YUM!!!! I am definitely making this next week!!!

There is a unit of measurement missing, but I am assuming that you mean 1/2 cup of soy milk. Yes?

Fixed before I finished my comment. Nevermind!!! :)

Could I use almond milk instead of soy?

Have you tried freezing this?

Made this last year for Thankagiving. There were 4 other nonvegan pies there and this was the only one that was completely devoured in 20 mins by all. SO DELICIOUS!

Seconding Amy’s question: Could one use unsweetened almond milk instead of soy?

When I made it I used almond milk instead of soy with excellent results

I can’t find any organic canola oil, and I understand non-organic is all GMO – would safflower oil work as well?

Hi Isa! Do you know how agar flakes would substitute for agar powder?

yes! this has been my go-to pumpkin pie recipe for all these years as well. I love it so much!

Do you have a recipe for the pastry pie crust? What store bought crust are vegan?

I was just searching for a great vegan pumpkin pie!

This looks amazing, I can’t wait to try it!

(Just googled agar flakes vs agar powder… “For every teaspoon of agar-agar powder, you should substitute a tablespoon of agar-agar flakes.” Not sure how well it will blend though…)

I buy agar powder at Whole Foods; it’s in the supplement section and you can buy just what you need (like a bulk spices set up).

I never thought to check the supplement section for agar powder at WF–I only saw the flakes in the seaweed section. I’ll have to look for it, because this pie needs to be eaten this Thanksgiving. I was so sad to miss out on pumpkin pie last year (it was my first Thanksgiving as a vegan).

How do you recommend cooking the pumpkin or squash? And is it 3 cups pureed or 3 cups of whole chunks?

This sounds so perfect! Lovely idea!

How important is the Agar? I just went to Whole Foods, and they only had flakes. I bought that, but read in here it won’t work. Thanks! Also, where did you get the powder from?

I know this sounds horrible but is it ok to use canned pumpkins…

Yeah, I was wondering the same thing. Is it ok to use canned pumpkin puree like in traditional pumpkin pies? That’s all I have access to :(

i used a hand held blender and it worked quite well- I had to order the agar powder online

Thank you, also would this work well with your almond crust?

Made this yesterday – realized about 20 minutes into the baking time that I had the oil when making the filling (it’s a family tradition to forget one ingredient when making pumpkin pie, but usually it’s the sweetener) – at that point the filling was warm but not set, so I just added the oil then and stirred it very gently in, so as not to tear the crust – the final product was perfect, so I guess that worked out fine (I am thinking it may also have been fine to just let it go without the oil). FWIW. I roasted my pumpkin before pureeing it, and let it drain for a while after pureeing it – it makes for a richer, more dense flavor.

What kind of pie crust did you use? Unfortunately there’s no Whole Foods in my area, but I have Wegman’s and my local co-op. Any suggestions?

I made this and it’s yummy! I only had agar flakes, so I ground them up with the spice-grinder-blade from my Magic Bullet for about 5 minutes (taking breaks so the Magic Bullet wouldn’t burn out). I don’t sense any agar bits – the pie is super smooth – so it must have worked. Also, I forgot to add the oil. The pie is a little soft/liquidy, but it’s still good. (I don’t know if it’s soft because it’s under cooked, because of the agar, or because I missed the oil.) Topped with coconut-whipped-cream, it’s pumpkin-pie-licious!

(I used a store-bought vegan crust from Whole Foods.)

Will agave work?

sorry, I meant as a sweetener of course.

Thanks, Isa…once again. Do you ever feel like you’re going to trip on the superheroine cape you wear? It’s Super Isa to the rescue!!!!!!!!!!!! I know what I’m having for T-day!!!!

Im goin to suuuuuuuuue you for making me fat haha…. However can one NOT eat this, stuff the diet man. Lets be fat n happy haha. This looks AMAZING Yum yum nom nom…. PLEASE come to England…. We neeed a good vegan chef.

Regarding the Agar powder; my Whole Foods also only has flakes but most Asian speciatly places have it so if you have one near you check with them. That was where I found mine and it was cheap! =)

Is there anything I could sub for agar? Can’t find this in my little Midwestern town (used to buy it when I lived in the big city!). And it’s too late to get it shipped in time for T-giving. Would xanthan gum or possibly chia seeds do? Or do I just need to use a different vegan pumpkin pie recipe? (I’m aware of some, but this one looks so good!)

