Impossible Vegan Pumpkin Pie

by on October 9, 2006
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This gluten-free, vegan pumpkin pie forms its own crust as it bakes. Delicious and addictive–and low-fat and only 153 calories per serving!

Impossible Vegan Pumpkin Pie

Most of you who guessed yesterday’s mystery food were right: Pumpkin or Squash Pie is a good enough answer on this test. But, if I were the kind of teacher who demands exact answers (and I used to be), you would have had to have written “Impossible Fat-Free Gluten-Free Vegan Cushaw Pie” in order to get full credit.

Cushaw? What the heck is that? Well, do you remember these cute squashes?

Impossible Vegan Pumpkin Pie

I did a little research into cushaw squash and found that much of the pumpkin that we buy in cans is actually cushaw and its close relatives; it’s less stringy than pumpkin and makes better pies. So I feel like it’s okay to call this a pumpkin pie even though it originated from a crazy little crookneck squash called a cushaw.

So that’s the “cushaw” part of the name. What about the “impossible” part?

If you grew up with a mother who relied on Bisquick baking mix, as I did, you may remember their Impossible pies. What you did was mix Bisquick in with the pie ingredients, and as the pie baked, a sort of crust formed on the bottom and sides. I’m not too embarrassed to say that the first cheesecake I ever made was the Bisquick Impossible Cheesecake–and it was really good. Flash forward to the present when I’m looking to get rid of the most fattening part of the pie–the crust–and the idea of a vegan Impossible pumpkin pie hit me.

So I went straight to my favorite cookbook–Google–and started looking for info on Impossible pies. I no longer use Bisquick, so I wanted to see if people had made this work with flour, and I was happy to find that they had. In fact, Something in Season and Bob’s Red Mill both had gluten-free versions of the pie, so I knew it could be done without Bisquick.

What remained to be seen was whether or not it could be done without oil or dairy products. I did a whole lot of substituting, but I’m happy to report that the pie was a success: Though the inside is more like a custard than a regular pumpkin pie, a slight crust formed along the bottom and sides of the pan, so you can actually pick up a slice of this pie and eat it like a piece of pizza. But it’s dangerously addictive, as shown by the fact that my husband ate about 6 pieces of it yesterday!
Impossible Vegan Pumpkin Pie

Impossible Vegan Pumpkin Pie
Prep time
Cook time
Total time
Serves: 8
  • 1 1/2 cups soy milk or other non-dairy milk
  • 1 tbsp. Ener-G egg replacer*
  • 1/4 cup water*
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla
  • 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)**
  • 1/2 cup brown rice flour (see note)***
  • 2 tsp. baking powder
  • 3/4 cup sugar
  • 1/4 tsp. ginger powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt
  1. Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
  2. Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
  3. Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
*If you don’t have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs.

**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.

***I have made this pie with white rice flour and with whole wheat, and the rice flour pie was infinitely better than the ww, which was gluey. If you use another type of flour, do so at your own risk. Check the comments to see what has worked for other people.
Nutrition Information
Serving size: 1/8 of recipe Calories: 153 Fat: 1g Carbohydrates: 34g Sodium: 264mg Fiber: 3g Protein: 3g


When you serve this pie, don’t feel obligated to tell your family or guests that it’s crust-free, fat-free, gluten-free, or vegan, but if they do wonder what’s left after so much is left out, tell them “Flavor, pure, delicious flavor!”

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This gluten-free, vegan pumpkin pie magically forms its own crust. It's naturally low-fat, too!

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{ 163 comments… read them below or add one }

1 SusanV August 1, 2009 at 12:02 am

In May of 2010, all the comments before August of 2009 were lost. Here are some of the responses from people who tried the recipe:

4:26 PM, October 09, 2006
Anonymous Anonymous said…

What would sub for sugar and have this still work?? I don’t use sugar and don’t even have it (or salt) in the house but am interested by this.

Anonymous Anonymous said…

How did you cook and puree the cushaw? Did you bake the cushaw or cube and cook it in water on the stove? I have a blender, but only a teeny tiny food processor (I live in a teeny apartment) and I have a potato masher. I suppose that if I had too, I could puree cooked cushaw in the blender, clean the blender, and then start the recipe.

Also, as I am gf, I wanted to thank you for making such a tasty recipe gf (and lower cal). Do you know whether it would work to substitute a self-rising gf mix (specifically, Pamela’s Baking and Pancake mix) for the rice flour and baking powder. I figure that this should work since Bisquick was a pancake mix too.

Lastly, do you think it would work to substitute almond milk for the soy milk? I don’t drink cow milk and have heard that too much soy is harmful for gf folks.

Blogger SusanV said…

Hi Anon. Here’s how I prepared the cushaw. First I cleaned it out and cut it into pieces about 1 to 1 1/2 inch wide. I put them in a steamer basket in the pressure cooker, added water up to the bottom of the steamer, and cooked them at high pressure for 3 minutes. I did a quick pressure release. You could steam them in a regular pan on the stove just until tender.

When they were cool, I peeled the skin off of the pieces, mashed them, drained off the extra liquid, and then proceeded with the recipe. The cushaw would have been too thick to puree without some other liquid and I wanted the squash to be fairly dry.

I think it would work fine with gf baking mix–I saw other recipes that used it. Also, any type of milk should work, but the richer types will work better, so I think almond milk would be fine.


9:50 PM, October 10, 2006
Anonymous Anonymous said…

How long would you guess it would take to steam the cushaw in a regular steamer insert-in-a-pan assuming the pieces were 1-1.5″ wide?

Yay for pureeing with simply a potato masher!

Did you use that entire huge cushaw to get the 2 cups pureed or did you have some leftover? I’m trying to gauge how large of a cushaw I need 🙂

Thanks for answering all my Q’s!
10:18 PM, October 10, 2006
Blogger SusanV said…

Hmmm…I’m not sure about the cooking time. I would allow a half an hour but check it every once in a while to see if it’s done.

This was a smallish cushaw and I had about 2 1/2 cups leftover after making the pie. So I really could have made another one, but I decided to do something else with it, which I’ll write about tomorrow. 🙂

10:32 PM, October 10, 2006
Anonymous Anonymous said…

What could I substitute for the cornstarch to make this corn-free? I’m dairy/gluten/corn/soy free. I plan on subbing almond or rice milk

9:03 PM, October 11, 2006
Blogger SusanV said…

You could use either arrowroot or potato starch, if either of those is okay with you. You just need some kind of thickener in it.
3:35 PM, October 12, 2006
Anonymous Anonymous said…

What type of rice flour did you use? Brown? White? Sweet? Thanks!

9:08 PM, October 12, 2006
Blogger SusanV said…

Anonymous, the rice flour I used was from an Indian market, so I think it’s white rice flour. I think any of the kind you mentioned should work.
8:04 AM, October 14, 2006
Anonymous Anonymous said…

This pie worked out great, substituting real eggs, Pamela’s GF flour blend, and butternut squash! Thanks so much – everyone loved it!
10:49 PM, October 15, 2006
Anonymous Kim said…

Susan, thank you so much for this recipe! I made it last night and it turned out great!

I followed your recipe almost exactly, but used a mixture of whole wheat flour and white bread flour (it was all I had).

So easy! So delicious! 🙂
8:57 AM, October 16, 2006
Anonymous Anonymous said…

Susan, I just want to be the latest to let you know that I made this pie, and it was delicious. I was amazed at its crust-forming abilities. I never used to like pumpkin pie as a kid, but with recipes such as yours it’s fast becoming my favorite- thank you!
4:58 PM, November 19, 2006
Anonymous Anonymous said…

Would it make a difference that I cook with “raw sugar”? (Sugar in the Raw)
6:47 AM, November 20, 2006
Blogger SusanV said…

Raw sugar should work just fine. Just make sure it gets blended well after you add it.
7:31 AM, November 20, 2006
Anonymous Anonymous said…

Thanks, also (I know this is defeating the purpose) would it be ok to use a homemade deep dish pie crust. Would the cooking time need to be adjusted?
3:30 PM, November 20, 2006
Blogger SusanV said…

I think it would take the same amount of time with a pie crust because you’d still want it to set completely. Just watch the crust, and if it starts to brown too much, put some foil around the edges.
4:30 PM, November 20, 2006
Anonymous Anonymous said…

If you wanted to make this sugar free, do you think that the Splnda would work?
I have not baked with Splenda myself, but plan to try some recipes using it.
4:48 PM, November 21, 2006
Blogger SusanV said…

Anonymous, I hesitate to offer an opinion about using Splenda in this recipe because I haven’t tried it myself. Baked goods are always tricky to change, because if you change the ratio of liquid to dry ingredients, the timing and consistency will change, too. If you try it as an experiment, please post your results so that others will know whether or not it works. Good luck!
5:41 PM, November 21, 2006
Anonymous Anonymous said…

I had made this a few months ago, the flavor was dashing! so I re-did it yesterday, but with a crust this time, and the results are smashing! ;p
thank you for sharing this wonderful recipe with the world.
10:49 AM, November 22, 2006
Anonymous Anonymous said…

Well, the pie’s in the oven! I batter was sooooooo delicious!! Honestly the most delicious thing I have ever made! I used whole wheat pastry flour, raw sugar, and a handmade (vegan) whole wheat crust. Also I reccomend using a food processor instead of a blender. I couldn’t fit all of the ingredients in my blender and it wouldn’t mix it all up so I switched to the food processor. I can’t wait to eat it done tomorrow. Happy Thanksgiving everone!

8:57 PM, November 25, 2006
Anonymous Anonymous said…

Thank you so much for this recipe. When I went home this weekend, I made the pie for my family. My parents, who are not GF, loved it and finished it that night (my parents and brother are hearty eaters). I did have a difficult time with the mixing, since the blender we have is very old and looks smaller than the one in my apartment.

