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Non-Tofu Pumpkin Pie

What you need: 

Healthy oil crust:
3/4 cup white flour
1/4 cup whole wheat flour
2 tablespoons ground flax seed, optional
2 tablespoons wheat germ, optional
1/4 teaspoon salt
1/3 cup oil
2-4 tablespoons nondairy milk (I use soymilk) Pumpkin filling:
1 teaspoon lemon juice
1 cup plain nondairy milk (I use soymilk)
1/4 cup flour
1/4 cup oil
1 (15 ounce) can pumpkin puree
3/4 cup beet sugar
1 3/4 teaspoons pumpkin pie spice
1 teaspoon molasses
1/4 teaspoon salt

What you do: 

1. For crust, mix together white flour, whole wheat flour, flax seed, wheat germ, and salt. Mix in oil until completely blended. Add nondairy mik until mixture holds together; add up to another 2 tablespoons milk.
2. Preheat oven 450 degrees F. Roll out and place in a pie pan; trim off edges and place in the refrigerator until ready to use. For filling, add lemon juice and non-dairy milk to a measuring cup, and allow to curdle. In a bowl, mix flour and oil thoroughly.
3. Combine and mix together milk mixture, flour mixture, pumpkin, sugar, pumpkin pie spice, molasses, and salt. Pour filling into pie shell and bake for 15 minutes. Turn down heat to 350 degrees, and bake 40-50 minutes. Cool and serve.

Preparation Time: 
2 hours
Cooking Time: 
Recipe Category: 


This is wonderful!!  I made this as a vegan option for my daughters birthday get together this weekend and my non-veg family loved it!  I couldn't stop thinking about it so I made another one the next day!  Delicious!!


This pie was absolutely delicious!  I've had vegan pumpkin pie with tofu in it and didn't really care for the flavor.  This pie filling, however, is heavenly, and by adding about a teaspoon of cornstarch to it, as others suggested, you get the right consistency (especially after you let it sit in the fridge overnight).  I will definitely make this again! ;)b



I was worried about the crust so I did a trial run before thanksgiving and it actually turned out awesome! There was just enough of it, and I could roll it out I just kinda smooshed it into the pie dish but it worked fine

Also, when I made it the first time I used veg oil and when I made it the second time I was at my parent's house and all they had was canola, and apparently it had a stronger "oily" taste than the veg oil i used, so be careful which oil you use because it can really affect the taste


pretty tasty! used a storebought crust.
i think it could have been sweeter. it was more "pumpkiny" than i was used to, but still good. my family (omnis) approved!


I made this before and it was great, but this time it never set. I gave it more than an hour in the oven and then overnight in the fridge and the filling never solidified past a very liquid-y consistency like pudding. I even added an Ener-G egg. Don't know what I did wrong this time, but will try again another time. My friend suggested adding a little xantham gum to help it set - I've never used that before. Anyway, the flavor was great and while I couldn't serve it to my omnivorous parents, my vegan boyfriend happily ate the whole thing in 24 hours.


I made the recipe exactly as written as a test run before I make another one to feed to omnis.  It is really good.  I'm going to follow some of the suggestions made in the comments, like use coconut milk, but it's incredible without modification.  It set well - not too light or heavy - and has great spiced pumpkin flavor.


I used full-fat coconut milk in place of the soy milk and this pie turned out perfect!  I also cheated on the crust and used a frozen one. 

I wanted to test this recipe before bringing it to Thanksgiving dinner for the non-vegans to eat so I would know that the texture was right.  It was and I will be making this for Thanksgiving!

When I do make it again, I think I'll make my own crust--didn't like the frozen one very much.  Great recipe!


It Came Out Perfect and tasted exactly like pumpkin pie.. i was really glad, but i had to make pumpkin puree from scratch, i used 1 3/4  cup of pumpkin puree  ( i  chopped the pumpkin in long peaces and put them in a  microwaveable tub with a bit of water in the bottom and nuked it for about 18-20min then waited a bit for it to cool down then  scooped the flesh out and  then drained water  from the flesh , then i put it into my mini blender  for a couple a seconds.)  i added  a bit more spices to it as well, ginger ,clove,Cinnamon,nutmeg.. also added the cornstarch in the soy milk.
i used a different  crust recipe :Worlds Easiest Pie Crust

when it was cooking it was actually bubbling  and kind of caramelizing on the top ( i have a fan assisted oven) so i had to watch it constantly turning the heat up and down through out the 40-35 min  using my intuition.

gave it a couple of hours to cool in the fridge and then  it was ready to eat!
pumpkin pie is one of  my favorite foods, when i found out i was lactose intolerant i thought i could never have it again , but me and my husband are so glad i found this recipe! thanks. :>


I am fairly critical of vegan desserts (and food in general).  With that said, this is one of the best vegan or non-vegan pumpkin pies I've had.  Now, I did modify the recipe as per some user comments and the whole family loved it.  Modifications: CHANGED TO 3/4 cup vanilla soy milk, CHANGED TO 3/4 granulated sugar, CHANGED TO 2 tablespoons vegetable oil, ADDED 3/4 teaspoon cornstarch.  I just put everything in a food processor and let it fly.  I did not use the crust given in this recipe (instead a simple vegan shortening one) so I cannot speak for that.  However, you shouldn't be making this pie for the crust, the filling is that good!


I was a little dissapointed with this one, it didn't have the richness I was hoping for, the body of it just wasn't quite right...but everyone loved it anyway and it was gone very quickly!

Using coconut milk instead of soy/rice/nut milk would add richness.  Or make cashew cream as a milk substitute (blend 4 parts cashews: up to 2 parts water (depending on how thick you want it): 1 part agave nectar).



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