Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie - Free Clip Art Pictures

Instead of eggs and evaporated milk, this vegan pumpkin pie gets its smooth, creamy texture from thickened vanilla soy milk. Either cornstarch or arrowroot powder can be used to thicken the soy milk. Cornstarch is less expensive and more readily available, while arrowroot, available in the spice or bulk foods section of health food stores, is a less processed alternative suitable for people with corn allergies.

This pie requires about 30 minutes of preparation time (if making the crust from scratch), about 1 hour of baking time, and about 2 hours to cool, so plan to start making it at least 3 hours before serving time.

Pumpkin Pie Filling

Ingredients:

• 1 can (15 oz.) of pumpkin
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1 1/2 cups vanilla soy milk
• 4 Tablespoons cornstarch or arrowroot
• 4 Tablespoons water

1. Mix the pumpkin, sugar, cinnamon, ginger, and allspice together in a large bowl.
2. Heat the vanilla soy milk in a small saucepan over low heat.
3. Dissolve the cornstarch or arrowroot powder in a small amount of cold water.
4. Add the dissolved cornstarch to the heated soy milk. Bring to a boil for one minute, then remove from heat. The soy milk should resemble vanilla pudding.
5. Stir the thickened vanilla soy milk into the pumpkin mixture.
6. Set the vegan pumpkin pie filling aside and make the crust, or use a prepared crust and skip to the “Baking the Pumpkin Pie” instructions below.

Ingredients:

• 1 cup flour
• 1/3 cup non-dairy margarine (preferably non-hydrogenated)
• 3 Tablespoons water

1. Pour the flour into a medium bowl.
2. Cut the margarine into the flour using two dinner knives or forks, until all the margarine is small, flour-coated chunks.
3. Add the water to the flour and mix thoroughly, forming a ball of dough.
4. Spray a pie pan with non-stick cooking spray, or coat it lightly with margarine.
5. Roll out the dough into a circle and place it in the pie pan, or simply press the dough into the pie pan. Make sure the crust is an even thickness throughout, and covers the entire pan.

1. Preheat the oven 425 degrees.
2. Pour the pumpkin pie filling into the crust. Bake the pie at 425 degrees for 15 minutes, then reduce the oven temperature to 350 degrees. Bake the pie for 40-50 minutes, or until the pumpkin is firm.
3. Let the pie cool for about two hours before serving.

To add the finishing touch to this fall vegan dessert, top the pie with non-dairy whipped cream, such as Soyatoo!, or non-dairy vanilla ice cream, such as So Delicious, if desired.

Christy Jones - Christy’s how-to articles have been published in Sew Simple, Soft Dolls & Animals and The Cloth Doll magazines. She has been a ...

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