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!
[…] based this vegan pumpkin pie recipe off of Isa Chandra’s. I wanted to make one without the use of agar powder though. Although I do actually have some on […]
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!
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?
Can Xantham gum be used here in place of agar?
Hey thanks I am going to make this now. Does the pie crust need to be cooked before putting in the filling?
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.
[…] tried pumpkin in a sweet dish … and I wasn’t impressed. Last Halloween, I made this pumpkin pie from Vegan Pie in The Sky. Mum, my boyfriend and I thought it was pretty horrible, but my dad ate […]
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!
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[…] * Inspiration from the Post Punk Kitchen and Simply Gluten Free* Find some great pie crust tips here! * If not Gluten Free, find my […]
Like pumpkin, don’t love it. Can I replace with sweet potato? Would I reduce the sweetener? Can I use brown sugar??
Can I use arrowroot instead of cornstarch?
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)
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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?
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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 🙂
Agar powder is typically available at Asian markets if you have one nearby.
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Should the pie crust be pre-baked or do you put the filling into a raw crust when you cook it?
The crust is not pre-baked. You put the filling into an unbaked crust, and bake it all together.
Has anyone added any liquor to this mix? I am thinking of adding some bourbon. Any tips?
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?
I don’t think so. It should be fine.
[…] And when in doubt, both the Voluptuous Vegan and Bryanna Clark Grogan have epic offerings of their own. Isa has the first recipe up on ThePPK. […]
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.
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I’ve made this twice already, as per instructions, and it came out absolutely perfect. Thanks a lot for the recipe!
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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.
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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.
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.
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I cook without oil and I substituted the oil for more milk and it worked out great! Thanks for the awesome recipe!
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!
Do you need to precook the pie crust?
No. Just put the filling into the unbaked crust and bake it all together.
Does ANYONE read other questions and comments before asking the same thing over and over again? UGH
Can I use xanthan gum instead of agar powder?
Great recipe, thank you.
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!
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 🙁
Can I sub sweet potato?
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.
Could you mix it another way instead of using a blender? :9
I do not have one.
Thank you
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