You are here

Member since December 2005
0
4.272725

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: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

;)b this turned out very good i will be making it again and again and again!

0 likes

I used a store bought crust and sucanat. when baking it browned a lot..it almost looked like a chocolate pie? the texture wasn't quite right but the flavor was okay.

0 likes

I didn't do the beet suger, just florida crsytals, and added 3 tbs arrowroot powder

0 likes

I made this today for Thanksgiving and it turned out *fantastic*!  But I did change a few things - as one reviewer suggested, I added a little cornstarch.  I added it to the measurement of soy milk.  I also used granulated sugar because I couldn't get beet sugar at my local grocery.  And I actually didn't end up putting any oil in either.  It looked moist enough as it was.  And sadly I cannot do crust so I just used a store bought one.  I can't wait to see my family's reaction to this vegan pumpkin pie.  Thank you!  :>

0 likes

:> me and my husband loved this pie! Best one ever tried! I loved so much we made 3 pies 2night for Thanksgiving and I uploaded pics! Enjoyed a lot thanks!  ;)b

0 likes

My partner makes this and it's fabulous. It even got him a baking job at an independent health food store. :)
Alterations -
- Used fresh pumpkin, just boiled and mashed it
- Used slightly less than 1 cup soy milk (it gets too runny otherwise)
- To the batter, added 1 tsp of cornstarch
Baking time at 350 is usually 55 minutes to an hour.

0 likes

Made this for thanksgiving. Really easy to make, ended up using a premade shell as well. It was really good, although the taste was distinct from traditional pumpkin pies with all the crap in them. This was a bit less sweet, and more of an actual pumpkin taste.

0 likes

I made this as a last-minute replacement for the pumpkin pie cheesecake that I forgot needed 8+ hours in the fridge. It was fantastic! The crust was hard to roll, and there didn't seem to be enough for a nice edging, but it was possibly the closest to non-vegan pumpkin pie I've ever had. And it tasted fantastic! I have yet to find a tofu-based pumpkin pie I really like, so it's nice to see someone break the vegan modification mold. Plus I used up my tofu on the aforementioned cheesecake  ::)

0 likes

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!

0 likes

this was good! it's great to have a non-tofu recipe because I don't have a food processor and you can always see little white bits of tofu when I try to mix in the blender...

I used regular granulated sugar and a homemade crust. I tried pre-baking the crust without any filling for five minutes and that was a bad idea - the margarine melted and it changed shape. (I guess it was an experiment.) then I added the filling and baked it according to the directions and it was great! I tried wrapping the edges of the crust in tinfoil to keep them from browning, but I couldn't get it to stay. if anyone has advice about pie crust, I could use it, but this filling recipe worked great.

0 likes

Pages

Log in or register to post comments