Prep 10 mins
Cook 1 hr
A classic vegan pumpkin pie, perfect for thanksgiving!
Make and share this Pumpkin Custard Pie recipe from Food.com.
- 1⁄2 cup sugar
- 4 tablespoons cornstarch
- 15 ounces canned pumpkin
- 1 1⁄2 cups soymilk
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon clove
- 2 teaspoons nutmeg
- 1⁄2 teaspoon salt
- Preheat oven to 350 F.
- Mix all the ingredients together.
- Pour into 9 inch non-stick pan (or into premade crust if desired).
- Bake until set, about 60 minutes (check with fork at 45 minutes -- ).
This didn't work out for me at all. I omitted the cloves but everything else remained the same. The end result was rubbery and just kind of gross. I'm convinced it must have been something I did wrong. My second failed pumpkin pie.
This was wonderful! Made exactly as written, would not change a thing. I like the fact that this does not use a crust to keep lower on calories. Thanks for sharing, will make this often!
Superb! I had my doubts about an egg-less, milk-less pumpkin pie, but no more! This recipe will replace all others -- it was so good. Even my DH (who had no idea it was vegan) said this was the best pumpkin pie I ever made. I increased the sugar to 3/4 cup. And I used 1 tbsp pumpkin pie spice. I cooked it the full 60 minutes, I think actually about 10 extra minutes because it seemed runny and the knife wasn't clean. But then I took it out and let it cool a little. Seemed to solidify and the texture is great -- kind of creamy. I'm going to delete all the other pumpkin pie recipes from my saved recipes...