My father is the midwestern type who, until now, only eat four veges: white potatoes (with butter), iceberg lettuce (with blue cheese), tomatoes (with motzarella) and maybe peas if he is feeling like he needs to be healthy. Since I made this pie, my mom has made it two more times, using the rest of the first butternut and some other winter squash that was like a orange ball. We used our Vitamixer which blended the pie better; my mom thinks that the added air made it taste better too. All three pies were rapidly consumed so I thank you for showing my dad that vegetables can be yummy. (He also had some of Karina’s chili with sweet potatoes and loved her apple crisp). I have never seen him eat so much produce – thank you!!
4:14 PM, November 27, 2006
Anonymous Anonymous said…

Do you have the nutritional facts for this? It looks tasty!
3:02 PM, March 07, 2007
Blogger SusanV said…

Here’s the nutritional breakdown:

Makes 8 servings. Each contains: 153
Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g
Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.
3:10 PM, March 07, 2007
Anonymous Anonymous said…

I’m an Australian and have never tried pumpkin pie before. I decided to give this a try since it was vegan and looked so easy..and Oh my goodness, it is delicious! It tastes like a custard tart! (well, what i remember them tasting like anyway 🙂 Even my young sons, who don’t like pumpkin at all, loved this pie. One of them even asked for me to make it for his birthday desert soon.
Thanks for a fabulous recipe. I’m definitely going to check out some of your other recipes now too. Cheers, Nat.
5:11 AM, March 15, 2007
Anonymous maycook said…

I tried the pie yesterday and wanted yo thank you for this so delicious recipe. I had a vague childhood memory of pumkin pie but never made any…with yours I found the memory and much more! I just don’t have the same crust-like aspect, maybe it needed a bit more time in the oven….anyway it was my first but won’t be my last one! (I used an egg for half of the recipe but next time, I’ll try the vegan version). You’ll find the picture and the recipe in French on my blog.
8:57 AM, March 20, 2007
Anonymous Mili said…

Hi, I’m so glad I came across this website…
I made this recipe and was quite happy with the results (I’m terrible in the kitchen). I sub’d the sugar with Splenda and it tasted fine, but i think I might have put a bit too much baking powder in – I could taste it. Just wondering, do you have to add the salt?

Thanks for the recipe 🙂
6:07 AM, April 09, 2007
Anonymous Anonymous said…

Hi. I made this pie tonight and it came out great. It had a nice flavor but the one thing that ruined it for us was that we thought the clove taste was too strong. So, next time, I’ll probably leave that out. Thanks for a great recipe.
8:05 PM, May 28, 2007
Anonymous Anonymous said…

Super…deliciousssss, I cut back the sugar N omit the clove too,it was still so sweet of the pumpkin.Every one must try this..TQ Susan.U R Great.
2:06 AM, August 29, 2007
Anonymous lushposh said…

you can find this awesome recipe here!
5:22 PM, October 11, 2007
Blogger Sarena Shasteen said…

I can not tell you how great this recipe is! My husband said, “It is everything I like about pumpkin pie”, and I could not agree more! Thanks for sharing such great recipes!
7:27 PM, October 19, 2007
Anonymous alex said…

i only came across this recipe two weeks ago and i’ve already made it five times. yes, five times. test run, dinner party, birthday cake, work, and another dinner party. wonderful success.

thanks susan,
7:44 AM, October 30, 2007
Anonymous Anonymous said…

I am a plump vegan so I sub splenda (oh the guilt) in all my baking. I buy the splenda that measures the same as sugar and always use a little less than the recipe calls for because splenda always makes it a bit sweeter than sugar. Also, when subbing flours, I always use whole-wheat pastry flour instead of just wheat. It keeps my baked goods from getting too heavy. I LOVE this recipe and have already made it twice. Thank you sooo much!
2:51 PM, November 05, 2007
Blogger Candace said…

I made this last night and it came out great. Instead of the Ener-G I used 1 tsp Baking Powder, 1/2 tsp Baking Soda, 2 Tbsp Flour, 3 Tbsp Water. The color of mine came out a lot darker than the photo, though.
1:09 PM, November 16, 2007
Blogger Margaret said…

i just want to thank you so much for this recipe. My dad has had heart disease since i was about 11 years old (i’m now 23). I’ve witnessed firsthand the struggle he’s gone through, maintaining a fat free vegan diet for his health, while keeping variety and “comfort food” in his life. He loves pumpkin pie and hasn’t had it for about 12 years. I was absolutely thrilled when i found this recipe. When i brought this home over the summer for father’s day he was like a little kid eating pumpkin pie for the first time. He was ecstatic and i was so happy I could bring him his favorite pie again. I have three in the oven right now (preparing for thanksgiving) and just wanted to say to you, Thank you SO MUCH.
10:36 PM, November 16, 2007
Anonymous Anonymous said…

Never tasted authentic pumpkin pie before so I have nothing to compare to but I absolutely loved this. Ultimate comfort food and healthy to boot! I used less pumpkin and subbed soy flour and agave in mine. This is my new favourite food and I will undoubtedly make many more times before the winter is through. Thank you!
4:18 AM, November 20, 2007
Blogger Polona said…

Hi Susan,
I’ve been reading your site and your blog for a few months now and I am so glad I found it. I made – watch out, new name – “Impossibly good pumpkin pie” yesterday (with butternut squash) and my kids and some visitors ate it all in like 5 min.
Thanks for all your effort, I am spreading the word about you here in Europe! Take care, Polona
12:54 AM, November 23, 2007
Blogger Vegan Dogs said…

Well I’m pretty sure my pie wasn’t fat free, but I made a awesome tofu free pumpkin pie this year. My husband found me condensed soy milk online at vegan essentials. I made some flax eggs, 1/3 cup flax meal ( i just use bulk flax seeds in my coffee grinder) to 1 cup water, makes “9 eggs”. Added 1/3 cup of that. Added 1 tbsp of cornstarch,and my pumpkin & spices of course. My pie set, it was tasty and it was cruelty free. Happy Unturkery Day for me! and the turkeys!
2:21 AM, November 23, 2007
Anonymous Anonymous said…

This was my first time making pumpkin pie (or in my case, squash) and it was so easy! I made the following adjustments to keep it soy and corn-free (and also to keep from running out to the store for more ingredients), and it came out perfectly:

– vanilla rice milk, instead of soy milk
– 2 T ground flax whisked with 6 T water, instead of the Ener-G + water mixture
– arrowroot, instead of cornstarch
– 1 1/2 cups of frozen butternut squash, defrosted and pureed
– 1 t Ener-G baking powder, instead of 2 t
– 1/2 cup maple syrup, instead of 3/4 cup sugar

I baked my pie for the full one hour, but it might need a little longer next time because it didn’t brown quite as much as the picture. It still tasted spectacular! (You don’t know how long I’ve been looking for a tofu-free vegan pumpkin pie recipe!) I think next time I might try replacing the squash with sweet potato!
1:05 PM, December 25, 2007
Anonymous Anonymous said…

Back again. I wrote the previous comment posted on 1:05 PM December 25 2007.

Just wanted to report that I tried the recipe again, but this time I used frozen sweet potatoes, defrosted and pureed. I also baked the pie for about 67 minutes, turned off the oven, then left the pie in the oven for several hours. It developed a much better “crust.”

Love this recipe!
10:58 PM, December 27, 2007
Anonymous amy t. said…

hey there –
i just found your site & am loving it!! i’ve already tried a couple of your recipes w/ smashing success!! i’m totally excited to try this one, but can i substitute the fresh pumpkin w/ the canned pumpkin? i realize the fresh will be better, but i’m short on time… i promise to buy the best, high quality, organic stuff! thanks in advance!
8:15 PM, January 01, 2008
Anonymous amy t. said…

hey there –
i just found your site & am loving it!! i’ve already tried a couple of your recipes w/ smashing success!! i’m totally excited to try this one, but can i substitute the fresh pumpkin w/ the canned pumpkin? i realize the fresh will be better, but i’m short on time… i promise to buy the best, high quality, organic stuff! thanks in advance!
8:15 PM, January 01, 2008
Blogger SusanV said…

Hi Amy, go ahead and use the canned pumpkin. I’m sure it will be fine.
9:19 PM, January 01, 2008
Blogger mustardseed said…

Wonderful. I found a use for my Tofutti. Which has been sitting around in my fridge…
12:48 PM, June 18, 2008
Anonymous Anonymous said…

thanks for this recipe. i am in vietnam at the moment and was trying how to take advantage of the local durians, which have similar baking properties to pumpkin. so i wanted a pumpkin pie recipe that didn’t require milk or cream (which is difficult to buy in small quantities) or tofu, which might dilute a strong durian flavor, so this recipe was perfect. i used fresh coconut milk instead of soymilk, eggs, fresh durian for pumpkin/squash and an electric mixer instead of a blender, and reduced the recipe by 8 to fit into my toaster oven. even though i accidentally let it sit for too long before baking and then baked it for too long and too hot (which might explain why it never rose) , it was deliciously addictive, like you said! it was no longer vegan, fat-free, or gluten-free like yours, but the flavor was perfect – not to sweet or rich, and the fruit flavor shone through. it actually had a texture similar to some vietnamese cakes, that are often steamed rather than baked. thanks for this!

-berkeley girl
1:40 AM, August 10, 2008
Anonymous Anonymous said…

If you are concerned about Glycemic Index, and you are pre-diabetic or hypoglycemic like I am,
here is a better option for you.
***barley flour can be made with a grain mill and a box of Quaker Quick cooking barley.***
(oat flour can me made the same way, or with a food processor)

EZ Pumpkin Pie

1 1/2 cups unsweetened Vanilla Almond or Soy Milk
1/2 cup egg beaters (whites or original)
1 Tbs Barley
1 tsp. Pure bourbon vanilla
! Can Libby’s Plain Pumpkin
1 / 4 cup Oat flour 1/ 4 cup Barley flour
2 tsp. Aluminum free baking powder
10-12 packets Granulated Splenda
1 Tbs Spice Islands Pumpkin Pie Spice
1/2 tsp. salt

I made this pie today, and it turned out great!
You can learn a lot from vegan recipes!

