Vegan Pumpkin Pie Recipe

Name: Vegan Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 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; Filling; 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

Servings: persons

Crust
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
Filling
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

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 425u00b0F.
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.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Crust, 1/2 cup unbleached flour, 7 tablespoons whole wheat flour, plus more for rolling, 1/2 teaspoon salt, and more.

Yes, Vegan Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Pumpkin Pie

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