Easy as pie: our pumpkin pie without milk and eggs is sumptuous and fuss-free - includes recipe - Recipe Redux

Vegetarian Times, Nov, 1997 by Farrell-Kingsley

Every tear, we receive many requests for a pumpkin pie recipe without milk and eggs. One reader from Kentucky writes, "This year, I've persuaded my family to come to my house for Thanksgiving dinner, which they are loathe to do because there will be no turkey. But now they're complaining there won't be any pumpkin pie either, because as a vegan I don't use milk and eggs. Is there such a thing as vegan pumpkin pie?"

Yes, there is such a thing and your family is sure to love it as much or more than the typical version. The vegan pumpkin pie filling includes the usual flavorings but instead of eggs, we use soymilk and cornstarch, which impart a rich, smooth texture and act as thickeners.

The result is rich tasting with a robust pumpkin flavor. The crust, too, contains no milk or eggs but rather a combination of canola oil, soymilk and water. The crust may not be light or flaky, but it has a wonderful wholesome flavor and texture.

For many, Thanksgiving without pumpkin pie just isn't Thanksgiving. Now being vegan doesn't mean having to give up this beloved holiday dessert. (Recipe by Bryanna Clark Grogan.)

Vegan Pumpkin Pie

8 SERVINGS VEGAN

The pie filling in this recipe needs to set overnight in the refrigerator, so make it the day before you serve it.

Crust:
1/2 cup unbleached flour
7 Tbs. whole wheat pastry
flour
1/2 tsp. salt tsp. sugar or granulated sugar cane
syrup (see glossary)
1/2 tsp. baking powder
3 Tbs. canola oil
3 Tbs. soymilk (see glossary) plus
1/2tsp. lemon juice or buttermilk
3 to 4 Tbs. water
2 cups canned pumpkin or pureed home-cooked
fresh pumpkin (see note)
1 cup low-fat soymilk, rice milk or low-fat
milk (see glossary)
1/2 cup honey or 3/ cup granulated sugar cane syrup
(see glossary)
1/4 cup cornstarch
1/2 Tbs. dark molasses or to taste
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground allspice