– Jaymee
2:24 PM, September 29, 2008
Anonymous erin said…

Thank you thank you thank you for this recipe!!! I made it for my husband and I and it was amazing! I am going home for Thanksgiving this year and my family is flipping out over what to fix for me to eat ( The fact that I don’t do dairy at all is what’s tripping them up)Now I can say that I am bringing the pie! What an awesome recipe!
7:40 PM, October 21, 2008
Anonymous Ellie said…

this recipes seems perfect.
i was just wondering if for the flour i could sub soy flour and possibly oats?
also, i was wondering if orange zest would give it a negative flavor?
11:14 AM, October 26, 2008
Blogger SusanV said…

Ellie, I think orange zest would be a nice addition. I’m not sure about soy flour or oats. My experience with soy is that it gives a bitter taste. I’d try something like sorghum or buckwheat flour, instead.
12:34 PM, October 27, 2008
Anonymous CKO said…

Susan, thanks for the great recipe! I tried a version of it tonight and it turned out well–especially given a major alteration I made. I used a 50/50 combo of sweet potatoes and carrots in place of the squash and about a generous tsp of allspice in place of the ginger, cinnamon, clove blend. Turns out yams and carrots love allspice. My pie didn’t set up well, I’m thinking I didn’t let it cook long enough because I was fearful of overcooking it, but it was tasty! I didn’t worry about it being “un-cooked” because there are no eggs in it (yay!) but I did miss the toothy-ness of a crust. I tried a few chopped walnuts on my slice to give it some texture and that gave it the texture I missed. Brava!
10:34 PM, November 01, 2008
Blogger Jaime T said…

Thank you so much for posting this – I’m going to make this tonight so I can test it out for turkey day 🙂 I am lactose-intolerant so I can never eat more than a mouthful of pumpkin pie. Can’t wait to try this one out!! (and I’ve never liked pie crust so this is perfect) Is there any way I could use pumpkin-pie spice instead? I don’t really bake often and don’t want to buy all the different spices..
1:33 PM, November 04, 2008
Blogger SusanV said…

Jaime, I would try using 2 tsp. of pumpkin pie spice instead of the spices listed. Hope you enjoy it!
2:03 PM, November 04, 2008
Blogger Jaime T said…

I am eating this as I’m typing..soo good! This will definitely be made again for Thanksgiving, thanks for a great recipe!

As a side note: I used 2 tsp of pumpkin pie spice instead of the spices in the recipe and it tastes just like pumpkin pie! Next time I make this I’ll also cut down the sugar maybe to half a cup since it’s a bit sweet.
1:48 PM, November 05, 2008
Blogger Ashley Katich said…

hmm, I think I’m going to have to get some ener-g because I just made this with flax seed and water and the taste was a bit funny. Not as sweet as I would like. I also think I should have cooked it a few minutes longer…I love the texture though, and I’m definitely going to try to make this again!
4:52 PM, November 08, 2008
Anonymous rebeckah said…

hi susan-
your blog is so beautiful and i’m learning so much!
i’m very excited to try this impossible pumpkin pie (and your pumpkin cheesecake) and i was wondering if there would be any reason why using sweet potatoes wouldn’t work.
9:45 PM, November 08, 2008
Blogger SusanV said…

Rebeckah, sweet potatoes are heavier and starchier, so I’m not sure if the proportions of the other ingredients would be right, but you could always give it a try and see what happens. Please report back!
9:49 PM, November 08, 2008
Anonymous Anonymous said…

Molasses works, or honey for sugar sub…cut some liquid else where in recipe
3:23 PM, November 10, 2008
Blogger B&M said…

I have been using your blog for about 2 years now for ideas and I finally have to comment! This is so amazing. My husband, who occasionally calls himself a “vegan victim” (not because the food is bad- but because I don’t tell him until after he eats it and loves it), thought this was the best Pumpkin Pie (sans crust – Who cares??) has eaten 3 slices already (and I served it for breakfast!)

A few tweaks I made were:
1 1/2 cup fat free vanilla soy milk
1 C. fresh Pumpkin puree
+ 1 C. pear puree(I had some that were getting a little too brown to just eat)
1/2c. Red Mill GF baking flour
1/4 c. V. Sugar
+ ~2 Tbl Agave
Cinnamon, Nutmeg, & allspice (no salt)

I also cooked for an hour and left in oven (auto shut off) a few hrs then refrigerated before breakfast…

The pears add a subtle flavor change & sweetness.

Thanks for your great recipe ideas!
5:34 PM, November 17, 2008
Anonymous Anonymous said…

My name is Debbie, and I’m from Salem, MA. I just made this pie tonight, and MMMMMM is it delicious! I already ate two pieces. I used Vanilla Almond Milk, and as I am not a vegan (just a plain old veggie), I used Better n’Eggs instead of the egg replacer. I think I will try the egg replacer next time though. I can’t believe I ate a quarter of a pie, and it was only 300 calories! Thanks for the fastastic recipe.
7:02 PM, November 22, 2008
Anonymous Rebeckah said…

Happy Thanksgiving, Susan!
Last night I finally made this pumpkin pie as a test run for t-day and it is absolutely delicious! I was worried last night that I hadn’t cooked it long enough b/c it wasn’t setting up – but I think we were just too eager to taste it and didn’t let it cool long enough b/c this morning it’s holding together great – nice and custardy and just amazingly tasty! The “crust” is like a little miracle! So cool! Thanks so much for helping me keep my thanksgiving healthy this year (for the first year ever).

1:18 PM, November 25, 2008
Anonymous Anonymous said…

I experimented with this a bit and it didn’t work out so well– delicious but not so pretty. (Not that its the recipe’s fault, I just thought I’d share in case someone else was thinking about doing the same thing I did).

1.) I decided to try to make mini crustless pies. I did half in silicone muffin cups and half in paper cups inside a muffin tin. The silicone cups worked a bit better, but neither one was a huge success. They puffed up and then went back down, but the sides stuck and so the middle kind of sunk in and cracked open. They sort of looked like a pumpkin lava cake or something.
After cooling, though, they are delicious and have a great texture. I’ll save them in the freezer as a healthy-ish treat for myself to have over the next couple of months. (I calculated the calories and with 3 tbsp of filling, each mini pie is only about 50 calories!)

2.) I used whole wheat flour. Maybe the mini-pies would have worked better if I’d followed the directions and used a lighter flour?

Next time I open up a can of pumpkin I might try another batch with another kind of flour. If they turn out ugly again, poor me… I’ll have more mini pumpkin pies to eat all by myself.
6:13 PM, November 26, 2008
Blogger Knit – R – Done said…

I tried this last month as a test run and my kids love it.

I’m baking it today for Tofurkey Day.

Thanks so much for all you do. Your blog makes it much easier to eat healthier and actually enjoy every bite!
1:29 PM, November 27, 2008
Anonymous Joanna said…

I am eating this pie as I type this comment and I can definitely say that it’s the BEST pumpkin pie I’ve ever had!!! I’ve had 4 pieces in the last 24 hours haha
3:24 PM, November 28, 2008
Blogger b_ said…

This sounds good. I wonder if it would work as well with leftover sweet potatoes.
11:37 AM, November 29, 2008
Blogger Veronica said…

Thank you for this recipe!

I made this pie for Thanksgiving; it was fantastic! The family loved it as well. …I’ve been eating leftovers for breakfast…

5:45 PM, December 15, 2008
Anonymous Anonymous said…

SO DELICIOUS!! Better than the Whole Foods vegan pumpkin pie! It didn’t look so pretty (I subbed whole wheat, used 1/2 c maple syrup, 2 tsp pumpkin spice, almond milk,and the ener-g egg replacer substitution that candace posted earlier) but I don’t care because it tastes amazing. Thank you so much for posting this recipe!
4:21 PM, December 16, 2008
Blogger naomi dagen bloom said…

Through the magic of Google, came here in search of what to do with two persimmons given us. And found this pie! We loved it…you are right that it should be eaten cold.

Persimmons? One is now in freezer but the other refuses to ripen. But the recipe is going with us tommorow from New York City to Portland, Oregon, to be tasted once again. Thanks!
8:09 PM, December 17, 2008
Anonymous Anonymous said…

Just want you to know that this recipe was my first ever successful foray into baking. It was so easy, and came out great every time. I made the following mods:

1) use eggs
2) use 1 can (1.75 cups) pumpkin with .25 cup applesauce, because a standard can has 1.75 cups and I don’t like to open a second can just for the 1/4 cup.
3) To bake, I cover the bottom of the pan with a thin layer of the batter, then bake that for about 10-15 minutes, until it hardens a little. Then I pour in the rest of the pie batter carefully, pouring evenly and slowly around the pan. This way I ensure that the bottom crust forms.
4) Sprinkle 1/4 cup crushed walnuts on top.
7:13 PM, January 04, 2009
Blogger Dawn said…

This pie is really tasty! This is a marvel for someone on a diet. This recipe gave me all the satisfaction of a pumpkin pie and I can’t believe the calories. Even a vegan pumpkin pie with a crust has about three times as many calories. Amazing!!!!
11:44 AM, January 19, 2009
Anonymous moonwatcher said…

Hi Susan!

I’ve been eyeing this pie recipe for a while, and since my son was arriving for a visit thought I’d give it a try. . .I also was eyeing Karina’s recipe, and like the idea of the buckwheat flour. So I combined your techniques (because no oil and because I had a lovely cooked squash and a blender, but not a food processor big enough) and her spicing and flour. I used oat milk, because that’s what was open, and I am surprised at how much I like it. It was delicious! I will make this again and keep tweaking as the spirit moves me, just to see what happens to taste and texture. Next time soy milk probably. Thanks for a wonderful elegant recipe. You and Karina are my virtual kitchen heroes!!


11:59 AM, February 09, 2009
Anonymous Anonymous said…

Hey Susan, I’ve been reading your blog for a while now and I just wanted to say thank you for all your great recipes. I just decided to make this because it’s a rainy day in London and as I had a jar of organic pumpkin puree to hand I decided to make myself something to make up for this lousy british summer! Like another poster I made these in individual silicon muffin cases and although they don’t look particularly pretty in their sunken cracked glory they taste divine straight from the oven… I couldn’t wait until they were cool!!!
10:43 AM, July 21, 2009
Anonymous Helena said…

This recipe is gorgeous. As you pointed out they are quite custardy in the centre. Do you think you could make little banana custard ones or with stewed apple if the cornflour and rice flour were adapted accordingly? thanks x x x
4:48 AM, July 22, 2009
Blogger SusanV said…

Helena, I don’t know, but you could always try. I would probably increase the cornstarch but keep the rice flour about the same. (It has a tendency to become gritty if you add too much.)


2 John August 18, 2009 at 11:29 am

oh dear susan, this is a simply miraculous recipe! one in a life time! now, the problem that arises for me is that i have everything in the house for this recipe except for the flour. luckily i have a food processor and some rolled oats. do you think i could sub oat flour? i noticed it tends to be fairly absorbent.


3 SusanV August 18, 2009 at 11:41 am

John, I haven't tried it with oat flour (just rice and whole wheat) so you would be exploring new territory. If you try it, please leave a comment telling how it came out.

