Instructables

Vegan Pumpkin Pie

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I've been looking for a tofu-free vegan pumpkin pie recipe, and when I came across this one by Bryanna Clark Grogan on www.vegsource.com, I knew I had to give it a try!

One thing she mentions is that it's important to make this pie the day before serving so that it has a chance to set really well.

My main complaint about this recipe is that it uses one and a half cans of pumpkin puree, so it really works better if you make two at once - or, preferably, use fresh pumpkin!
 
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Step 1: Ingredients

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Preheat oven to 350 degrees F.

Pie Crust
  • 1 1/4c. all purpose cups flour
  • 1/3 c. non-hydrogenated vegetable shortening
  • 3 T. cold water
Pie Filling
  • 2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
  • several hours hanging in a cloth bag, so it's thick like canned pumpkin)
  • 1 c. non-dairy milk (preferably a rich soymilk)
  • 3/4 c. brown sugar or Sucanat
  • 1/4 c. cornstarch
  • 1 T. molasses or blackstrap molasses
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. EACH ground ginger, nutmeg and salt
  • 1/4 tsp. ground allspice or cloves

Step 2: Make the crust

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Using a food processor, pulse together flour and shortening until mixture resembles coarse pea-sized crumbs.

Add water one tablespoon at a time, pulsing after each addition, until dough creates one mass.

Roll out dough on lightly floured surface and place in pie plate.  Do not pierce crust with fork.

Step 3: Make the filling

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In a food processor, combine all filling ingredients and process until smooth.

After tasting the final pie, I would definitely suggest adding tofu or flour at this step, as the finished result was very similar to eating a can of pumpkin puree with no real body to it!

Step 4: Bake

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Bake for 60 minutes, turning halfway through.

Cover the edges of the crust with foil if they start to brown too much.

Let cool and refrigerate overnight before serving.

Enjoy!
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gadsden3 years ago
You could try cornstarch as a thickener. Other vegan thickeners are xanthan gum, guar gum or possibly one of the fiber powders used for "regularity" issues. Some of them get quite jelly-like if allowed to sit for a few minutes. Also, you could try pectin ( made from apples).

Also, try palm sugar if you can find it - usually in Asian food stores.

It's hard to eat anything that doesn't harm anyone, sad to say: Sugarcane cutters have a miserable life (humans are animals too) and sugarcane fields are what destroyed the Everglades, habitat of millions of animals; using honey is stealing from bees, etc. But I'm all for veganism.

Great recipe, btw! Go vegans!
Ratatosk3 years ago
Instead of soymilk, I'd suggest using a thick nut-milk. You can buy mimicreme, which is easy and pretty great (it's almonds and cashews, so there are allergen issues) or you can make it yourself. I like to make cashew milk and cook it until it gets really thick, almost a pudding consistency. I use cinnamon sticks and cardamom pods while its simmering. It should add some body and fat to the dish.

You can also try caramelizing the sugar before you put it in. It adds another layer of complexity to the flavor.
scoochmaroo (author)  Ratatosk3 years ago
Now those are great suggestions! I was considering using soy creamer instead of soy milk, but it has a distinctive flavor to it that I wasn't sure I wanted. Mimicreme sounds awesome!
hist_ed2 years ago
Try it with coconut milk instead of soy.
Is it truly possible to be a vegan?
67479_863003906324_23318352_45751164_4834606_n.jpg
a vegan knows vegan labelled stuff.......a eats mostly organic vegetables....for the industrialy prepared food, then, you can claim being a vegan, anyway you're a part of the big system if you consume them without thinking a bit.....
who can claim being vegan but keep starving about fake meat (?!?!...)

some people are vegetalian (eat vegan but use some items sometimes made with intervention of animal products)

some others are vegan, but have to think a lot and try hard to keep saying they are 200% vegan....


just trying your best is enough for me to claim you're vegan....itś worth the effort....

I'm a flexitarian.....

I like meat and I like people that try the most not to spill on food and waste the land to eat....

just wanted to take part in the conversation....

CHEEEEEEEEERS.................
Sure is. The overwhelming majority of the items mentioned can be had without the inclusion of random bits of cow and the ones that can't aren't really necessary.

Being vegan does involve giving up some things, but to those who do it, it is quite worth the sacrifice.
"worth the sacrifice", I just ate a jalapeno burger at Applebees, it was delicious! what are you sacrificing to make something else better?
I give up the consumption of meat, eggs, milk, cheese and other things that contain animal products, many of which are tasty and convenient. That's the sacrifice.

