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Topic: vegan pumpkin pie?  (Read 1587 times)
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Ve**ns rule :D

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« on: October 15, 2006 09:54:40 AM »

my boyfriend loves pumpkin pie and so, being the girlfriend i am, i promised to make him one for his birthday.
PROBLEM being I'm trying to switch into veganism (i've been a veggie borderline vegan for a while and just need to get up the nerve to be vegan completely) and I want to be able to share with him.
all the recipies I can find call for eggs and milk or condensed milk or something of the sort. i'm aware that i could just use egg replacer and soy milk (i assume??) but for the condensed milk i'm pretty positive my beloved Silk vanilla soy milk just won't cut it.

any suggestions? thanks Cheesy

(ps.. althought supportive of my vegan/vegetarianism the boy is, well, a boy and so if he can blatantly tell that this isn't "real" pumpkin pie.. he's won't be too impressed. Wink)

« Reply #1 on: October 15, 2006 10:11:43 AM »


« Reply #2 on: October 15, 2006 10:15:15 AM »

vegweb is so great!
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Ve**ns rule :D

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« Reply #3 on: October 15, 2006 10:32:50 AM »

thanks so much Cheesy i think i'll try the one listen w.o tofu just cause i know if you're not used to it sometimes it can add an unexpected texture to w.e you're making and although i don't mind it.. the boy might Wink

thanks again, i'll post to share how the results went over Grin

« Reply #4 on: October 15, 2006 10:40:57 AM »

Good luck!!

By the way, last year I was out of condensed milk & used vanilla soy milk instead, it turned out wonderfully. Better than my regular pumpkin pie.
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« Reply #5 on: October 15, 2006 03:51:02 PM »

really? hmm. i was afraid that since the consitency is so different it might just not be the same. i might have to try that Wink

« Reply #6 on: October 18, 2006 04:41:15 PM »

Quote from: Bryanna Clark Grogan


Makes one 9 pie.


I dont like pumpkin pie made with tofuno one ever suspects this one doesnt have eggs.  One caution make this the day before serving.  Its needs a day to set really well, I find.  This is a spicy fillinguse less spice if you like it milder.  Omit molasses if you like it lighter, too (use white beet sugar instead of brown if you like it really light).


Serve with a good vanilla non-dairy frozen dessert, such as Purely Decadent Soy Delicious (Purely Vanilla or Praline Pecan), or with a non-dairy whipped topping, such as RichWhip.


Decorating Note: Try cutting out some of the extra pastry into leaf shapes and decorate the rim of the pie with them.


Preheat oven to 350 degrees F.


Have ready, one 9 unbaked pastry crust  


Blend in blender until smooth:


2 c. solid-pack canned pumpkin (one 14-15 oz. can)

(NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so its thick like canned pumpkin)

1 c. non-dairy milk (preferably a rich soymilk or nut milk)

3/4 c. brown sugar or Sucanat

3-4 T. cornstarch (depending on how firm you like it)

1 T. molasses or blackstrap molasses

1 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. each  ground ginger, nutmeg and salt

1/4 tsp. ground allspice or cloves


To bake:

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly.  Cool on a rack, then refrigerate overnight before serving.





Make a Bourbon-Pecan Pumpkin Pie by spiking the pumpkin mixture with about 3 T. of Jack Daniels (it's vegan) -- a real American touch!  This would be good with the Corn Pastry (below) or the Pecan Crust (also below) There are various ways to make a pecan topping for the pie:


1.) Mix together:

1/4 c. brown sugar (packed)

2 T. cold Earth Balance

1 tsp. finely-grated organic orange zest

3/4 c. pecan halves

Sprinkle evenly over the pumpkin mixture and bake as usual.


2.) or make it a streusel mixture by adding 2 T. flour to the above mixture and using 1 c. chopped pecans instead of the pecan halves.


3.) If you really want to get fancy and dramatic, try this on the already baked and cooled pie:



2 T. Earth Balance

1/4 c. Brown sugar; firmly packed

1 c. Pecan halves

1/4 c. Jack Daniels Bourbon; divided


Combine Earth Balance and brown sugar in a heavy saucepan; cook

over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.


Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over already baked and cooled pie. Serve pie when flames die down.







This recipe makes a light and tender crust with half wholewheat flour, half the fat of ordinary pastry, and utilizes oil rather than hydrogenated fats or butter.  Pure (rather than extra-virgin) olive oil makes an excellent baking fat.


Note: It is important to use half pastry flour.


One 9 or 10" crust:

1/2 c. minus 1 T. white cake or pastry flour plus 1/2 c. wholewheat flour


1/2 c. minus 1 T. wholewheat pastry flour plus 1/2 c. unbleached white flour

3/8 tsp. each baking powder, sugar and salt

3 T. soy or nut milk mixed with 1/2 tsp. lemon juice

3 T. oil


Two 9 or 10" crusts:

7/8 c. white cake or pastry flour plus 1 c. wholewheat flour


7/8 c. wholewheat pastry flour plus 1 c. unbleached white flour

3/4 tsp. each  baking powder, sugar and salt

6 T. soy or nut milk mixed with 1 tsp. lemon juice

6 T.  oil


Mix the dry ingredients in a bowl.  In a smaller bowl, whisk the non-dairy milk-lemon juice mixture with the oil.   Quickly stir the liquid mixture into the dry ingredients and mix briefly, forming the pastry into a ball.  If it's too dry, add cold water just a few drops at a time until it holds together.  Don't over-mix or the pastry will be tough.


If made ahead of time, place dough in a plastic bag and  refrigerate it until you're ready to roll it out (several hours or even several days).  Use the pastry as instructed in the recipe. NOTE: The recipe for one crust will make 12 small tart shells (cut 4" circles).  To bake unfilled shells, prick the bottoms with a fork and bake at 425 degrees F for 8-10 minutes.


I haven't tried it myself, but I know many people who have and they said it was delicious!

And if you have a copy of Voluptuous Vegan (or can check it out from your library), Isa Chandra Moskowitz, queen of veganism, swears that the recipe in there is the best pumpkin pie you'll ever eat. I plan on getting to the library sometime so I can make it soon.

Vegan Cookie Blog
I'm writing a vegan cookie blog.
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« Reply #7 on: November 20, 2006 04:19:00 PM »

hey just thought i'd get back here I made a pie for my boyfriend's birthday and it was fast, easy, delicious and even my omnivore family memebers as well as his loved it.

1 can pumpkin (I used Libby's brand it's the healthiest and tastes fabulous)
2 boxes Jello Mix instant vanilla pudding (a note be sure to get the regular not the sugar/fat free as they contain milk)
1/4 cup vanilla soy milk (i can imagine that original would be fine too as it doesn't add much flavor)
vegan grahm crust
cinnamon and sugar to taste

Mix together pumpkin, jello pudding mix and soy milk until pudding mix is all dissolved. Add in cinnamon and sugar to taste (I didn't measure i just spooned in the same stuff my mom mixes up to put on my brother's toast each morning). Pour mix into grahm crust and refrigerate at least 1 hour before serving (refrigerating more than an hour is fine too Wink)

enjoy Cheesy

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