I will say that whole wheat flour gave it a flavor and gluey texture that I did not like. Maybe if you use oat flour you should use a little less than the recipe calls for.


4 nickysrecipes September 28, 2009 at 12:32 am

Hi, love the website.

I'm posting from the UK and pumpkin is slightly less commonly used here in cooking (other than the Halloween period to make 'faces'…) Forgive me for asking but please can you tell me how to cook the pumpkin?

I know this is probably like asknig how to cook toast but I've never actually cooked pumpkin before.



5 Nancy October 19, 2009 at 4:14 pm

This is great! I was searching for a GF pumpkin pie for my son's first GF Thanksgiving. This is perfect. Thanks!


6 L. November 1, 2009 at 4:01 pm

This is the first time in my life I eat pumpkin pie. How could I go without it for all these years? It's heavenly! Thank you for the wonderful recipe! I'm having a hard time leaving some slices for my flatmates, thank god it's fat-free 🙂


7 the singleton November 12, 2009 at 11:38 pm

LOVE this site! I'm wondering how this would taste with Mamey Sapote either as a substitute for the pumpkin or on the side as "ice cream" (just freeze, blend and serve). I just started hearing about this tropical fruit and a lot of raw foodists say it tastes a little like pumpkin and vanilla with chocolate undertones. you can wikipedia the fruit and sells it. Also… Susan, have you ever tried cooking with chia seeds? The gel from soaking them is supposed to be another good vegan egg substitute (perhaps cheaper too?) and grinding the dry seeds makes a GF flour – 20% protein and more Omega-3's than flax.


8 Anonymous November 13, 2009 at 6:40 pm

This is my favorite pumpkin pie ever. I made it all last fall and am about to make it tonight. Thanks Susan for the great recipe.


9 Anonymous November 23, 2009 at 1:10 pm

Finally a tofu/soy free pumpkin pie! I can’t have soy so I plan to sub Almond Milk for the Soy Milk..can’t wait to make this!


10 White Haired Veg November 24, 2009 at 3:34 pm

I tried making this pie, and it is delicious! Only trouble was that it didn't really make a crust – turned out more like a custard in pie shape. I used spelt flour – maybe that's why? I also used 2 T. of flaxmeal and 4 T. of water for the egg replacement. Keep cranking out those yummy recipes!


11 Chandra November 25, 2009 at 8:40 pm

I made this for Turkey Day tomorrow and it is delicious!! I got creative (not really) and made mini pies with a muffin tin, because I have to do all of my baking with a toaster oven which will not hold a pie plate. They are so cute and tasty!! Thanks for the wonderful recipe!


12 veganemporium November 27, 2009 at 5:36 pm

I just made this for Thanksgiving and it was DELICIOUS! Everyone at the dinner loved it, and had no idea that it was vegan 🙂 Thanks so much for this great recipe. I'm making it for the next holiday (pumpkin pie is good with Christmas, right 😉 )


13 Kumquat November 29, 2009 at 1:55 am

I have tried to make this twice and neither time did I end up with a pie. The first time I subbed in Pamela's flour and had pumpkin pie soup even after adding 30 minutes to cooking time (it was tasty, though!). Second time I followed the recipe exactly, determined to get it right. It's not soup, but I never got it to a point where it could be sliced, so we just pretended like it was pumpkin pie mousse and scooped it into bowls. I have no idea how the rest of you are getting these nice pie slices. The flavor is great, though! Thanks for all of the wonderful recipes!


14 SusanV November 29, 2009 at 10:25 am

Kumquat, I'm sorry that yours hasn't come out thick enough to slice. The one explanation that comes to me is that your pumpkin puree may be more watery than what I used. I have the best results when I drain it well through cheesecloth before using it in this recipe. You could also try doubling the cornstarch to see if that makes it stiffer. If you like it as mousse, maybe you won't mind giving it one more shot?


15 Barbara December 3, 2009 at 5:21 pm

I tried this recipe twice last week, learned some things the first time and then made changes and the second time was successfully served at a kid's birthday party, at their request. I wrote up a review, including my learnings, and gave it a great recommendation on my blog.


16 Mia from Canada December 7, 2009 at 10:39 am

You are amazing!!!! (once again)

I used brown rice flour and this pie was delicious! Also, I added a 1/4 cup of ground flax, which gave it a nice texture.


17 moonwatcher December 14, 2009 at 1:14 pm

Hi again Susan!

I have truly been on a pumpkin/squash kick this year, and a few days ago I ended up with a half cup of canned pumpkin puree after making pumpkin pancakes and pumpkin raisin oatmeal cookies. . .so, I had the idea to cut this recipe in fourths, and make two little pies in pyrex pudding dishes. . .I used freshly grated ginger and nutmeg, and Wow!! these were great! Before I had used buckwheat flour as the thickener, as Karina suggests, and like that, but this time I did use the brown rice flour, and I really liked its effect too. Now I am going to have to make another big one, or a bunch more little ones!!

(Actually, too, believe it or not, this was my first time putting freshly grated nutmeg in a recipe. I have been intimidated by the impression that I thought I needed a nutmeg grater. . .but I just used my ginger grater, and it worked fine. My son and his girlfriend gave me the idea because they just use their cheese grater. It's funny when these moments occur that make you see something you thought was unobtainable is really right at your fingertips! And WOW–what a great taste–I am a convert now 🙂 )

Thanks again, this is a great recipe–happy holidays to you and yours, too.




18 HeidiTFM December 24, 2009 at 7:52 pm

Just made this (I think it's the second time, but I can't recall), and did a little addition from Susan's Pumpkin Bites by making a little topping with crystalized ginger and steel cut oats. It looks splendid!

I simply can't believe how easy this recipe is.


19 Anonymous December 30, 2009 at 9:55 am

Good Morning!!! is one of the most excellent innovative websites of its kind. I take advantage of reading it every day. All the best.


20 Anonymous February 3, 2010 at 3:28 pm

I've made this recipe three times now, twice with canned pumpkin and last night with acorn squash that I cooked. It was easy to make and delicious every time, but every time the texture and appearance were different. I don't care (since it's delicious), but I have yet to get anything that looks like your beautiful picture. It does come out of the pan with no sticking, but this last time the sides rose up so high while baking that some fell over the edge and to the bottom of the oven. It sinks right back down as it cools. Many thanks for the yummy adventure.


21 Jess April 26, 2010 at 2:59 pm

I made this over the weekend, and it was a resounding FLOP 🙁 I’m not sure what I did wrong, but it was not at all pie-like, not even a little bit. The thing didn’t set up, and even after 90 minutes, it was still just a pudding with chewy edges. I used sweet potatoes, regular white flour, and ‘So Delicious Coconut milk’, so I don’t know if any of those changes are what ruined it. It still tasted good, so we just pretended it was a pudding with random chewy bits. Some day I might try it again, and I’ll try using the brown rice flour and soy milk, since maybe those are the key…


22 SusanV April 26, 2010 at 3:06 pm

Jess, sorry for your bad experience! I would guess it was the flour. When I made it with whole wheat flour, the consistency was entirely different (i.e. bad) from when I used rice flour. I think it’s the gluten, so I really recommend using gluten-free flour only for this recipe. Sweet potatoes could also be a factor, but I don’t think the coconut milk would make a difference.


23 April July 23, 2010 at 1:14 pm

I have three pie pumpkins on my counter do not want to go buy a pie crust, which is what I used to do. I searched for how to make a vegan pie crust and found this recipe.

I am looking forward to giving this a try this weekend. I’ll let you know how it turns out. The reviews are good ones, so I will definitely use brown rice flour and flax as an egg replacement with almond milk.

Do you think using arrowroot powder instead of cornstarch and a natural sugar such as turbinado instead of white sugar will do fine? I think I might even experiment with using honey or agave instead of sugar. Have you tried that?

So glad I found this recipe. Looking forward to trying it.



24 SusanV July 23, 2010 at 1:28 pm

April, I haven’t tried honey or agave–I would be afraid the moisture content would be off and the pie wouldn’t set. Arrowroot should be fine, though I think you should use only 2 teaspoons because arrowroot is a stronger thickener. Hope you like it!


25 kensington cooker September 24, 2010 at 8:51 pm

I love this recipe (and everybody I serve it to gobbles it up and wants seconds), but I’m not a gardener and have to admit I use canned pumpkin. I don’t know whether youwere aware of it since you grow your own, but there was a national shortage of pumpkin–some sort of crop failure–not a single can of pumpkin puree could be found in any store in town at any price, for months. It just reappeared on the shelves, so I can make impossible pie again. Yay!


26 Helen October 7, 2010 at 9:19 pm

I’m not a vegan, so I made this with two eggs (I have to admit I balked at the price of egg replacer – at least the stuff that is available in Canada – though it would likely outlast several cartons of eggs and be more economical in the long term). It turned out really well, even though I realized I left the baking powder out (probably a good thing I used eggs, considering that omission!) Thanks for a delicious recipe! Next time I have some extra grocery money at the end of the month, I will try it with the egg replacer!


27 ¡Yo Soy Liz! October 10, 2010 at 12:56 am

I made the pie with a couple of substitutions not even thinking it might change the chemistry of the pie. Instead of soy milk I used half almond/half rice (thats what I happened to have) and instead of sugar I used 1/2 cup agave nectar and 1/4 cup maple syrup. I also used half brown rice flour and half sorghum (what can I say? I was going substitution craaazay tonight!) I knew things weren’t looking right when the consistency of the filling was straight up liquid in the blender–not something you would need to scrape down the sides. After popping it in the over, I read the comments on this post and sure enough, you already advised against using agave/maple.

Anyway, I ended up baking the dish for 90 minutes total and to my utter delight, my pumpkin soup had turned into the perrrrfect pumpkin pudding. Especially after it cooled–the texture is just awesome. I ate a giant bowl of it. Not too thick and not too thin. All’s well that ends well!


28 Ryann McQuarrie Salik October 13, 2010 at 12:01 am

Yum! I made this for Thanksgiving and even my 80 year old grandpa LOVED it. Thanks for helping me trick the obstinate old people in my life once again!


29 Betty October 17, 2010 at 12:36 pm

I was wondering if you could use canned pumpkin for this? I know you said you needed the pumpkin to be drier…I’ve never made pumpkin pie from real pumpkins before and would love to just use the canned stuff. Thanks!


30 SusanV October 20, 2010 at 8:52 am

People have told me they make it with canned pumpkin and it turns out great. Hope you enjoy it!


