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Pumpkin Pie

User Rating 3.5 Star Rating (3 Reviews)


Pumpkin Pie

Dairy Free, Egg-Free and Vegan!

© 2008 Ashley Skabar, licensed to About.com

Spiced with cinnamon and ginger and scented with maple syrup, this dairy-free pumpkin pie never ceases to impress, regardless of diet. This recipe is simple to make in advance for holidays and special dinners as the dairy-free pie dough can be made the day before and the filling can be whipped up in under ten minutes.

Makes 1 9" pie

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 1 Prepared 9" dairy-free pie crust (see head note)
  • ¼ cup Egg Replacer powder
  • 1/3 cup hot water (not boiling)
  • 1 15-oz can organic pumpkin puree
  • ¾ cup light brown sugar, packed
  • ¼ cup maple syrup
  • 2 T. canola oil
  • 1 T. cornstarch
  • ½ t. salt
  • 1 t. cinnamon
  • ½ t. ground ginger
  • 1 ½ cup soymilk, plus more for brushing
  • ½ cup soymilk powder
  • Sugar, for sprinkling


1. Preheat the oven to 375 F. Grease a 9” pie plate with soy margarine or oil. Roll out the pie dough to about ¼” thick and place in the pie plate. Using your fingers, pinch a crust so that it is flush with the plate as desired. Place the pie plate in the freezer for 10-15 minutes.

2. Place a small sack of beans or pie weights on the crust and bake for 10 minutes. Transfer the pie plate to a wire wrack and let cool while making the filling.

3. Turn down the oven to 350 F.

4. In a small bowl, whisk together the Egg Replacer powder and the hot water until mixture is smooth and thick, without any lumps. Set aside.

5. In a food processor, combine the pumpkin puree, brown sugar, maple syrup, canola oil, cornstarch, salt, cinnamon and ground ginger, and pulse until just combined. Add the Egg Replacer mixture and pulse until combined.

6. In a small bowl, mix together ½ cup of the soymilk with the soymilk powder until well combined. Add this to the pumpkin mixture and process until smooth. With the machine still running, add the remaining soymilk gradually until the mixture is well combined.

7. Pour the filling into the prepared pie crust. Brush the crust with soymilk and sprinkle the crust and filling lightly with sugar. Bake for 50 minutes to 1 hour, or until the crust is golden and the filling is just a little jiggly. Allow pie to cool completely before serving. Serve chilled or at room temperature.

User Reviews

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 5 out of 5
Delicious!, Member marianthomas5

Thank you so much for this recipe! I have been looking for a vegan pumpkin pie recipe that doesn't use tofu for a long time, and this one did the trick! I had to bake mine for about ten-twelve minutes longer than the recipe said, but, after it set, it was phenomenal! Thanks for a great recipe!!

4 out of 4 people found this helpful.

See all 3 reviews

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