Classic Vegan Pumpkin Pie Recipes

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VEGAN PUMPKIN PIE



Vegan Pumpkin Pie image

Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.

Provided by justasfastasican

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h55m

Yield 8

Number Of Ingredients 7

1 cup vanilla-flavored almond milk
½ cup raw sugar
2 tablespoons arrowroot powder
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 (9 inch) vegan pie shell (such as Wholly Wholesome®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
  • Bake in the preheated oven until center is set, about 40 minutes.
  • Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Nutrition Facts : Calories 202 calories, Carbohydrate 30.8 g, Fat 8.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 419.3 mg, Sugar 15.4 g

CLASSIC VEGAN PUMPKIN PIE



Classic Vegan Pumpkin Pie image

NUT-FREE Thanksgiving dinner without pumpkin pie is almost unimaginable to most people, no matter what their dietary bent. To that end, I present two versions of this iconic dessert. Still, though it’s hard for us pumpkin pie fans to imagine, there are plenty of people who don’t care for it. (“Je n’aime pas le citrouille,” said the Parisian mother of my niece-by-marriage at a recent Thanksgiving gathering. My brother-in-law concurred, “I’m not a big pumpkin pie fan.”) Since I have two pumpkin pie naysayers in my family, I’m sure there are others out there. For them, I’ve provided a trio of additional desserts to choose from. This is just as good made with butternut squash as it is with sugar pumpkin. Once the pumpkin or squash is baked, which you can (and should) do ahead of time, the pie comes together quickly. It goes down very easily, which is why I recommend making two pies for practically the same effort as one.

Provided by Nava Atlas

Yield Makes two 9-inch pies, 6 to 8 servings each

Number Of Ingredients 6

4 cups well-baked sugar pumpkin or butternut squash
1 12.3-ounce package firm silken tofu
1 1/3 cups natural granulated sugar
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice mix
2 9-inch good-quality natural pie crusts (pastry or graham cracker)

Steps:

  • 1. Preheat the oven to 350° F.
  • 2. Combine the prebaked pumpkin or squash pulp in a food processor with the next 4 ingredients and process until velvety smooth. If you have a small or medium-size processor, you may need to do this with half the ingredients at a time.
  • 3. Pour the filling into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pies cool to room temperature. Cut into 6 or 8 wedges to serve.

CLASSIC VEGAN PUMPKIN PIE



Classic Vegan Pumpkin Pie image

This recipe is really good, low fat, low cal, and the best part is its totally vegan! this is also one of the few vegan pumpkin pie recipes without tofu in it. i hope you like it!

Provided by VeganCookie

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can pumpkin
1 cup rice or 1 cup almond milk
2 egg substitute
1 cup sugar
1/2 teaspoon cinnamon
1/4 ground ginger
1/4 nutmeg
1/4 salt
1 vegan graham cracker crust (arrowhead mills makes a nice one that i like)

Steps:

  • Preheat oven to 425 degrees.
  • Mix the first 8 ingredients together.
  • Pour into the graham cracker crust.
  • Bake for 50 minutes or until knife inserted into pie comes out clean.
  • Enjoy!

Nutrition Facts : Calories 274.5, Fat 8.1, SaturatedFat 1.6, Sodium 188.2, Carbohydrate 49.6, Fiber 1.2, Sugar 37.3, Protein 3.2

VEGAN PUMPKIN PIE



Vegan pumpkin pie image

Make this easy vegan version of a classic Thanksgiving dessert. Filled with sweet pumpkin and warming spice, our indulgent pumpkin pie is great for sharing

Provided by Cassie Best

Categories     Dessert

Time 55m

Number Of Ingredients 12

2 pumpkins or squashes (about 2kg), peeled, deseeded and cut into chunks (to give 1.2kg prepared weight)
flavourless vegetable oil or sunflower oil, for tossing
plain flour , for dusting
350g sweet shortcrust pastry (we used Jus-Rol, which is vegan)
100ml maple syrup
200g light brown soft sugar
1 tsp salt
1 tsp fresh nutmeg , grated
3 tsp cinnamon
4 tbsp cornflour
600ml oat , almond or soya milk
1 tbsp icing sugar , for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the pumpkin (or squash) in a little oil on a baking tray. Roast until soft enough to squash with the back of a fork - this can take between 40 mins and 1 hr, depending on the type of pumpkin or squash you use. Set aside to cool.
  • Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Drape it over your rolling pin and lift into a 23cm fluted tart tin. Push the pastry into the corners of the tin using a scrap of excess pastry (you're less likely to pierce the pastry this way than using a finger). Trim the excess pastry, leaving about 1cm hanging over the edge of the tin; it will shrink as it cooks. Chill for 20 mins.
  • Increase the oven to 200C/180C fan/gas 6. Line the tart case with a sheet of baking parchment (scrunch it up first to make it more pliable), then fill with baking beans or dry rice. Bake for 15 mins until the sides look golden, then remove the parchment and filling. Bake for another 5-10 mins until the base looks biscuity and dry. Trim the edges with a small, serrated knife.
  • Tip the roasted pumpkin (or squash), maple syrup, sugar, salt, spices, cornflour and milk into a food processor or blender and blitz until smooth. Pour through a sieve into a small pan and cook for 5 mins, stirring continuously, until thickened.
  • Fill the tart case with the pumpkin filling, then return to the oven and lower the heat to 180C/160C fan/gas 4. Bake for 30 mins until the filling is set when you wobble the tart tin. Cool for 20-25 mins. Dust with icing sugar and serve warm, or chill and serve within two days.

Nutrition Facts : Calories 383 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

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