31 heart n soul October 20, 2010 at 7:40 am

the only impossible thing about this pie is how impossibly delicious it is, I’m hooked! I made it with the following substitutions: coconut milk instead of soya milk, banana anf flax powder (mixed with the juice of the strained pumpkin) instead of egg replacer powder, and only two spices: vanilla and cinnamon (I didn’t want it to taste the same as your pumpkin-apple butter recipe I made too:)
Superb! thank you!


32 Megan October 22, 2010 at 8:14 am

I’ve made this twice now: once with Mochiko sweet rice flour and once with WW pastry flour. The Mochiko is very fine– I think it didn’t have quite enough “oomph” to give structure. I’d also made that batch with rice milk.

The second time I used soy milk and WW pastry flour, and the pie seemed better congealed. I also used only scant 1/2 cup sugar because I love eating pumpkin pie for breakfast and wanted this to be a “healthful” breakfast option. Ha!

Agree with others– the most impossible thing about this is that it’s IMPOSSIBLE to stop eating it! Thanks!!


33 AmyLu October 25, 2010 at 2:39 pm

Love, love, love this pie! Thank you, Susan!

I made it in a pyrex casserole dish–it turned out a little thicker than yours but was delicious!

I’d like to make it in a cupcake pan to have some individual-sized treats (and even more yummy edges!). I read in the blog comments that one person did that successfully and another tried it but it flopped. Any tips for making this in a cupcake-size version?


34 SusanV October 25, 2010 at 2:56 pm

I will have to try it in a cupcake pan and report back to you. I made it over the weekend in a smaller pie dish, and it was nice and thick. I think I like it best that way.


35 Lucy October 25, 2010 at 6:19 pm

I tried this recipe on the weekend for my partners birthday- delicious! Neither of us are vegans, but I’m always on the lookout for healthy low point desserts. I used the eggs, and probably next time will ret and find an egg replacement – it was beautiful, but I think very faintly eggy tasting. Also, mine didn’t turn out loveley and orange/pumpkin coloured like yours – mine was quite a dark brown. I oven roasted the potato.
One question – the 2 cups of mashed pumpkin, is that 2 cups then mash it, or two cups when mashed? (you can put a lot more into a cup when it’s mashed).


36 SusanV October 25, 2010 at 6:26 pm

It’s two cups of mashed pumpkin. I drain mine really well in a cheesecloth-lines strainer before measuring, so it’s not too wet.

Sorry yours came out brown–maybe it’s the difference in pumpkins. I made another one this weekend, and the cushaw I used was lighter, so my pie was closer to golden than orange.


37 Pat H November 1, 2010 at 10:28 am

Hi, just wanted to report in on the impossible vegan pumpkin pie – made it yesterday. I used a 15oz can of Libby pumpkin (not quite 2 cups), made my own brown rice flour in my coffee grinder, used rice milk (didn’t have any soy milk), did use 2 eggs (sorry!) and it was fantastic. I wasn’t a big pumpkin pie fan, but now I am. It was something like a bread pudding, mousse, pie… Your recipes are great. Thank you for helping us go as lowfat and vegan as we can.


38 Azahara November 1, 2010 at 11:28 am

I just finished my first serving and I’m finding it really hard not to go for seconds.
It was delicious, but not very beautiful, I must say. I think my pan was too big, which resulted in the pie being way too thin. Also, it got a tad stuck and didn’t come out easily. I used a silicone mold, but no spray. I’d never had problems with silicone before, but I guess this pie was wetter than most baked goods.
Anyway, I hadn’t had pumpkin pie for 5 years and this recipe helped me satisfy my cravings. Even the smell (while in the oven) brought back memories of the many pumpkin pies I devoured while living in the States.
Thanks a lot, Susan! It won’t take me five more years to try it again.


39 griscelda November 13, 2010 at 2:40 pm

This is one of those recipes I’ve been meaning to try but just never have. Well, I was making some puree from our pumpkins from out garden and had a little extra leftover, and was trying to decide what to do with it and remembered this recipe. I really wanted to make this for Thanksgiving this year and show some of the still skeptical family that vegan dishes aren’t gross or boring- so I wanted to test this one out before hand just to make sure this was a dish I wanted to take. I was NOT disappointed. In fact, I’m not really a pumpkin pie lover, for me it’s just ok, not tempting at all- but I love this recipe!! My husband loves it too!!! I think this one will pass with flying colors at the family get-together this year! Thanks so much!!!!


40 Audrey November 14, 2010 at 8:47 am

This was great – I like it better than traditional pumpkin pie. I’ve been eating my “trial pie” for breakfast this week… but I promise I won’t be tired of it by Thanksgiving!


41 Audrey November 14, 2010 at 8:49 am

Oops, one question: mine cracked all over the top, which I don’t mind at all, but it’s not as pretty as it could be. Did I bake it too long?


42 SusanV November 14, 2010 at 9:31 am

Audrey, you can try either lowering the temperature a little or reducing the baking time to see if that helps with the cracking. It could be that your oven runs hotter than mine. But I’m glad to hear that you liked it!


43 Frank's Mother-in-Law November 16, 2010 at 7:44 am


About not using Bisquick…Isn’t Bisquick vegan? I mean, can you make
a truly vegan version of this recipe WITH Bisquick?


44 SusanV November 16, 2010 at 7:57 am

I know at least one version of Bisquick is vegan, maybe the reduced-fat version, so yes, you could make it with Bisquick. I was trying to avoid white flour and the fat that’s in Bisquick, so I came up with this version. (Bisquick is basically white flour, shortening, and leavening.)


45 A.G. November 26, 2010 at 7:29 pm

I just made this and it turned out wonderful!
I followed the instructions except used
– 2 eggs
– 1 cup (watery, leftover) butternut squash, plus 1 cup pumpkin puree
– added 4 teaspoons ground flaxseed, to try to make up for the squash being so watery
– blended in a large bowl using an immersion blender (easy cleanup)

It looked very watery in the bowl, but puffed up beautifully in the oven and after it sank, left behind a nice crust soft. It was easy to cut and remove, even when hot (no, I could not wait for it to cool!)

The only changes I might make next time is to reduce the sugar a bit, and use brown instead of white rice flour. But definitely much easier and I think healthier, than conventional pumpkin pie!


46 Olo November 27, 2010 at 11:47 am

Mmm, I made these using flax eggs, brown rice flour and 1.5tsp pumpkin pie spice in place of the other spices. I baked in 12 muffin cups. I cooked for the same time as the original recipe. Delicious! I definitely found my new, simple and elegant go to dessert!


47 Tara November 28, 2010 at 1:50 am

It’s in the oven right now! Can’t wait to try it, soooo easy too.


48 Hannah December 3, 2010 at 10:05 am

I made this for our late Thanksgiving feast, using 100% natural canned pumpkin and it was absolutely delicious-the spices perfectly balanced and the texture was lovely. Thank-you so much, Susan!


49 kensington cooker December 20, 2010 at 12:58 pm

Hi Susan,
This recipe is always a big hit around my house but I have a question. I probably used sweetened soy milk in previous attempts(don’t recall), but have unsweetened on hand now. If I use unsweetened will I need to add some additional sweetening? Thank you for such an easy and wonderful treat, Kensington Cooker


50 SusanV December 20, 2010 at 1:13 pm

If you liked it with sweetened soymilk, then you should probably add a little more sugar to get it as sweet as you’re used to it. Probably a tablespoon or two should be enough.


51 kensington cooker January 1, 2011 at 4:14 pm

Just wanted to get back to you Susan . You had suggested adding an extra tbs or two of sugar if I used unsweetened soymilk in this recipe. You hit it just right. I used one and a half and the sweetness was perfect–better I think than the cloying sort of sweet provided by sweetened soymilk. As usual, this recipe was a big holiday hit. Many thanks for the joy and good health you bring to us, and a happy 2011 to you and your family.
Kensington Cooker


52 Leah March 16, 2011 at 11:41 am

I LOVE this recipe. LOVE LOVE LOVE it. I make it every few weeks through the cold months. I’ve made it in muffin tins and a normal pie pan. I find that whole wheat pastry flour or unbleached white flour give a better texture that rice flour but that might just be personal preference. I tend to use 1 can of pumpkin and have used rice milk, soy milk, and almond milk; all with great results. This recipe is a keeper!


53 CeeCee March 18, 2011 at 6:01 pm

Great recipe. I’m ALWAYS on the look out for vegan recipes that will appeal to the whole family. Thanks for sharing it. This one is a keeper.


54 Victoria June 2, 2011 at 1:14 am

Thank you for this delicious recipe. I wasn’t sure it would turn out well, since I used baking soda, eggs, and yogurt (to activate the baking soda), and glutinous rice flour (accident). But the pie turned out wonderfully, just crustless.


55 anonymous June 24, 2011 at 4:25 pm

do you you think butternut squash would work in this recipe?


56 SusanV June 24, 2011 at 4:33 pm

Yes, it should work fine.


57 Fiona August 23, 2011 at 4:42 am

Wow! Just made this pie and can’t believe it’s possible to make something without added fats taste exactly like the very best non-vegan pumpkin pie I ever used to have. This recipe is rich and decadent enough to be served at the Thanksgiving table. Since I am like your daughter and don’t like crusts (I think I read that in one of your posts) this pie is perfect. You get the best part of the pie but it still sort of feels like you have a crust because the top gets a bit firmer. I absolutely love this recipe! Thank you for developing this! I know this is random but I love how you always proofread your blog for spelling, grammar, and typing errors. Most blogs are full of them but you never have any. It really puts you above the rest in my opinion.


58 Vicki October 2, 2011 at 1:19 am

Looks fabulous! I’m going to try it for (Canadian) Thanksgiving, now that I have adopted a plant-based whole foods diet.


59 Jen October 13, 2011 at 1:44 pm

This was delicious thank you! I had to use a gluten free flour and I tried bobs red mill potato blend flour. Which made it a little more like a yogurt texture in the middle. I will have to do just rice flour. (Tried using what I had handy.) And Silk soy milk has a pumpkin spice milk out right now which added even more flavor! Delicious!


60 kathy hoffmanq October 31, 2011 at 3:29 pm

I was searching for a receipe for Vegan Pumpkin pie and I was shown yours. We here at Ener-G Foods get asked often for a recipe for Pumpkin Pie using our Egg Replacer. I would like to give them yours along with your name and website for them to visit. Let me know if that would be ok with you.


