Makes one 9 inch pie
This recipe first captured my heart in 2001. I had discovered Myra Kornfeld’s wonderful Voluptuous Vegan and was so happy to have a guide that used so many from-scratch vegan ingredients. This pie was actually my first ever attempt at a homemade vegan pumpkin pie and I haven’t strayed from it since. Why mess with perfection? It’s rich and creamy, and has got the perfect amount of autumn spices. Myra includes a nut topping in her original recipe, but I like mine unadulterated. Well, ok, maybe a little Rad Whip or other creamy topping, but that’s about it. The recipe is slightly modified from Voluptuous Vegan and appears in our pie book, Vegan Pie In The Sky.
~ Agar powder is a crucial ingredient here for getting the perfect texture. It’s similar to a vegan gelatin, but made from seaweed, not whatever gross stuff gelatin is made from. It comes in flakes and powder form, but I prefer the powder because it is so fool-proof and easy to work. Check your local Asian market for Telephone brand, or you can order it from Amazon or Vegan Essentials. One small jar will get you through dozens of pies, so it’s a worthwhile ingredient to have on hand.
Single pastry crust, fit into a 9 inch pie plate
3 cups cooked pumpkin or other sweet winter squash
1/2 cup pure maple syrup
1/2 cup plain unsweetened soy milk (or your favorite non-dairy milk)
4 teaspoons canola oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 /4 teaspoon ground nutmeg
Pinch ground cloves
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon agar powder
Preheat oven to 350 F. In a blender, pulse together pumpkin, maple syrup, soy milk, canola oil, cinnamon, ginger, nutmeg, cloves, salt, cornstarch and agar powder until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm not liquidy. Check the edges of the crust after baking for 40 minutes; if the edges appear to be browning too rapidly carefully remove the pie and apply crust protectors to the edges to keep from getting too dark.
Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing. Serve with Rad Whip, vegan whipped topping or your favorite vegan vanilla ice cream. In the photo, we piped cream around the edges of the pie with a large decorating tip.