Vegan Pumpkin Pie Recipe

Name: Vegan Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Basic, Simple Pie Crust; 2 cup Kabocha squash steamed in a rice cooker for 25 minutes (with skin); 200 ml Soy milk; 100 ml Beet sugar; 50 ml Plain flour; 1/2 tbsp Molasses or brown sugar syrup; 1/2 tsp Vanilla extract; 1 tsp Cinnamon powder; 1/2 tsp Salt; 1/2 tsp Grated ginger; 1/2 tsp Nutmeg

Servings: persons

1 Basic, Simple Pie Crust
2 cup Kabocha squash steamed in a rice cooker for 25 minutes (with skin)
200 ml Soy milk
100 ml Beet sugar
50 ml Plain flour
1/2 tbsp Molasses or brown sugar syrup
1/2 tsp Vanilla extract
1 tsp Cinnamon powder
1/2 tsp Salt
1/2 tsp Grated ginger
1/2 tsp Nutmeg

1
Make the pie crust, and thinly spread it out in the pie pan up to the edges.
2
Place all of the ingredients except for the pie crust in a blender or food processor, and process until it's smooth.
3
Pour the Step 2 mixture into the Step 1 pie crust.
4
Flatten out the top.
5
Bake in a preheated oven at 220C for 10 minutes, then reduce to 170C and bake for 40 minutes.
6
Remove and place on a rack to cool.
7
This picture was taken just after baking, so the crust on the back fell off a bit.

518

kcal

Calories

Fat

113

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 11 ingredients. The key ingredients include: 1 Basic, Simple Pie Crust, 2 cup Kabocha squash steamed in a rice cooker for 25 minutes (with skin), 200 ml Soy milk, 100 ml Beet sugar, 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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