Bryanna’s Vegan Pumpkin Pie

Mar 3 2010 | by Susan Voisin | 29 Comments » |
Tags: holiday

Print this recipe

Add to Recipe Box

Bryanna’s Vegan Pumpkin Pie

Bryanna’s note: I don’t like pumpkin pie made with tofu-no one ever suspects this one doesn’t have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.

Preheat oven to 350 degrees F.

Have ready, one 9″ unbaked pastry crust

Blend in blender:

2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich one)
3/4 c. brown sugar or Sucanat
1/4 c. cornstarch
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

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.

Recipe by Bryanna Clark Grogan. Check out her new book, World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries

Please follow and like us:

Submitted by:

29 Responses to “Bryanna’s Vegan Pumpkin Pie”

1. Meg Says:

   September 25th, 2019 at 2:04 pm

   I’ve been using this recipe for 7 yrs now, and it Is still the best ever pumpkin pie. My family thanks you for sharing. Much love to the vegan bloggers who were writing and posting recipes BEFORE it was cool! 🙂
2. Marge Rushing Says:

   November 23rd, 2014 at 8:46 am

   I made this pie using full-fat coconut milk and tapioca starch instead of cornstarch. It was delicious.
3. gwenivere4616 Says:

   November 29th, 2013 at 10:03 pm

   I just popped Bryanna’s pumpkin, now my Pumpkin Upsidedown cake, I added flax to try and help the setting up of it, my family is gluten free. So I added what would be a cake dry mix, I mixed that with a little avocado oil instead of any olive oil, my daughter can’t have, then topped it with almonds. I hope it turns out well.
   Before my kids became vegan I used to make a Pumpkin Upsidedown Cake. I then made it eggless then gluten free, now I have to make it soy free lol.
4. Susan Voisin Says:

   November 27th, 2013 at 1:56 pm

   It sets up as it cools so an hour should be enough unless your oven runs cold.
5. Emily Says:

   November 27th, 2013 at 10:47 am

   How do you know when its done? The toothpick test? Mine doesn’t come out clean after an hour so I’m wondering if it’s supposed to be a little wet?
6. Yanya Says:

   November 26th, 2013 at 4:37 pm

   It looks great! Can’t wait to try. Your receipes are awesome. Thank you so much!!
7. Michele Marie Says:

   November 26th, 2013 at 12:34 pm

   I made a gingersnap cookie crust last night (so not FFV, but it’s a special day!) and I’m making the filling today. Hoping having 2 days in the fridge doesn’t hurt it, but I won’t have time to do it tomorrow.
8. Susan Voisin Says:

   November 24th, 2013 at 5:30 pm

   It’s not mushy or runny at all. Take a look at the photo. That’s what it looks like.
9. Amethystle Says:

   November 24th, 2013 at 4:19 pm

   Mickshan:

   Who said soy milk? I use almond milk in my pumpkin pie. Coconut or hazelnut milk would also probably be delicious.

   I’m curious but wary of just using cornstarch as the thickener. I usually use agar-agar, and my pies set up very well. I’m concerned that cornstarch alone would make the pie mushy and runny.
10. mdefields Says:

    November 23rd, 2013 at 12:16 pm

    How much maple syrup in place of the brown sugar?
    Thanks!
11. Tracy Says:

    November 23rd, 2013 at 11:34 am

    Thanks Susan!! We will in a little town with no-where to buy a pie crust. Maybe I’ll just leave the pie crust I have uncooked and try it that way.
    Thanks again and happy holidays!
    Tracy
    PS I have made SO many goodies from your website, it really is the best!!
12. Susan Voisin Says:

    November 23rd, 2013 at 10:44 am

    Tracy, the pie crust will cook along with the pie, and if it’s already baked, it will probably get overdone.

    Mickshan, tofu and soy milk are totally different and have different textures and flavors. But the main thing for people avoiding soy is that they can use another non-dairy milk in this recipe; it’s harder to find a sub for tofu in recipes that use it.