PS to my previous comment – would psyllium husk sub for agar? I still have some of that left over from my big-city days!

Could I use kudzu instead of agar for the thickening agent? Not sure if I can get my hands on agar powder before Wednesday pie baking — this sounds delicious, so I’d love to try it with what I have on hand! Thanks!

Hi, wowzers, lot’s of hoopla about the agar powder :)

Do you think anything disastrous would happen if I spread some salted caramel sauce between the crust and the filling?

I’m excited to try this for my egg-allergic son who has never had pumpkin pie!

Could I substitute honey or something else for maple syrup? I live outside of the US where maple syrup is about as exotic (and expensive) as caviar.

Vegan Pie In the Sky question—I’m planning on making the Chocolate Mousse Tart to bring to Thanksgiving dinner and need to make it with a gluten-free crust. My plan was to use the gluten free version of the press-in almond crust (p.52). The Chocolate Mousse Tart requires no baking. How long and what temp do I bake the gluten free crust before filling with the mousse?
Would it work to add cocoa powder to the crust recipe to “chocolate it up” a bit (if so, how much)?
Many thanks!

I’ve just found your recipe after an exhaustive search for dairy and soy free alternatives. It looks delicious and the raves are encouraging. Any recommendations for baking in ramekins instead of a crust? (We deal with a lot of allergies!)

Thanks Isa! This is a great recipe, and I like this approach for the agar – it simplifies things by removing the boiling step that many recipes go through. I’d recommend clarifying that the spices and agar be combined first before adding to the processor – I add them through the chute while the processor is going so that everything blends easily. Otherwise powder may go everywhere and take longer to get incorporated. This worked great with my graham cracker crust too!

Thank you so much! You must be up to your eyeballs in your own meal prep plus helping all of us. I really appreciate it! This pie is going to rock the house!!!

I know a lot of people have already asked about the agar, and you are probably tired of the same question! But I am not able to get (or hunt down) agar powder before tomorrow. We have agar flakes already and all the other ingredients. Any chance there is a way to use the agar flakes and you might be able to suggest how to go about it? Thanks! And happy Thanksgiving!

I only had the flakes and since I live over an hour from the nearest place to get the powder I just used them. I let them soak in the soy milk while I rolled out the crust and got everything ready. We had thanksgiving early and the pie turned out great! Tasted amazing and the consistency was correct. Maybe I just got really lucky? But it did work fine for me.

hi! it’s kudzu girl, again! could i use arrowroot powder? I managed to get to Whole Foods, but they only had the agar flakes — dang!

Unbelievably, this question isn’t about agar! It’s about the squash. I used kabocha and 3 cups is too much apparently as the mix was so stiff. I kept adding more milk and maple syrup to make it thinner, adjusting the spices, agar and cornstarch as I go. It’s still too stiff but I don’t want to keep adding more liquid to it. I’m about to put it in the oven, we’ll see what happens!

Hey Isa! Is there anything I can replace the agar powder with? This is a pumpkin pie emergency! </3

I made this tonight. Wow, it looks fabulous, and smells divine. Waiting for it to cool…eternity…

Oh geez, just confused agar and arrowroot! Will let you know if this inadvertent substitution works.

Hi, Can I use zucchini instead of pumpkin, chocolate syrup instead on maple, water instead of milk, and jelly instead of oil. Luckily, I have agar powder…
Also, if I use a recipe that isnt this one, can you please tell me how its gonna come out?

HELP!…..Where are your instructions for substituting agar powder with the flakes? I only have flakes available.

I found it! It’s in the Latchkey Lime Pie recipe…whew, that was a close one.

I made this last night. It looks great! Haven’t tasted it yet, but the texture looks awesome. Thanks! As for all of the agar powder searchers, Asian or Filipino grocers are the way to go. Little blue and white packets, the brand is Telephone, and it’s suuuuper cheap!