Who benefits? My health is improved. I've lost weight. I save tons of money from eating out less and buying less processed/manufactured food. I do more cooking at home, which grants me the opportunity to spend more time with my family. Nobody has to suffer or die for the sake of my meal. The environment does not have to be damaged from the pollution and waste that go into the production of meat and related products.

In short, everyone, but honestly, I do it for myself. I've never felt better.

Obviously, we have different values, and that's okay. I'm not going to get in anyone's face and tell them what they should or shouldn't eat, just as I wouldn't want someone to do that to me. Just understand that your previous post asked a very direct question - "Is it truly possible to be a vegan?" The answer to that question is yes. It's not easy and you can't always have all the things you want, but, as I said, those who do go vegan consider it to be worthwhile.
Well that's good that your more healthy I wouldn't say that meat is bad for you tho, it's a very good direct source of proteins. I wouldn't worry much about the pollution that is made when producing meats, I've been seeing very strange things, namely airplanes leaving behind Huge contrails. but then seeing another plane go by that doesn't leave so much as a trace (at the same ore close altitude). It's said that these contrails are actually poison. you'd have to read about it.
mdencklau2 years ago
I just made this (with a different crust) and it set almost instantly. Oh, and it's delicious and even omni husband approved.
pudgytaco2 years ago
turning halfway through?
(YOUR N3 years ago
this tastes yummy yum
How does this taste in comparison?
scoochmaroo (author)  octopuscabbage3 years ago
Like I mentioned in one step, I would definitely add some kind of thickener! Otherwise it tastes a lot like spiced pumpkin pudding in a pie shell - not that that's a bad thing either!
Hmm, ok.
Kaiven3 years ago
Is there some obsession with vegan foods on Instructables?
Looks very tasty, getting me excited for Thanksgiving!
scoochmaroo (author)  Kaiven3 years ago
We wanted to put together enough projects to produce a Vegan Thanksgiving Guide this year!
Sounds awesome! We're doing our second Vegan Thanksgiving this year. If you have any particular recipes you'd like to see, shoot me a message and I'll see if I can show you what we do.
scoochmaroo (author)  edsobo3 years ago
Heck, we wanna see everything you've got!
Awesome! I'll tell my vegetarian friends about it
That is so awesome! I will definitely be looking into that as well as making this pumpkin pie. I am not a vegan but I do enjoy eating many vegan dishes(especially desserts) because I cannot digest certain foods very well like I used to.Those instructables will be a lifesaver this thanksgiving!
GameV8 Kaiven3 years ago
Didn't you know that being vegan gives you psychic powers?
+10 to whoever gets that. ; )
Be carefull, you only have 3 strikes!
Scott Pilgrim rocks!
My wife and I just about died laughing when that part of the movie came up.
scompton3 years ago
We make a few of vegan pumpkin pies every year. We usually don't have sugar around the house so we've used applesauce or mashed bananas instead of sugar. It changes the flavor a bit, but if you're up for something different, banana pumpkin pie is very tasty.

The main reason we eat vegan dishes is because I'm allergic to casein.
Slugger003 years ago
Why did you use soy milk but insist on tofu-free? What's the difference?

Other than that, cheers for making a dairy and egg AND NUT free dish. When my BIL found out at age 11 that he was allergic to all three (well, he wasn't really, but we thought he was for about six months), Thanksgiving suddenly became MUCH harder! Almost all vegan recipes rely on nuts.
scoochmaroo (author)  Slugger003 years ago
Yeah, I don't have anything against soy, but I just can't get myself to like tofu! (not entirely accurate - I do enjoy a good tofu ricotta in lasagna, but just not in desserts)
dlewisa3 years ago
I don't know much about the vegan diet or philosophy. I understand it has a lot to do with not being cruel to animals and the environment. what I don't understand is why eggs would be a bad thing. if a vegan happened to live in the country and raised chickens in free range cruelty free manner, then why not eat their eggs, the majority of which would probably go to waste anyway without being fertilized?
First off, what you're describing is not the reality for where over 99% eggs come from; they're actually from factory farms which are incredibly cruel and horrific places. Secondly, even if you were getting eggs in the manner described above, you'd still be participating in non-consensual confinement (haven't seen a small family farm yet without fences), theft (those really aren't *your* eggs), and enslavement (no creature exists to serve us).

But even if the above were not so, It's relevant to note that there is absolutely NO way that you could supply all of the eggs to meet current market demand in the scenario you describe and, in fact, having a 'two-tiered' system of egg production creates a demand in those who can't afford/get those types of eggs and actually fuels the factory farm system of cheaply produced eggs.

