It is so easy to make a pumpkin pie from scratch (and it's a lot better for the environment with no aluminum can to dispose of) that you'll be wondering why you haven't made your pumpkin pie this way before. Follow the steps in this vegan pumpkin pie recipe for a heavenly sweet and creamy holiday dessert that will not leave you feeling sick from too much fat a like a typical pumpkin pie.
Use your favourite homemade pie crust recipe, or try a new one. This vegan holiday dessert is great with a flaky whole grain crust made with whole spelt flour and coconut oil instead of shortening.
Make this vegan pumpkin pie from scratch first thing in the morning as it gets better the longer it sets to cool. To cut down on the cooking time in the morning, you can roast the pumpkin the night before.
A No-tofu Vegan Pumpkin Pie Recipe
Ingredients
Makes one delicious vegan pumpkin pie from scratch
- 1 homemade pie crust (9”)
- 1 small pie pumpkin (makes about 4 cups pureed pumpkin)
- 1/2 - 3/4 cup soy milk (or other non-dairy milk, but soy milk makes the pie more creamy than other non-dairy milks)
- 1/2 - 2/3 cup vegan brown sugar, loosely packed (or ½ cup vegan sugar mixed with 1 tablespoon dark molasses)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup unbleached organic white flour
Directions
- Preheat the oven to 375F.
- Put your choice of pie crust dough into pie plate, making sure the edges are high to hold all of the pumpkin pie filling and bake at 375F for 10-15 minutes, just until the crust starts to brown, but not bake through.
- Cut the small pie pumpkin in half and scoop out the seeds and loose flesh inside. (save your seeds, dry them overnight and roast them on a baking sheet in a 375F oven for 15 minutes for a delicious snack.)
- Place the fresh pumpkin halves face down on a baking sheet and put in the oven at 375F for 30-45min, until the skin is easily pierced and starts to look wrinkled.
- Let the roasted pumpkin cool out of the oven on the baking tray for 10-15 minutes. When they have cooled, you will be able to easily peal the skins off the flesh.
- Lower the oven heat to 350F.
- Put the cooled roasted pumpkin into a large bowl, add the soy milk and puree with an immersion blender. The puree should be smooth and creamy, but not runny, so add the soy milk 2 tablespoons at a time. (Alternatively, you can puree the pumpkin and soy milk in a food processor or blender.)
- Once the roasted pumpkin is pureed, add 2/3 cup of sugar, salt and the spices. Stir well and add more sugar and spices to taste. Don’t be afraid to add extra spices and note that some pie pumpkins are quite sweet, so not much sugar is needed.
- Sift the flour in to the pie mix while stirring. Use the immersion blender to make sure the flour is completely mixed into the pumpkin without clumps.
- Pour the vegan pumpkin pie puree into to your homemade vegan pie crust and place on the middle shelf of the oven at 350F for 50-60 minutes.
- Allow this tasty no-tofu vegan pumpkin pie to cool for at least 2 hours at room temperature before placing in the refrigerator to chill. Note: When this vegan dessert comes out of the oven, it will not be very firm, but it will set as it cools.
Serve this no-tofu vegan pumpkin pie as a vegan holiday dessert with homemade soy whipped cream or coconut ice cream.
