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
Voluptuous Pumpkin Pie
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
Instructions
- 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.
Tried this recipe?Let us know how it was!
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).
[…] Best Vegan Pumpkin Pie Recipe adapted from Vegan Pie in the Sky Makes one 9″ […]
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.
[…] Voluptuous Pumpkin Pie by The PPK V […]
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.
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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?
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Will agar flakes work? and will it be the same measurements?
If you can only find agar flakes you can grind it into powder using a coffee grinder, am I wrong?
Yumm!! This pie is awesome! Turned out soo good! Thank you for the recipe!
The only thing is next time I’ll probably only put 1/2 tsp ginger. Although I love ginger, I thought the spices were a little off.
[…] the top right, we have pumpkin savoury biscuits, a lovely pumpkin pie (dessert of course), roasted veggies, stuffing, homemade orange ginger cranberry sauce, a Field […]
THis pie is so awesome. I made it for Thanksgiving this weekend (Canadian) It is the best and easiest pumpkin pie I have ever made. I have been trying to adapt my old standard recipe to be vegan and it just did not work. This did. I am tossing my old recipe. you rock.
would subbing coconut oil work?
Yup, it works even better, actually!
i made this pie and all i taste is cornstarch. i made it about 16 hours ago. is the 2 Tbsp measurement correct? I want to try again- my craving is out of control at this point!! Please advise….
I just did a test-run for this pie, in prep of Thanksgiving, and I have to agree that I think it tasted too much like corn starch. However, the 3 other people who tasted the pie didn’t have the same experience and really like it! I guess for those of us who are sensitive to corn starch, would ground flax work instead?
Isa, sorry if this is a newbie question, but I don’t make a lot of pies. If I make a pastry crust from scratch, do I need to bake it first before I pour in the pie filling and follow your instructions from there? Or do I put the crust in the pie plate raw, add filling, and bake both together? p.p.s. Can you recommend a pie crust recipe? p.p.s. I love you!
Delicious!! I’m hosting a vegan Thanksgiving this year, and made this pie yesterday as a test. It is a winner! Thank you!!
I am hoping to bake this in a few days for my family’s thanksgiving. I am a little worried about all the cornstarch since others say the taste was overpowering. Would arrowroot or another root starch work?
This was seriously the best GF/Vegan Pumpkin pie I’ve ever had! Instead of Rad Whip we used Luna and Larry’s Coconut Bliss Vanilla Ice cream, and coconut milk whip cream. It was FANTASTIC! Thank you so much, I was afraid I’d never have good pumpkin pie agin! <3 (PS for crust we used King Arthur's GF All purpose flour, and made our own Vodka Crust!)
Where did you get your VEGAN pastry puff? it is vegan, right?
This was the first pumpkin pie I ever made and I and my guests were absolutely delighted with the results. I really appreciate this recipe!
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Can I use a gf pie crust?