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Voluptuous Pumpkin Pie

November 15, 2012 171 Comments

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.


Notes

~ 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.

Ingredients

Single pastry crust, fit into a 9 inch pie plate3 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

Directions

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.

Filed Under: Christmas, Desserts, Holiday, Pie, Recipe, Thanksgiving Tagged With: pumpkin

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Reader Interactions

Comments

  1. Lauren

    May 17, 2014 at 8:48 pm

    This is my go to recipe for pun’kin pie. I probably baked this pie about 10 times last holiday season! It’s SO GOOD and the consistency is perfect!

    Reply
  2. Sarah

    September 24, 2014 at 2:45 pm

    Has anyone tried baking this recipe in mini versions? I’m hoping to bake a few 6″ pumpkin pies, but I am not sure how to adjust the bake times on this one as I don’t want crusts to burn after 60 minutes, but also don’t want a soggy pumpkin mess! Suggestions?

    Reply
  3. lilli

    October 8, 2014 at 8:35 pm

    Can Xantham gum be used here in place of agar?

    Reply
  4. misslioness

    October 12, 2014 at 3:06 am

    Hey thanks I am going to make this now. Does the pie crust need to be cooked before putting in the filling?

    Reply
  5. Gary

    October 13, 2014 at 8:36 pm

    Just made this pie for Canadian Thanksgiving and it turned out amazingly delicious! As good or better than any non-vegan pumpkin pie I have ever had. I couldn’t find agar powder at the last minute so I cooked up 1 tablespoon of agar flakes in 1/4 cup of water until thick and bubbly and added it to the blender along with the other ingredients. Also added an extra 1/2 cup of sugar because I like my pie nice and sweet.
    Thank you Isa for all your many delicious recipes. Every one of your recipes that I try turns out super good.

    Reply
  6. Lisa

    October 24, 2014 at 10:03 pm

    The first time I made this pumpkin pie I did so using Trader Joes canned pumpkin puree. While it was tasty we did find the recipe a bit lacking in traditional pumpkin pie sweetness and spiciness. This gave way to a more “canned pumpkin” pie flavor. My husband is a traditional pumpkin pie “officianado” and thus very particular with how pumpkin pie tastes. Given this, the second time I made the pie I still used the TJ’s canned pumpkin, but I replaced the 1/2 cup of maple syrup with 1/2 cup of Wholesome Sweeteners evaporated cane sugar (though I am sure any good quality evaporated cane sugar will do!) and I also replaced the spices called for in the recipe with 2 tsp. of pumpkin pie spice. This knocked the “traditional” pumpkin pie taste out of the park! The recipe tasted EXACTLY like a delicious, traditional pumpkin pie. There isn’t a soul around that would have a clue the pie is vegan!

    Reply
  7. Cassia

    November 9, 2014 at 1:40 am

    Like pumpkin, don’t love it. Can I replace with sweet potato? Would I reduce the sweetener? Can I use brown sugar??

    Reply
  8. Cassia

    November 9, 2014 at 1:42 am

    Can I use arrowroot instead of cornstarch?

    Reply
  9. Lia

    November 10, 2014 at 9:22 pm

    I finally found a pumpkin pie (V) and it was a hit thank you , and I actually just made a sweet potatoe version which I just added 2 tablespoons of maple syrup instead and it was amazing and I also used 2 cups of pecans with 2 cups of dates and a half a cup of oatmeal and a touch of pumpkin spice for the crust ..(of course blend all the ingredients into a dough crust)

    Reply
  10. Heather

    November 14, 2014 at 1:47 am

    Like several of the questions above, I’d love to know what to substitute for corn starch. (Cant eat corn on my elimination diet). If I don’t hear back, I will try double the amount of tapioca starch or arrowroot, though not sure what the amount?

    Reply
  11. Kristy

    November 20, 2014 at 3:31 pm

    I’m in charge of desserts for a big group of non-vegans. I’d like to make this, your vegan pecan and am still searching for a third fab something. Is everyone going to gobble up the desserts like it’s the best thanksgiving ever!! OR will everyone look at me with tears in their eyes for ruining their holiday?? I’ve been vegan a long time and KNOW I’ll love every bite but don’t want assume everyone else will be fooled… I so don’t want to bust out super sad cow products!! Your honest advise please 🙂

    Reply
  12. Linda

    November 23, 2014 at 10:35 pm

    Agar powder is typically available at Asian markets if you have one nearby.