As for waste, it's well known that chickens will eat their own unfertilized eggs; it's actually good for them (and recommended in many animal sanctuaries) as it helps them to replenish all of the nutrients (think of the calcium alone!) lost in the production of their eggs.

All in all, multiple reasons why we should simply eschew the use of eggs altogether in favour of healthier, cruelty-free, and, in the end, more affordable (both from a pocketbook and planetary standpoint) plant based sources.
1) Plant-based sources are not necessarily healthier for the environment. Factory farms are factory farms, no matter what they produce. Food that has to be transported long distances is horribly environmentally destructive, no matter what the food is. You want healthy for the environment, go LOCAL. Localvore is healthier for you, the environment, and the economy than pretty much any other solution. And yes, I would be happy to back that up with stats if you'd like.

2) How is taking eggs theft but taking pumpkins not? Just because you can't see where the brain is housed means it is okay to kill the offspring in one living creature but not another?

3) I don't bleeding care where 99% of the eggs come from. If MY eggs come from the chickens on MY land who are fed by the grain grown on MY land (okay, okay, my neighbor's land, to be precise), then they are happy chickens. And trust me, the little rotters are VERY happy chickens. Yes, they are cooped at night - because I'm not terribly interested in feeding the local fox, coyote, and bear populations. Given that they are almost always in their roosts and asleep before I shut the gate, I don't think they have a problem with it, either.

I'll quit there. Be kind to all living creatures, even the human ones. :)
1) Plant-based sources of food ARE better for the environment provided that you're not then taking them and feeding them to non-humyn animals so that humyns can then eat them (or their eggs, milk, etc...). The environmental problem comes in when you look at the fact that over 80% of crops being grown today are used in the animal agriculture industry. This while millions of humyns starve to death, I might add. Locally produced is definitely better than imported food but, when that locally produced food is animal based AND you presume that you're going to try to feed everyone within that local 'zone' with it, then the numbers quickly show how completely unworkable that is. This is why the animal factory farming industry exists.

2) This is such a silly argument to make and barely merits response but, here goes. Pumpkins do not have brains. They also lack central nervous systems. Neither do they 'belong' to someone else. In fact, being a fruit, pumpkins (and all other fruits) evolved a system of seed propagation that, for the most part, depends on other beings eating, and then excreting, their seeds. Chickens do not benefit in any way from having their eggs consumed. In fact, were it not for the reason of humyns wishing to consume both eggs and flesh of chickens, they would not have to suffer confinement (as the very least of the indignities visited upon them).

3) In the southern U.S., prior to the civil war (and in various parts of the world still today), it was also the norm for humyn slaves (both field and house) to willingly make their way to their beds or "their roosts", so to speak, without any cajoling from their 'master'. And they weren't shut in by any gate either. Should we presume from their behaviour(s) that they didn't/don't "have a problem with it"?

"Be kind to all living creatures". I concur. That's why I'm vegan. :)))
monictard3 years ago
Thanks for the fantastic recipe! I am a fan of vegan dishes.
axegrrl3 years ago
Instead of the thick pastry crust, we use just a dusting of graham cracker crumbs. First, grease the baking pan enough for the crumbs to stick. Then add a few tablespoons of crumbs to the pan. Tilt the pan until the bottom and sides are well-covered in crumbs. Pour the filling in on top of the crumbs and bake. A lot less work and a lot less fat and carbs!
Delicious as usual!

Job well done!
SHIFT!3 years ago
Awesome! I love pumpkin pie but I rarely can actually find one. This instructable saves all my problems- thanks!
cphillips3 years ago
Try painting on a thin coating of melted chocolate between the pastry and the filling. Amazing.
Replace the pumpkin with butternut squash for a much better pie.

And Id try a graham cracker crust it has a lot more vegan friendly items so you only need to replace the butter.

* 1 1/2 cups finely ground graham cracker crumbs
* 1/3 cup white sugar
* 6 tablespoons butter, melted
* 1/2 teaspoon ground cinnamon (optional)
lazemaple3 years ago
The hallmark of an excellent pumpkin pie is the little bit of moisture on top near the center. Many older folk won't even consider eating a pumpkin pie that is dry on top so try using fresh pumkin WITHOUT draining it! I never do, nor is it necessary if you cook the pumpkin properly and use the small pumpkins grown especially for pies.
Usually cream is used in a traditional p pie so when using soy or rice milk I'd suggest adding a bit of fat somehow to the recipe as well for that extra rich silky smooth texture.
farzadbayan3 years ago
Delicious !
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