Saturday, November 27, 2010

Sexy Vegan Mama: No-Tofu Pumpkin Pie

Around October of each year, I begin developing a strong, intense craving for pumpkin pie, and it doesn't subside until I break down and actually buy silken tofu (which I rarely use) sometime in November and find a recipe for pumpkin pie. This year, I was determined to find a recipe that didn't call for the slimy, squishy soy stuff. I found this one at, but I wasn't crazy about the flax seed and wheat germ crust, so I used my tried-and-true Sexy Vegan Mama's Perfect Pie Crust. Also, I used spiced pumpkin pie filling instead of pumpkin and pumpkin pie spice, and made a few other modifications.

Here's the recipe as I modified it:

Sexy Vegan Mama's No-Tofu Pumpkin Pie

You’ll need:

1 – 9” pie pan
1 pie crust (I used my recipe)


1 t. lemon juice
1 c. vanilla soy milk

1/4 c. unbleached white flour
1/4 c. oil
3/4 c. evaporated cane juice crystals or vegan sugar
1/4 t. salt
1 – 15 oz. can pumpkin pie filling
1 t. molasses


Preheat oven 450 degrees.

In a small bowl, combine lemon juice and soy milk. Allow to curdle.

While waiting for the liquid to curdle, mix flour and oil into a paste, then mix in sugar and salt, blending thoroughly. Stir in pumpkin pie filling and molasses.

Add curdled soy milk and stir until smooth.

Pour into pie shell and bake for 15 minutes at 450 degrees, then turn oven down to 350 degrees and bake for 40 to 50 minutes longer. The pie filling may be bubbling… be careful taking it out of the oven.

Let the pie cool thoroughly before serving. It’s even better if you put it in the refrigerator to chill before serving.

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