Sunday, December 4, 2011

Cheating Vegan Pumpkin Pie

Until this weekend, I had never made a pie from scratch. I've made cookies, cakes, crisps; you name it, but never a pie. I decided it was time to bite the bullet and try, and so I made a cheating-vegan pumpkin pie. Although I don't like eggs, I have no problem with butter or cream, so I made vegan pie filling with a traditional crust. I used a super easy crust recipe and the pie filling, from the Vegan Pie in the Sky, was straight forward and delicious. I couldn't have been happier with my results.

xx Molly

1 Stick Butter, cut into 1-inch cubes
1 1/2 Cups Flour
1 tbsp Sugar
6-8 tbsp Ice Water
  1. Add the butter, flour, a pinch of salt and sugar to the food processor and pulse lightly until the mixture resembles wet sand.
  2. Add the water, 1 tablespoon at a time, pulsing briefly after each, until the dough begins to gather into larger clumps.
  3. Place dough in a zip-lock bag and pat into a disk. Let rest in the refrigerator for at least 30 minutes.
  4. Remove from the bag and place dough on a floured surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a pie pan.
3 Cups Pumpkin Puree
1/2 Cup Pure Maple Syrup
1/2 Cup Plain Unsweetened Soy Milk
4 tsp Canola Oil
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/4 tsp Ground Nutmeg
Pinch of Ground Cloves
1/2 tsp Salt
2 tbsp Cornstarch
1 tsp Agar
  1. Preheat the oven to 350°F.
  2. In a blender or food processor, pulse together all ingredients until very smooth. Pour the filling into the pie shell.
  3. Bake for 60 to 65 min, until center looks semi-firm
  4. Check edges of crust after about 40 min. If edges are browning too rapidly, carefully remove the pie and apply crust protectors to the edges. (I used tin foil)
  5. Remove pie from oven and transfer onto cooling rack for 30 min.
  6. Serve with whipped cream.


  1. Looks good!Do Vegans use butter or is it vegan butter?

  2. No, vegans don't use butter, but I do! If you wanted to make a vegan crust you can use margarine or vegetable shortening. Since I don't mind using butter (just eggs) I just used plain old butter.