61 Kelly November 7, 2011 at 1:31 pm

I brought this pie to work today. It does not look as nice as the photo, the top has several cracks. But my coworkers have deemed it tasty, even tho it’s vegan and gluten free. Yay! I wanted to test it on them before serving it to my family.


62 Jeri November 10, 2011 at 6:59 am

Just signed up for your website and it looks good so far. I will be trying out this “impossible Vegan Pumpkin Pie” and have to make some changes and asking if you know of anyone who did make some changes because of having breast cancer? I already have made my vegan changes in my diet for the last 3 months and feel great. I cannot use soy products at all because of estrogen contents that would effect my cancer cells. So, I will try plain Almond Milk and no sugar (sugar feeds cancer cells too) and replace it with stevia. I will go and get egg replacer today and it seems to be ok for me. Everything esle looks good and the reviews are very encouraging. I cooked a pumpkin last night and next time want to use the cushaw instead. Thanks for the help!


63 Susan Voisin November 10, 2011 at 7:43 am

The type of milk won’t matter, but you may have to experiment with the stevia to get the right amount. Good luck with the recipe and with your diet changes. I’ve heard from lots of people who changed their diets because of cancer. You might consider joining my Eat to Live group on Yahoo. It is a support group for those following Dr. Fuhrmans’s diet, which is sugar-free. You can sign up at


64 Susie November 10, 2011 at 12:14 pm

I made this pie last week and it was great! Mine was drier looking than the one in the picture and was just perfect. I used rice milk instead of the soy milk, 1 teas baking powder, 1/2 teas baking soda, 2 tbls flour and 3 tbls water instead of the Ener-G egg replacer, half of the sugar, left out the vanilla and used butternut squash. It was soooo good!


65 Susie Baechle November 10, 2011 at 3:00 pm

I hope you don’t mind, but I adapted your recipe to fit my restricted diet & shared it on the Break Free Club forum of others who have the restricted diet. I included a link to you website to the original recipe. Here is what I shared:

Impossible Vegan Pumpkin Pie with Susie’s changes
1 1/2 cups So Delicious Unsweetened Coconut Milk
1 tbsp. Ener-G egg replacer*
1/4 cup water*
2 tbsp. arrowroot
1 tsp. vanilla

1 can (15 oz) pumpkin

1/2 cup sorghum flour
2 tsp. baking powder
1/2 cup xylitol
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
1. Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with coconut cooking spray. (I used a Pampered Chef stoneware pie pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools. (I didn’t see it rise.)
2. Put the first five ingredients in the VitaMix blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. It took me more than 2 minutes to make sure it all got mixed completely. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
3. Remove from the oven and allow to cool on a rack on the counter. For best results, refrigerate until chilled before eating.
Susie’s notes:
I got the original recipe from a Google search and found this at:
The top of mine cracked but it tasted good. I reduced the xylitol to ½ cup because one of the comments on the internet recipe said they thought it was too sweet. This wasn’t very sweet, so I may add more when I make it for Thanksgiving.
I replaced the cornstarch with arrowroot because the Break Free plan eliminates corn. One of the comments under the original recipe said that if you substituted arrowroot for cornstarch that you needed to use 2 T instead of 1T.
I used sorghum flour because that is one that I had & I thought it might have a better texture than the one that works like white flour… again, based on some of the comments under the original internet recipe.
I have never made a pie from fresh pumpkin, only from canned pumpkin, so that is what I used. I used the entire can, even though that was less than the 2 cups that were called for in the original recipe. I didn’t want to open a second can for just a little bit of pumpkin. I didn’t know how to adjust any other ingredients, so I just used the amounts they did… which may be why the top cracked & it didn’t fill the deep dish.
Also, she talked about using a food processor but I don’t have one & I figured since I was using canned pumpkin it probably wouldn’t matter… especially since the recipe said to use a blender.
I used the Pampered Chef stoneware pie pan because they said it needed to be deep. It probably didn’t need to be that deep. The only other pie pan I have is Pyrex, but it is only 7 inches across the top & not very deep, so I thought it would be too small. I sprayed it with Coconut Spray from Whole Foods.
I cooled it on a rack because I was afraid that the hot pan might burn or melt my Corian countertop if I put it on the counter like they said.

*If you don’t have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs.
**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.
***I have made this pie with white rice flour and with whole wheat, and the rice flour pie was infinitely better than the ww, which was gluey. If you use another type of flour, do so at your own risk. Check the comments to see what has worked for other people.
Preparation time: 10 minute(s) | Cooking time: 1 hour(s)
Number of servings (yield): 8
Nutrition Facts
Makes 8 servings, each containing 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.


66 Cyndie November 16, 2011 at 8:53 am

I made this pie last night. It came out beautiful and I think we would have loved it, except for the strong cloves taste. I am going to make it again for Thanksgiving with a much reduced/eliminated cloves. I have made lots of your recipes in the two months since I became Vegetarian. I love your blog and it has been a tremendous help with the transition. Thanks.


67 Heidi Fencik November 18, 2011 at 10:26 pm

Just want to say that I tried this recipe for our Omaha Forks Over Knives meet-up group this Tuesday and it got rave reviews!! One girl who “doesn’t even like pumpkin pie” loved this one!

I brought it to my friends house for lunch today and because I had made it with whole brown rice flour I could proudly serve it to her daughter who cannot have wheat gluten. They loved it too! Thank you for this impossibly good recipe!!!


68 Nina November 19, 2011 at 9:23 am

Hello, Do you think I could substitute almond meal flour for the rice flour?


69 Susan Voisin November 19, 2011 at 9:28 am

I haven’t tried it, but I’m guessing that it won’t form a crust the same because almonds are more fat/protein and rice is more carbohydrates. But if you’re in the mood to experiment….


70 Nina November 19, 2011 at 9:31 am

I think I will go get the rice flour. This looks like a great recipe. Thanks for sharing. Nina


71 Laura Smith November 19, 2011 at 11:32 am

This sounds good. I’m making it for Thanksgiving. I don’t eat sugar or artificial sweeteners. I’m going to try it with date sugar. I hope it works.
Thank you for all the great recipes.


72 Yelley November 22, 2011 at 1:41 pm

Can this impossible pie be made in advance? How many days? Should I store it in the fridge or countertop? Thanks!


73 Susan Voisin November 22, 2011 at 2:35 pm

I think it would be fine made two or three days in advance. Store in the fridge.


74 Emily A November 24, 2011 at 4:54 pm

I just made this!! It is SO AMAZING!! I did it a little different:
1) Used pumpkin in a can. Just 1 can = 2 cups.
2) Used Pamela’s Baking Mix instead of rice flour.
3) Put in a 9×9 inch pan instead of deep pie dish due to lacking a deep pie dish.
4) Put a graham cracker crust on the bottom of the pan. Even though it does make its own sort of crust, it’s NOT like crust and I don’t really like pie crust. 🙂
5) Instead of enerG, I used 1/4c. applesauce.

SERIOUSLY AMAZING! My friends loved the filling even before I cooked it in the oven. 1 day of being in the fridge and holy cow, I wanna eat it ALL! 🙂


75 Trish November 24, 2011 at 8:45 pm

I made this today and I am so delighted with it! I am gluten, dairy, egg & soy free and didn’t think I would be able to have pumpkin pie for Thanksgiving. I had 1 cup of whole fat coconut milk open that I needed to use, so I used that and 1/2 cup So Delicious reg. flavor creamer and used canned pumpkin and superfine white rice flour. I know it is far from fat free but it all worked out to produce a beautiful and very tasty pie. Thank you so much for this recipe….I am brand new to your site and can’t wait to try more of your recipes.


76 Karen November 24, 2011 at 8:52 pm

I made your Impossible Vegan Pumpkin Pie (2nd year for this recipe at our house, that officially makes the pie a “tradition”). Again, wonderful. This was a known sucess. Thanksgiving morning, on seeing ONE pie in the refrigerator, the request was to make another. Glad I did, we may be enjoying it at breakfast tomorrow, too!


77 Kimbie November 25, 2011 at 8:06 pm

Hi Susan! Thanks for the consistently fantastic recipes! I’ve made this 3 or 4 times in the last couple of months and wanted to report on my flours experimentation. Tried it the first few times with chickpea flour – the texture was fantastic but I could taste the “beany” taste. DH said he didn’t notice it. Made it most recently with coconut flour – the taste was fantastic – a bit sweeter and the faintest coconut flavor, but I needed to add a bit of water to thin it enough to blend and then it was too custardy after baking to remove intact slices from the pie plate. Maybe mixing in the food processor will fix that…. Thanks again!


78 A J November 26, 2011 at 1:28 pm

Hi Susan — Just a quick note to let you know how amazing this PIE tastes! It was so ridiculously easy. All of my “omni” relatives were utterly amazed it was vegan. A few of the die-hard bakers in the family learned a lot about egg substitutes on Thanksgiving. And they were sincerely interested since they were given first-hand experience of tasting such a great vegan dessert. So you have, yet again, touched lives in a positive and meaningful way with your recipes! Thanks!


79 Emma Miles December 1, 2011 at 11:06 am

I made this pie 4 times during the week of Thanksgiving. First pie I didn’t bake long enough. Custard like and yummy it wouldn’t hold up to slicing. Second pie I forgot the baking soda. DH suggested that we eat this one as well and MIL seconded it. Third pie went to omnivore Thanksgiving and folks were surprised that it was vegan and low fat. The last was most successful. I made it in muffin tins to take to a pot luck dinner. They were so cute and popped right out of the muffin tin when turned over on a clean kitchen towel. They were completely firm but still had that lovely smooth texture in the middle. Adding this to our holiday menu for sure. Thanks Susan.


80 Jenni December 30, 2011 at 6:47 pm

Yum! I recently went dairy free because my nursing infant has a milk protein sensetivity. I LOVE pumpkin everything and couldn’t bear the thought of Thanksgiving without pumpkin pie, so I searched the Internet and came upon this recipe. It is delicious! I was also avoiding soy so made it with coconut milk. Tastes just like the pumpkin pie I love with a custardy texture. It was a hit with other family members too. I think I’ll make another one for New Years Day.


81 Esther J April 8, 2012 at 4:39 pm

BIG thanks for this!