    Reply
  13. Tara

    November 25, 2014 at 6:37 pm

    Should the pie crust be pre-baked or do you put the filling into a raw crust when you cook it?

    Reply
    • Marina

      November 23, 2016 at 9:46 pm

      The crust is not pre-baked. You put the filling into an unbaked crust, and bake it all together.

      Reply
  14. Shafali

    November 25, 2014 at 10:26 pm

    Has anyone added any liquor to this mix? I am thinking of adding some bourbon. Any tips?

    Reply
  15. Patty

    November 26, 2014 at 4:11 pm

    I don’t usually use canola oil or other oil in my pumpkin pie…but do you need to add oil when using almond milk?

    Reply
    • Marina

      November 23, 2016 at 9:47 pm

      I don’t think so. It should be fine.

      Reply
  16. Karhy Everett

    December 8, 2014 at 2:35 pm

    My comment comes before making this (eggless (thank you) pumpkin pie recipe; it looks good enough to trust so I am giving it 5 stars before tasting/testing! The spice amounts are generous. A pumpkin pie is not really a good one unless it has significant amounts of hot sweet spices in it. Thank you for sharing.

    Reply
  17. Olg

    February 16, 2015 at 2:14 pm

    I’ve made this twice already, as per instructions, and it came out absolutely perfect. Thanks a lot for the recipe!

    Reply
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  19. Elizabeth

    October 26, 2015 at 7:14 pm

    I followed this recipe to the T. It had a “straight from the can” consistency. There was way too much ginger! No one in my family could eat this and we all love pumpkin pie.

    Reply
  20. Delphina

    November 24, 2015 at 11:45 pm

    Looks great, can’t wait to try this! Do you think I can use arrowroot powder instead of cornstarch? My mom has a corn allergy.

    Reply
  21. Collette

    November 25, 2015 at 2:24 pm

    In my 20 years as a vegan I’ve tried many, many vegan pumpkin pie recipes including several of my own creation. Once I tried this recipe I discontinued my search. This recipe can’t be beat.

    Reply
  22. Heather

    December 20, 2015 at 4:56 pm

    I cook without oil and I substituted the oil for more milk and it worked out great! Thanks for the awesome recipe!

    Reply
  23. Rebecca

    March 3, 2016 at 7:49 pm

    Best pumpkin pie ever! We have an extended family that includes vegans, carnivores, paleos and gf/df members. Everyone could eat this and everyone did! I substituted a frozen gf pie crust and topped it with whipped coconut Cream. Perfect! I’ve made it several times since Thanksgiving. Thank you!

    Reply
  24. Vee

    November 21, 2016 at 11:30 pm

    Do you need to precook the pie crust?

    Reply
    • Marina

      November 23, 2016 at 9:49 pm

      No. Just put the filling into the unbaked crust and bake it all together.

      Reply
  25. Michael Nicola

    November 30, 2016 at 1:40 am

    Does ANYONE read other questions and comments before asking the same thing over and over again? UGH

    Reply
  26. Hanna Webster

    December 24, 2016 at 4:00 am

    Can I use xanthan gum instead of agar powder?

    Reply
  27. Sara Daehn

    November 23, 2017 at 5:04 am

    Great recipe, thank you.

    Reply
  28. DVDB

    November 24, 2017 at 5:20 pm

    I have made this several times and it is great!! This time I made it the morning before thanksgiving and it was better than the year before. I have found that with most vegan cooking, it usually tastes better the second day when the flavors have had a longer time to blend together or something.

    I made this exactly as the recipe calls for. Did not change one thing. It was perfect!

    Reply
  29. Hilary

    September 23, 2018 at 6:15 pm

    You definitely *can’t* use agar flakes instead of Agar powder (even with the conversion on google). I tried to do that last Thanksgiving and the pie filling stayed liquid once taken out of the oven 🙁

    Reply
  30. Nate

    November 17, 2018 at 3:56 pm

    Can I sub sweet potato?

    Reply
  31. Judy

    December 3, 2018 at 7:02 pm

    I made this and it was delicious! I used 1/3 fresh pumpkin, 2/3 canned. Next time I will use a smaller pie pan, as the 9.5″ pan I had on hand was too large and the crust stuck out from the finished pie.
    The conversion for agar powder to flakes is 1:3. In other words, use a tablespoon of agar flakes in place of a teaspoon of agar powder. Also, agar powder is sometimes called agar agar.

    Reply
  32. Brooklyn

    October 11, 2020 at 10:42 am

    Could you mix it another way instead of using a blender? :9
    I do not have one.
    Thank you

    Reply
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