You are here

Member since October 2005
0
4.666665

Pumpkin Pie

What you need: 

3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
2 teaspoons cinnamon
1 (15 ounce) can pure pumpkin
2 teaspoons plain applesauce
1 cup nondairy milk (I use soy)
1 deep-dish pie shell

What you do: 

1. Preheat oven to 425 degrees F. Mix the sugar, salt, cinnamon and ginger in a small bowl. In separate bowl, mix the pumpkin and apple sauce.
2. Stir in the spice mixture and then gradually add the milk and blend together until mixture has thickened some.
3. Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-50 minutes. Cool on wire rack for 2 hours and serve or refrigerate immediately.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I make this all the time and it's awesome! I use a lot more apple sauce (most of one of the little cups you buy in six packs), and less soy milk and sometimes throw in a few pinches of flour.  The pie looks pretty liquidy when you put it in the oven and sometimes is still thin when you take it out, but it solidifies as it cools.  Don't plan to eat it right when it comes out of the oven, give it a full two hours to cool.

0 likes

I make this all the time and it's awesome! I use a lot more apple sauce (most of one of the little cups you buy in six packs), and less soy milk and sometimes throw in a few pinches of flour.  The pie looks pretty liquidy when you put it in the oven and sometimes is still thin when you take it out, but it solidifies as it cools.  Don't plan to eat it right when it comes out of the oven, give it a full two hours to cool.

0 likes

Hello! This pie actually turned out too firm, but that could easily be reversed by adding less cornstarch/cooking it less. When it first came out of the oven (after 35 minutes), it was still very gooey and we were worried that it would be runny like other viewers have expressed. However, we let it sit out to cool and it turned out very solid!

We used 4TBS of corn starch. Next time I plan to use 2. Advice for those in search of a firmer pie: mix a few TBS of cornstarch in soy/rice milk into the recipie. Also, be sure to let the pie cool overnight/in the fridge before cutting into it. Love this pie! Making it again today :) 

0 likes

Oh right--also mixed the flour with the almond milk before adding it.

0 likes

Really good. Made the following changes: no applesauce, added 6 tbs of flour, made my own pumpkin pie spice (cinnamon, nutmeg, ginger, cloves, and allspice--tho next time I'll omit the allspice--most pumpkin pie spice recipes call for cloves or allspice, not both). Also, used a graham cracker crust.

Firmed up really well--tasted way better like 3 days later (i think b/c of the spiciness, which mellowed out quite a bit over time). But the consistency was perfect. Much better than my pumpkin pies with tofu, and without any thickener. I would've used cornstarch, but I was out and read that doubling the amount of cornstarch called for with flour is an adequate sub (ie 3 tbs of cornstarch equals 6 tbs of flour). totally worked and ended up being super yummy!!

0 likes

I first made this on Thanksgiving two years ago and have made it multiple times since then (and I'll definitely be making it again this thanksgiving).  I've made som alterations to the recipe (i'm sure that it's WONDERFUL the way it is, but I rarely ever follow a recipe to the T, which is perhaps why this is the only review I've ever made on here), and I thought that I'd share them since friends and family constantly ask me to bring this pie to get togethers and stuff.  So thank you JakeM0545 for your ridiculously good recipe. My very southern, pecan pie loving, picky, omni family now only eats vegan pecan pie, and my fiance's family is the same. woohoo!

My modifications are as follows:

1). I always double the recipe. I have 9 & 10 inch pie dishes; when I use the 9 inch one sometimes I don't always need all of the doubled batch, and other times I do. it's weird. when I use the 10'', I always need it all.  Because I double it, I also follow the suggestion of baking it those additional 20 minutes.  It *always* comes out perfectly. (don't want to jinx myself!)

2). I substitute Grade B maple syrup for both sugars, and I use about half the total amount. No one has ever said that it wasn't sweet enough or anything about it, and most of the people eating it are used to eating lots of sugary foods.  And, the syrup doesn't really change the consistency of the pie, oddly enough, probably because I use less of it. If someone out there does try it and uses the syrup to replace the whole amount of sugar, I'd suggest either using slightly less 'milk' or an extra tbsp of flour. 

3). About 1 Tablespoon of vanilla (remember I double it, so really I'm only adding a little extra)... and not to sound like Ina Garten's demin-loving-ass, but good vanilla makes a difference.

4). Half Earth Balance and half extra virgin coconut oil (nutiva is the brand that I use).

5). Lite coconut milk instead of soy/almond/oat/etc.  I use it for its consistency, it's almost more like condensed milk.  I know what you're thinking, between the coconut oil and the coconut milk my pie must taste coconutty?!"  Somehow it doesn't really.  Or perhaps it does, but it's just so subtle that it doesn't change the overall taste.  It just adds to the overall "yummmm" factor. (for the record, my dad hates coconut--really hates it, eschews anything that he can smell it in or on--and he gobbles this pie down without a word.)

I also use whole wheat pastry flour, but that's just my personal flour preference, andddd I make my pie crusts from scratch (use whole wheat pastry flour in those as well). So if anyone

0 likes

I made this (along with many other delicious recipes) for Thanksgiving. It was easy and delicious and my family enjoyed it. Definately a keeper ;)b

0 likes

I'm a relativly new vegan but I've always loved to bake.  So strange how your pie came out runny after using 4 TBS of cornstarch and my pie turned out firm with only 3 Tablespoons.  I did whisk the milk and cornstarch together for awhile so it would start to thicken before adding it to the pumpkin mixture. It helps also to mix the whole mixture for awhile longer than usual to allow it to continue to thicken before putting it in the oven.  The first time I made the recipe I started baking at 425 but forgot to turn the temp down to 350...it was a little too dark to serve to guests but it didn't go to waste.  The 2nd time I made it I was careful to set the timer and it came out perfect.  I encourage you to try again. 
 

I added 4TBS of cornstarch, per the suggestions in the reviews, and this pie was still too runny.  I used almond milk instead of soy, but I don't think that would make a big difference.  It didn't hold together at all.  The flavor was nice, but I was embarrassed to serve runny pie to guests.  Next time I'll try a different pumpkin pie recipe.

0 likes

I added 4TBS of cornstarch, per the suggestions in the reviews, and this pie was still too runny.  I used almond milk instead of soy, but I don't think that would make a big difference.  It didn't hold together at all.  The flavor was nice, but I was embarrassed to serve runny pie to guests.  Next time I'll try a different pumpkin pie recipe.

0 likes

I made this for my son's 3rd grade class Thanksgiving feast and it was amazing. I got nothing but rave reviews. I did add 3-4 TBSP of Cornstarch as a thickening agent and it worked beautifully. It was still a little more custard like than I would have liked but nonetheless it was delicious and this time I will just add a little more cornstarch. Thanks for this recipe! ;)b

0 likes

Pages

Log in or register to post comments