Made it for an Easter dessert, as my stepfather, an omnivore Southern man, who loves sweet potato and pumpkin pies, was partaking. I used canned pumpkin puree and 1/4 whole wheat and 1/4 white wheat all purpose flour (I had no rice flour.) and cut the sugar by an eighth (he loves his sugar, but I decided to deny him a little of it.). He enjoyed it to the full, even with the loss of the sugar. He probably could’ve eaten the whole pie if we’d let him.


82 Christine Bondesio June 14, 2012 at 9:03 am

wow, wow, wow made this 2 nights ago, and had the leftovers for lunch today and still wow!


83 newvegan55 July 24, 2012 at 12:21 pm

Susan, normally I’m not one to write comments, I don’t blog or twitter and I’m not even on Facebook. That said, I had to write to you today to say “thanks”. I am new to GF living and was having a terrible day yesterday, trying to make something even remotely edible. I tried 3 different recipes from 2 sites and 1 from a cookbook, all dismal failures. I was almost to the point of giving up, not to mention tears. Then I checked your site to see what GF Vegan recipes you had listed and low and behold…PUNKIN PIE! I followed your recipe exactly, (except it was SO liquididy, I admit I added another 1/4 c rice flour, maybe because I used canned pumpkin?)(and no, I did NOT mess up the other recipes by trying to change them:-) I also don’t have a deep dish pie plate, so I poured it into a 7 x 11 glass pan. It didn’t look like your picture when it came out of the oven, not much crust and much darker, but after sitting for a bit and firming up some, it didn’t matter what it looked like…IT TASTED GREAT!!! My husband who is not GF or Vegan, loved it and was just happy to have pie. I wanted you to know, we ate it all in 2 days! (I ate it for breakfast) and I definately plan on making it again and again. Thanks again, Susan and please keep sharing!


84 Esther J October 9, 2012 at 9:55 am

This past weekend, I made this again and this time with, in equal part as the rice flour, old-fashioned oatmeal, pulverized in the blender.

I cut the sugar by a quarter and it worked very well for me.

My stepfather, who loves traditional sweet potato and pumpkin pies and is by no means is vegan or fat-free, can’t get enough of this pie!

Thanks very much, Susan!


85 Sher October 12, 2012 at 11:52 am

I’ve noticed a lot of recipes using soy milk and wondered if I can always substitute almond milk in place of that (I prefer it over the soy and try to limit my soy intake). Thanks for all the recipes — it’s been great reviewing so many wonderful options to try!


86 Susan Voisin October 12, 2012 at 12:08 pm

I wouldn’t say always, because some recipes depend on the creaminess of soy milk (especially those where you curdle the soy milk with lemon juice or vinegar). But for most recipes, like this one, any kind of non-dairy milk will work.


87 Kathy October 11, 2013 at 2:12 pm

I used Almond Milk and it was just fine.


88 Abra October 12, 2012 at 10:59 pm

I made this today and it is perfect! Not runny at all. I used brown sugar because that’s all I had in the house. Also, not sure if I used a little pumpkin or squash but after steaming it and measuring the amount needed, me and the pooches shared the rest. So yummy :). The firmness was perfect. I will be making this for Thanksgiving this year. Now onto the next experiment.

Oh, I also roasted the seeds and had a great no oil snack!


89 pumpkineater October 23, 2012 at 9:27 am

Made this pie – OMG! What a brilliant recipe. Unbelievably, it competes with my ex sugar-cream-egg pumpkin pie recipe. It looks and smells wonderful but the taste and texture make it company worthy. I used whole wheat flour since I had no rice flour on hand and it came out perfectly.Thank you for a beautiful website and inspiring, healthy and nutritious recipes.


90 Joel October 23, 2012 at 8:14 pm

I am 77 my wife is 75 . We have been vegan for almost 2 years. I do the cooking and I loved this recipe. I cut the pumpkin in small cubes put them on a sheet pan and baked them . This is an easy way to get the moisture out. I used brown rice flour. This was the easiest pie I ever made and it was really great


91 Kristen October 26, 2012 at 12:57 pm

Ah there’s the comment I needed about it’s “crust forming ability!” Couldn’t figure out where the crust was coming from as I didn’t see it in the directions!


92 shirley October 29, 2012 at 12:38 pm

Hi, Susan!
I love your recipes, particularly this pumpkin pie one. My p.pies taste great but I’ve been having a problem with cracks in the surface. I’ve tried cooling them slowly with the oven door slightly open after I turned off the heat but still, cracks.
Any suggestions for a smooth crust?


93 Susan Voisin October 29, 2012 at 12:57 pm

Sometimes mine crack too, and I haven’t been able to figure out why they crack sometimes and other times they don’t. If I ever do, I’ll let you know!


94 Christine Weston November 23, 2012 at 5:34 pm

Yummy! We all enjoyed this pie. Delicious!


95 Susan Voisin November 23, 2012 at 7:41 pm

So glad you liked it!


96 Michelle November 25, 2012 at 11:01 pm

This recipe sounds delicious and I want to try it with date sugar. Do you think that would be OK? If so, would use the same amount of date sugar as white sugar?

Thanks for all your great recipes!


97 Susan Voisin November 26, 2012 at 6:39 am

I think date sugar should substitute fine. Please let me know how it comes out if you try it!


98 susan November 28, 2012 at 11:51 am

yay gluten-free!!! i’m so excited to make this!


99 christina December 1, 2012 at 7:32 pm

This is super good! And super easy! After I made the batter, I realized my glass pie pan had been broken months ago, so I baked it in a single layer cake pan. It came out just great! Even my 14 yo son loves it. Thanks!!


100 Roni December 6, 2012 at 9:23 am

Susan, thank you for sharing your Impossible Vegan Pumpkin Pie recipe. I have many food restrictions that recently became even tighter. I cannot tell you my excitement when I found this recipe, that I could have, almost as it was written, and it would be a real treat. I made your pie last night, reducing the sugar by a third, exchanging only rice milk for soy and tapioca flour for cornstarch, and it was delicious! My hubby and I both thoroughly enjoyed it. I will certainly be a go to recipe in our home now. Many, many thanks!


101 Melissa January 5, 2013 at 6:42 pm

Hello : )
I love the website and I have used many of your recipies sucessfully (and that says a lot, as I am a very…novice… cook), so thank you so much for a wonderful blog!
Today, I tried to make this, and it did not work at all. I used pumpkin pie filling then omitted the sugar (it’s all I had on hand). I cooked it for 75min and it was still bubbling and liquidy. It looked alive! I took it out thinking it would set, but it didnt. Crunchy edges and raw middle, and not custard like at all. Aside from the entertainment, my version was a flop! lol
Where did I go wrong? Is canned pumpkin not acceptable? It tasted great before I cooked it 😀


102 Susan Voisin January 5, 2013 at 8:36 pm

Sorry it didn’t work for you! When you change ingredients, such as using pie filling instead of pumpkin and leaving out the sugar, baked goods often don’t work the same. I’m not really sure how to make it come out right (other than to try it as originally written). 🙂


103 kensington cooker January 6, 2013 at 6:41 am

Pumpkin pie filling may be different, but I always use canned pumpkin in this recipe and it comes out fine. It’s a favorite of the whole extended family, so I think it may be worth another try. Good luck, Kensington Cooker


104 Melissa January 6, 2013 at 7:46 pm

Thank you! I will follow the instructions, and try again. It looks so delicious! 😀

And thank you Kensington cooker, canned pumpkin was going to be my next question 🙂



105 Sofie January 16, 2013 at 11:48 am

Hi Susan, I am a long time lurker and a first time poster. I have been wanting to try this recipe for a while, but I am just wondering, have you ever tried it with glutinous rice flour (mochiko flour) instead of rice flour. On other kind of traditional recipes, the glutinous rice flour gives a more silkier consistency. Thanks in advance!


106 Susan Voisin January 16, 2013 at 12:09 pm

No, I haven’t, but I would love to hear how it comes out if you try it!


107 Sofie January 31, 2013 at 1:54 pm

Well, we finally tried to halve the batter and use rice flour on one half and the glutinous rice flour on the other half. My SO and I both prefer the glutinous rice flour one. The rice flour version is chewier, while the glutinous rice flour version is silkier. The other adjustments that I did are not drain the pumpkin but reducing the milk to be 1.25 cup to compensate the liquid. Also, I use 2 eggs since we are not vegan. It is probably a good idea to try sometimes.


108 Marg April 9, 2013 at 8:46 pm

How many eggs can I use instead of egg replacer in the pumpkin pie recipe thanks


109 Kathy McLean October 8, 2013 at 11:45 am

THIS was so good – I really needed to make 2 for my family!!!


110 Avra October 8, 2013 at 9:16 pm

well you had me at pumpkin pie…but…i finally made this and it was FABULOUS! was not missing the crust and instead i got to enjoy my favorite part of pumpkin pie – the pumpkin!! a beautiful custard-y goodness that i feel like i could never get sick of! meaning yes i could eat the whole pie but ill save some for everyone else – the reviews have been A+


111 Kathy McLean October 10, 2013 at 12:34 pm

So so right!!!! Making one tomorrow!!! or maybe tonight


112 Pam Greenberg October 10, 2013 at 9:49 am

I loved Impossible pie, I remember when my sister brought home the first impossible pie recipe from school that was made with flour, sugar eggs, melted butter and coconut. We made this all the time. I am so happy to see your recipe all cruelty free and delicious, I can’t wait to make this over the weekend. Something I learned from watching Cooks country for reducing the water in pumpkin is to cook out the extra water and you then keep the flavor.


113 Debra October 10, 2013 at 12:00 pm

Could you use ground almonds in place of the rice flour?



114 Susan Voisin October 10, 2013 at 12:16 pm

No, almonds aren’t starchy, so I’m afraid that wouldn’t work.


115 marilyn shuster October 10, 2013 at 2:42 pm
116 Louise Gagnon October 10, 2013 at 3:09 pm

It’s in the oven now! 🙂 I didn’t use actual pumpkin but something that looks the same, a winter squash called Potiron: (not my site)
It’s more dense and dry. I cut them in half, seed them and bake them cut side down at 400f for about 35-40 minutes. Let them cool slightly and just peel off the skin. I find they make the best “pumpkin” pie 🙂


117 Louise Gagnon October 11, 2013 at 8:30 am

I loved it! 🙂


118 Alta October 10, 2013 at 7:25 pm

I’m wondering if you could use cooked brown rice and leave out the water instead of rice flour. Just blend it up with the other ingredients???


