12/03/13 – It’s hard to believe it has been 6 years since I first posted this recipe! I just want to add some notes in here as I think I’ve improved my pumpkin pie a little bit since it was originally posted. I’ve had good results increasing the amount of cornstarch to 1/4 cup – it’s just a firmer texture that way. I’ve also switched to using almost entirely coconut milk for this recipe. I got the idea from Chloe’s Vegan Desserts and it’s really great. (I still use the rest of my recipe though, I prefer my spice combo and I like less sugar.) Since I often make 2 pumpkin pies at a time, my preferred method nowadays is to dump a can of full-fat coconut milk into a 2 cup measuring cup, whisk it until smooth, and then fill it up the rest of the way with soy or almond milk. The texture of the pie becomes SO rich and creamy from the coconut milk! (To those who don’t prefer the taste of coconut – I have a son who HATES anything coconut and he does not notice it in this pie.) Thanks to everyone who has commented on this recipe, it really makes me happy to hear from all of you who have had success with it!
Pumpkin pie has always been my favorite holiday pie! The first time I tasted a vegan tofu-pumpkin pie, my heart sank. Though it was good, it didn’t taste like the pumpkin pie that I had known and loved my whole life. After MUCH trial and error, I have finally found a way to make a vegan pumpkin pie that tastes just like the traditional thing! And it happens to be very simple to make, too. If you’ve ever been disappointed by a vegan pumpkin pie, please give this one a try!
- 1 8-inch or 9-inch unbaked pie crust (homemade or storebought)
- 2 cups pureed pumpkin (or one 15-oz can)
- 1 cup plain nondairy milk (soy, almond, coconut)*
- 3/4 cup sugar
- 2 1/2 – 3 Tbsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg (or freshly grated nutmeg, just estimate!)
- vegan whipped topping, if desired**
Preheat oven to 350 degrees. Combine pumpkin, non-dairy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with vegan whipped topping if desired.
* I usually use soy milk for this recipe. Almond milk will also produce great results. Coconut milk will yield a rich and creamy pie but the flavor of the coconut will come through a little bit, so keep that in mind. The only milk I would not recommend is rice milk – the consistency is a bit too thin to produce a nice creamy pie.
** Soyatoo soy whipped topping (pictured above) is a delicious vegan alternative to whipped cream, and can be found in some supermarkets such as Whole Foods. The company now also makes a Rice-based whipped topping, if you are avoiding soy. You can also whip up your own natural whipped cream using the solid part in a can of full-fat coconut milk (my favorite option). Just add a few Tbsp of sugar, a tsp vanilla extract, and whip just as you would dairy whipping cream!