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, 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

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

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

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

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.


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    44 Discussions


    9 years ago on Step 3

    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!


    9 years ago on Step 3

    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.

    1 reply

    Reply 9 years ago on Introduction

    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!

    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....


    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.


    8 years ago on Introduction

    I just made this (with a different crust) and it set almost instantly. Oh, and it's delicious and even omni husband approved.

    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!


    9 years ago on Introduction

    Is there some obsession with vegan foods on Instructables?
    Looks very tasty, getting me excited for Thanksgiving!

    3 replies

    Reply 9 years ago on Introduction

    We wanted to put together enough projects to produce a Vegan Thanksgiving Guide this year!


    Reply 9 years ago on Introduction

    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.