Print

Impossible Vegan Pumpkin Pie Recipe

Impossible Vegan Pumpkin Pie Recipe

5 from 16 reviews

This Impossible Vegan Pumpkin Pie is a delightful dairy-free and egg-free version of the classic pumpkin pie. It’s easy to make and perfect for holiday gatherings or a cozy fall treat.

Ingredients

Scale

Filling:

  • 1 1/2 cups soy milk or other non-dairy milk
  • 1 tablespoon Ener-G egg replacer (see Notes)
  • 1/4 cup water (see Notes)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 2 cups pureed or mashed cooked pumpkin, cushaw, or winter squash (or canned pumpkin)

Dry Ingredients:

  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/4 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/81/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F. Grease a 9-inch deep dish pie pan with cooking spray.
  2. Blend filling ingredients: In a blender, combine soy milk, egg replacer, water, cornstarch, and vanilla. Add pumpkin and blend. Add dry ingredients and blend until smooth.
  3. Bake the pie: Pour the mixture into the pie pan and bake for about 60 minutes until browned.
  4. Cool and chill: Allow the pie to cool on the counter, then refrigerate until chilled before serving.

Notes

  • For Ener-G egg replacer, follow package instructions for equivalent to 1 egg.
  • Make sure to use a deep dish pie pan to accommodate the rising of the pie during baking.

Nutrition

Keywords: Vegan Pumpkin Pie, Dairy-Free Pumpkin Pie, Egg-Free Pumpkin Pie, Holiday Dessert Recipe