Like Tara, I tried making a kabocha squash version of this last night – way too thick, it came out more like a sweet potato pie than a squash pie. Tasty, but not for people who are expecting the lighter squash or pumpkin pies. Oh well.

My agar arrived in time!!!! I was so pleased. It’s baking in the oven as we speak. My parents love you FYI, this may be because they’re foreign and attribute my weight gain to your books.

If anyone is in Brooklyn and is in a quick bind, they sell agar powder at a new health food/vitamin shop on the corner of 5th avenue and Douglass Street (across the street from V-spot, same side as Bogota). I’m not endorsing just helping to locate some…

We made this for Thanksgiving and it was just perfect. It looked perfect, tasted great, and was easy to make!

I used agar flakes — I used able a tbsp and a half of the flakes, brought them to a boil in the _soymilk and maple syrup_ (no additional liquids), whisking regularly once it got to a boil. I took it off the heat after about 5 minutes of boiling, then added an ice cube to cool it down before adding it to everything else in the food processor. Turned out great, from what I can tell, the consistency is nice and firm.

I made this pie yesterday using agar flakes, and it turned out great. I followed the directions for the flakes listed in the Latchkey Lime Pie recipe…soaked 1 tablespoon flakes in the soy milk for 15 minutes, brought them to a boil, turned heat down and simmered for 15 minutes, and then let cool. Added this mixture to the blender (being sure to add extra soy milk since some cooked off). The flakes blended in perfectly, and the consistency of the pie was awesome! Not liquidy in the least!

Followed the recipe to a T and it was delicious! Thanks!

I made this using arrowroot powder instead of agar powder and it turned out great.

This recipe rocks. I was looking for an egg-free pumpkin pie and it turned out great! Perfectly smooth thanks to the agar agar powder and with a great flavor (I’m not a vegan, but I thought it was better and more pumpkin-y than the version with eggs). I used canned pumpkins (can’t get the real thing where I live) and honey (also can’t get maple syrup) and light olive oil (we put it in all kinds of baked goods in my Mediterranean country).

This pumpkin pie is great. We’ve tried many vegan recipes over the years and they never turned out that well. Easy to make, no exotic ingredients, super tasty!

My husband and I made this pie for Thanksgiving and it was PERFECT! Thank you so much for the recipe!

Myra was a teacher at my culinary school, although I’m sad to say I never got the chance to take a class with her. I’ve always loved her recipes and her sensuous approach to vegan cuisine. This looks divine, and I love that she uses agar to thicken her pie custards– how clever!

What a pretty looking pie!

It’s a week after Thanksgiving and you have convinced me to finally make a pumpkin pie! this sounds amazing!

Is this a deep dish pie or a shallow pie? My guess is deep dish, but I want to be sure. Thanks!

i am alergic to ANYTHING corn. can i use flour?

Made this for Thanksgiving for the non-vegan family and it was a hit! I had no agar powder so I just used corn starch instead and it came out just fine. Awesome recipe!

Thank you so much for this amazing recipe. If I use canned pumpkin would that change the measurements.
Many vegan recipes I have browsed ask for 2 cups canned pumpkin.

This is perfect pumpkin pie.

I used three cups canned pumpkin, Radha.

Your awesome Isa. I have made many cookies and cupcakes from your books. I just got Appetite for Reduction and made a few thing out of it. This is my first time on your blog. I need to get my cooking face on.

Question: made the pie yesterday afternoon and it was forgotten about while cooling and left out for multiple, overnight hours. If I put it in the fridge now, will it be ok, or do I need to make another pie??

This is so delicious, with a lovely subtle gingery spiciness. I’m not a great pie-maker, but I took a chance and made this pie for Christmas dinner and when I asked my omni brother (who is notoriously picky) what he thought of it, he said, “Can’t talk. Eating pie.”

Thanks for this recipe! I’ve made this twice (with canned pumpkin and a prepared vegan pie crust) and it’s great – perfect texture and taste. I feel like it could be a little sweeter, though. Any ideas on how to make it sweeter? Could I add some sugar (say a 1/4 cup)? I don’t want to mess up the texture or keep it from setting up.

Can I use fresh coconut milk instead of soy/almond milk? If so, would I need to dilute it with water or can I just use it as it is?