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Amazingly Delicious Crustless Pumpkin Pie!

What you need: 

1 1/2 cups soymilk
1 tablespoon egg replacer (or other egg replacement)
1/4 cup water
1 tablespoon cornstarch
1 teaspoon vanilla
1 cup pumpkin puree
1 cup firm silken tofu
1/2 cup white flour
2 teaspoons baking powder
3/4 cup sugar
1/4 teaspoon ground ginger and cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt

What you do: 

This is so wonderful and so delicious, and the best part is it's practically non-fat!
It's more like a custard than what you typically think of as pumpkin pie, but it's very silky and great with vegan whipped cream (I use Soyatoo Soy Whip). It puffs up a lot while it bakes, but falls back down as it cools, creating a beautiful pattern on the top. You will be amazed at how it lifts right out of the dish, no crust needed!
Preheat oven to 350 F.
Oil a 9 inch pie pan.
Add soymilk, egg replacer, water, cornstarch, and vanilla to a blender and blend to mix. Add pumpkin and tofu, and blend well. Add flour, baking powder, sugar, and spices, blend until smooth and creamy, scraping the sides as needed to get everything nice and incorporated.
Add mixture to pie pan and bake for 50-60 minutes until top is golden brown. This will puff up a lot, but don't worry, it'll settle as it cools.
When it is done, remove pie from oven and cool on the counter. Refrigerate for about an hour for the best results.
Enjoy! ;d

Preparation Time: 
1.5 hour
Cooking Time: 
Recipe Category: 


this didn't turn out too great for me, but it's entirely possible that it's my fault. After 60 minutes, it was still very jiggly, so I left it in a little bit longer, but then the top started to get too brown so I took it out. I had hoped it would harden up some after it sat, but it didn't really. It ended up with a thick skin on top (like pudding skin), but underneath it was still not solid at all. It also had a pretty strong undertaste of baking powder and egg replacer...I really like the idea of the crustless pie, but this just didn't turn out for me.  :-\


I've made a dish much much similiar to this one before but it looks like this has a lot less calories.  Does this really serve 8 people with only a cup of puree?  I don't see how it's possible!  I may give this a shot this weekend. I'll post results if I do!


It's great to see more 'crustless' pie recipes!  I honestly believe it's what on the inside counts, and that's the filling.  A crustless pie can satisfy the cravings for the whole pie.  The crust, although sweet and divine tasting, is very high in calories.  By eliminating a crust, we can eat more of the creamy filling! 

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