    Some packaged pie crusts are vegan; some contain lard. You just have to read a lot of ingredient lists to find vegan ones (or go to a natural food store, where you can probably find one that’s whole grain, too.)
13. Jude Says:

    November 23rd, 2013 at 10:42 am

    Will try this with coconut milk! I can’t eat soy anymore.
14. Tracy Says:

    November 23rd, 2013 at 10:36 am

    Does the pie crust have to be un-cooked? Can it be a previously cooked crust?
    Thanks!
    Tracy
15. Tracy Says:

    November 23rd, 2013 at 10:35 am

    Does the pie crust have to be un-cooked? I have a recipe for one that needs to be cooked first.
    Thanks!
    Tracy
16. mickshan Says:

    November 23rd, 2013 at 10:35 am

    And another question: I can’t make pastry well unless you’re planning to make shoes out of it. Are frozen pie shells usually vegan?
17. mickshan Says:

    November 23rd, 2013 at 10:33 am

    I’m confused. What’s the difference in a pie made with tofu and one made with soy milk?
18. Tina Says:

    December 24th, 2012 at 2:28 pm

    I made this pie for thanksgiving n making it again for Xmas we love it thank u
19. Shannon Mulgrew Says:

    November 14th, 2012 at 3:47 pm

    So some of you have substituted the brown sugar for maple syrup? I don’t like to use sugar unless i know it is vegan and maple syrup sounds like it would be yummy:)
20. StaceyF Says:

    December 22nd, 2011 at 10:45 pm

    I used a 9″ whole wheat crust from Whole Foods which was filled to the brim! I followed the recipe except for subbing maple syrup (as suggested) for the sugar and adding BOTH the cloves and allspice. The pie had a strong flavor, but we liked it. And, I love that the recipe is so easy.

    The only thing disappointment was the pie got a bit goopy on top. I assume that was due to covering it with plastic wrap and putting in the fridge before it was completely cool. It was VERY difficult to get my husband to wait a day to try it!
21. sule Says:

    December 21st, 2011 at 6:21 pm

    Do you use the frozen or fresh pie crust sold in the dairy dept? Isn’t it loaded with fat?
22. StaceyF Says:

    December 20th, 2011 at 1:08 pm

    Thanks for the quick reply!
23. SusanV (admin) Says:

    December 20th, 2011 at 7:15 am

    I used an 8- inch deep dish crust but you can also use a 9- inch regular crust.
24. StaceyF Says:

    December 19th, 2011 at 11:08 pm

    Does this use a deep-dish or regular pie crust?

    Thanks!
25. sara k Says:

    December 3rd, 2011 at 12:18 pm

    This is a delish pie! My 14 month old daughter is allergic to eggs but LOVES pumpkin (of all things!) so we wanted her to be able to enjoy pumpkin pie at Thanksgiving. I did use half and half–and upped some of the spices when I made a second one–and both times it set up beautifully with a couple hours in the fridge. Definitely a keeper! Thank you
26. Cheryl Says:

    November 24th, 2011 at 7:08 am

    This is the best pumpkin pie. I make this for every major holiday. You can’t even tell it’s vegan. I usually put a half a cup of maple syrup instead of the sugar, because my mother doesn’t eat sugar.
27. Jennifer in Simi Says:

    December 1st, 2010 at 8:56 am

    This is my favorite pie! I’ve made this pie many times in the past couple years-
    it’s a family favorite! People are always amazed
    it has no dairy and it’s so uniquely and deliciously
    spicy. Thanks, Bryanna!
28. joehonda Says:

    November 27th, 2010 at 10:32 am

    This is by far the best pumpkin pie I have ever had! I did make one change as I did not have ginger, so I put in 1-1/4 tsp pumpkin pie spice instead to replace the ginger, nutmeg, and allspice. I am keeping this recipe for future use.

    Thanks for a wonderful pie!
29. Karen Says:

    November 22nd, 2010 at 2:29 pm

    Hi Bryanna,
    I’ll be making this for Thanksgiving. I’ve been looking for an alternative to tofu in pie. Thanks so much. Peace, Karen