Vegan Pumpkin Pie (no eggs)

I've finally found a pumpkin pie recipes without eggs! (My daughter is allergic to them.) From yesterday's Denver Post comes this recipe which originally appeared in Vegetarian Times magazine:

Vegan Pumpkin Pie

The filling for this vegan recipe needs to set overnight in the refrigerator, so make it the day before you serve it. Also, if you are going to use fresh pumpkin for the pie, do not use the jack-o'-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400 for 30 to 40 minutes. Scoop out the cooked flesh and puree. Serves 8.

Ingredients

Crust

1/2 cup unbleached flour

7 tablespoons whole wheat pastry flour

1/2 teaspoon salt

1/2 teaspoon sugar or granulated sugar cane syrup

1/2 teaspoon baking powder

3 tablespoons canola oil

3 tablespoons soymilk plus 1/2 teaspoon lemon juice

3 to 4 tablespoons water

Filling

2 cups canned pumpkin or pureed home-cooked fresh pumpkin (see intro)

1 cup low-fat soymilk or rice milk

3/4 cup granulated sugar cane syrup or 1/2 cup honey

1/4 cup cornstarch

1/2 tablespoon dark molasses or to taste

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon grated nutmeg

1/4 teaspoon ground allspice

Directions

In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture. Pour liquid mixture into dry ingredients and mix with a fork until it 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 1 hour.)

Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.

Preheat oven to 425.

In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.

Reduce oven temperature to 350. Bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight.

** UPDATE ** The pie turned out very well - firm and tasty. It wasn't as sweet as other pies, but that's easily adjusted by adding more honey and/or molasses.

Like this post? Subscribe to my RSS feed.

Comments

[jen]

how much pumpkin puree do you use for the filling?

[Sara]

Thanks for posting this recipe. My father is allergic to eggs, and I've been looking for a recipe so that I can bring pumpkin pie to his house for Thanksgiving. I look forward to trying this!

[aidana]

I'm looking for a non vegan pumpkin pie recipe that will be suitable for my first fresh pumpkin pie attempt... so it needs to be as simple-stupid as possible while still including a real pumpkin to work with rather than canned pumpkin...

Think you can get back to me before Thursday?

If not, that's ok too...I'd love the recipe anyway.
Aidana

[quin]

Good one. Not vegan but a few friends are. Could I substitute the pumpkin for butternut squash or sweet potato?

[Waxy Poetic]

I started using cake flour about a month ago, rather than all purpose, and it is unbelievably good. Everything come out much lighter, fluffier and tastier. PEACE!