119 virginia October 11, 2013 at 5:09 am

I really have a question. I am not a fan of soy milk, is almond milk a good substitue?

I do love your website /blog. Thanks.


120 Susan Voisin October 11, 2013 at 7:57 am

Almond milk should work.


121 MJZ October 14, 2013 at 12:47 pm

Almond milk does work. I used it.


122 Lana October 12, 2013 at 6:28 pm

I have made this pie 3 times. I replaced corn starch with arrow route, and Rice Flour with Oat Flour one time and then Barley Flour another time. (It’s what I had on hand) All 3 recipes were bitter. I also used white sugar. What made it bitter? Thanks for your help.


123 Almiel December 3, 2013 at 11:04 am

I’m guessing it’s the baking powder, which gives the pie a bit of a metallic taste, which I don’t like. I wonder how it would turn out if it was left out? Or if there’s something else that could be used for the leavening?

One idea might be to use club soda in place of (some of) the water. It would be better mixed by hand in this case. This is the same concept as “beer bread”.


124 Almiel December 3, 2013 at 11:07 am

As soon as I hit Submit I realized my idea might not work. Beer has yeast which is why it works in beer bread. Club soda does not. Back to the drawing board…


125 MJZ October 14, 2013 at 12:45 pm

I made this Impossible Pumpkin Pie this past weekend. IT IS AMAZING! We are huge fans of traditional pumpkin pie. So much that we make it for birthday cakes in our house. Since becoming WFPB I have missed pumpkin pie so much. Not any longer. This so much like the real thing, and who really likes crust anyway? Not us. My 7 year old, a pie connoisseur, said “this is the BEST pumpkin pie EVER!” and he did eat 3 pieces for breakfast yesterday. (I know that is a lot, but he had a big day of swimming at a meet, so he burned it off, I am sure) Thank you for all the delicious recipes you create and share. They have really made my transition to WFPB happy and satisfying.


126 Oli October 14, 2013 at 1:46 pm

This sounds and looks amazing. I’ve read all the comments and I’m now ready to make this pie. Do you think coconut palm sugar will work to replace the sugar?


127 Susan Voisin October 14, 2013 at 1:56 pm

It should work fine. Enjoy!


128 Gina Castellanos October 15, 2013 at 12:26 pm

I made the pumpkin pie last night and I loved it!! It’s a great recipe!!
Even my husband loved it, and he doesn’t like pumpkin.


129 Liane Blanco October 17, 2013 at 7:20 pm

I just made this, and it’s cooling in the freezer. It looks and smells delicious! I used canned pumpkin, and doubled up on the cornstarch to make sure it got firm enough; it did! I used coconut milk, and gluten-free bisquick for the flour. Can’t wait to try it!


130 Meredith October 20, 2013 at 5:02 pm

Made this finally. I bought a pie pumpkin at the market and it turned out great, a little wet/custardy in the center, but quite tasty. I only had 1/4 cup brown rice flour so used 1/4 cup coconut flour.


131 Deb October 23, 2013 at 7:05 pm

I love this pie!


132 anita November 7, 2013 at 1:05 pm

I would like to substitute coconut flour for the rice flour, but I am unsure of the ratio. I know coconut flour soaks up more liquid, so was going to try ¼ c. of coconut flour in place of ½ c. rice flour. Do you have expert recommendations above this?


133 Amber November 9, 2013 at 8:51 pm

My 5-year-old daughter and I made this pie a couple of days ago as a test run for Thanksgiving. It was fantastic!

We used canned pumpkin; I replaced the ginger, nutmeg, and cloves with allspice; and I did not use cooking spray. My little one couldn’t wait until the next day to try it, so it was not completely chilled. The slices came out of the pan very neatly. The allspice was stronger than I would have liked. However, we found that it totally mellowed when we tried it completely chilled the next day.

I had a difficult time with blending the recipe. It seems I don’t have a blender with a large enough capacity. The next time we make it, I plan to try using an electric mixer.

We loved this recipe. We ate a quarter of the pie at each sitting!


134 jan weiss dembs November 20, 2013 at 7:01 pm

I dislike cloves. Can I omit them?


135 Susan Voisin November 20, 2013 at 7:05 pm



136 tina November 23, 2013 at 9:21 am

can i use canned pumkin?


137 Susan Voisin November 23, 2013 at 10:15 am

Yes, other people have used canned and said it works.


138 Kim Fuhrmann January 30, 2014 at 5:01 pm

I have not been able to bake with Ener-G – the pies/brownies I’ve made have all come out completely mushy! I am following the instructions on the package but still…. Is anyone else having problems?


139 Susan Voisin January 31, 2014 at 2:03 am

That’s really odd. Ener-g isn’t supposed to thicken much, so are you sure that it’s the problem? In this recipe, it just gives a little leavening. It’s a custard-like pie, so it’s supposed to be a little mushy.


140 Kim Fuhrmann January 31, 2014 at 4:50 pm

Well, then, I guess it came out just right then! lol It was very tasty! I guess I’ll have to adjust other dry ingredients in my brownies tho – talk about mush! 😉


141 Becca February 9, 2014 at 4:06 pm

I’ve made this a few times. Recently, I made this for my mom who is off sugar. I substituted maple syrup for sugar, only used about half amount (6-8 tablespoons instead of 3/4 cup. I didn’t have a winter squash and just used a can of pureed pumpkin. It turned out great.


142 Kim October 14, 2014 at 8:12 am

I made this recipe for my grandparent’s golden wedding. We are German therefore no one of my family has ever eaten pumpkin pie. Plus they usually dislike my vegan baked goods.
It was amazing! Most of the pie was eaten by my vegan Partner and me but some others also gave it a try. My granny and my grand-aunt both told me they loved the texture and how it was very delicious – although my granny doesn’t like cinnamon.
I will definitely make this again!


143 Debra Drew October 19, 2014 at 7:36 am

Brown rice flour okay for this?


144 Susan Voisin October 19, 2014 at 8:25 am

Yes, perfect.


145 Lee November 20, 2014 at 1:02 pm

Hi! I made this for Canadian Thanksgiving this year and it was amazing! We used our own pie pumpkin puree from our garden! (not the puree, the pumpkins)
I’m watching my sugar nowadays, and wondered if it would screw up the magic if I only included 1/3 cup of sugar? Or even if I went with liquid Stevia?

Thank you for your excellent blog! I come here often!


146 Susan Voisin November 20, 2014 at 1:09 pm

I’ve made mini pies from this recipe using Stevia, and they came out pretty well. I posted the recipe on Facebook. You can see how I did it at this link:


147 SPRING November 21, 2014 at 3:45 pm

Can you freeze this? Just wondering because I want to make in advance for Thanksgiving.


148 Susan Voisin November 21, 2014 at 4:31 pm

I’m sorry, I’ve never tried. My instinct says no, but I’m not sure why. It’s a delicate pie, almost like a custard, and I’m not sure it would hold up well to freezing.


149 jenny November 27, 2014 at 9:27 pm

substitutions made:
12oz morinu firm silken tofu instead of almond milk
3/4 c agave nectar instead of sugar
1 15oz can organic pumpkin puree instead of DIY roasted squash
HOLY SMOKES- this was SO fantastic! I actually just made this tonight after returning home from a non-vegan thanksgiving, feeling a void in my life because no pie was eaten. I remembered seeing this recipe a few years back, and thought to myself, “i’m pretty sure i can whip up a self-crusting pumpkin pie in like five minutes”, so i did! It’s currently 0 degrees in minneapolis, so the pie was chilled and set in less than an hour from removing it from the oven. oh, and i found a little vanilla coconut milk ice cream in the back of the freezer to go with! this recipe made my night!


150 jenny November 27, 2014 at 9:30 pm

i should add, the tofu made the consistency creamy yet firm, maybe more so than just using ND milk, but it was fantastic- not mushy at all!


151 Lucille October 8, 2015 at 4:58 pm

This looks delicious and so easy to make. I will certainly try it. I have never eaten pumpkin pie!


152 Maya Kirby October 12, 2015 at 10:02 am

We always use this recipe at Thanksgiving, and it is definitely amazing! We love how good it is! Thanks for making a great pumpkin pie for our family tradition!


153 Linda Infantino November 24, 2015 at 7:47 pm

Can I use aquafaba for the eqg relacer? If so, how much?


154 Susan Voisin November 24, 2015 at 7:53 pm

I haven’t tried it, and there is always a danger when you change ingredients in a recipe like this, but you could try using a quarter cup of the aquafaba. I would do a trial run before planning to serve it for any special occasion.


155 Zoe December 5, 2015 at 7:38 pm

Dear Susan–Thank-you for creating this wonderful recipe. I tried it this past Thanksgiving with buckwheat flour, and am happy to report that it was a success, so if anyone is looking for a GF option, I would recommend trying that substitution.
Thanks for all your work and for sharing it with us, it is very much appreciated!


156 Crista April 9, 2016 at 1:53 am

Dear Susan,

I’ve already made this pie several times and want to make it again for my boyfriends birthday. But the season for orange pumpkins is over, so I was wondering if I also could use butternut squash. Since those with orange pumpkin where fantastic!!!

Thank you for all your incredible recipes from this dutch girl,


157 Susan Voisin April 9, 2016 at 7:49 am

I haven’t tried it, but I think it should work with butternut squash. If you try it,please let me know how it comes out. I’m so glad you like the recipe!


158 nancy October 7, 2016 at 4:41 pm

Hi Susan
I know fall is here when I make your version of pumpkin pie
I LOVE IT xoxoxoxo

It will be made many many times over the next few months.

Thank you for the recipe


159 Deb October 13, 2016 at 2:55 pm

Love the taste.

Mine cracked on the top quite a bit in the oven and it scooped out more like pudding than pie.

I want to try it again. Any suggestions?


160 mom October 28, 2016 at 7:13 am

Interesting that they don’t include the sugar count in the nutrician analysis.

That is a lot of sugar. I would use maple syrup and cut it by at least half.


161 Barbara Sutton November 15, 2016 at 12:43 pm

I LOVE this pumpkin pie. No crust needed! So delish. New favorite here at our house.


162 Carol December 22, 2016 at 9:09 pm

Can this pie be prepared ahead of time and frozen? Thanks for the information.


163 Susan Voisin December 22, 2016 at 10:11 pm

I’ve never done that, so I don’t know if that would affect the texture.


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