog, stabbing the pie with a knife to check if it's done doesn't work because it stays pretty goopy inside until it cools off a bit, I would recommend over night in the fridge :) For the crust I would check out one of the recipes I put links to at the top of the recipe, they seem pretty easy, I have heard of using a banana or you could use grapenuts,or graham crackers, try to google a recipe and you might find one. Also for sweetness you could try dates or some other form of sweetness otherwise it wont be dessert like, hope it works for you!
      For other egg and milk alternatives check out my page,