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Impossible Vegan Pumpkin Pie

October 9, 2006 By Susan Voisin 232 Comments
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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: This pie magically creates its own crust! Low-fat, vegan, and gluten-free.

I asked my readers yesterday to identify a close-up photo of a food. The mystery food wasn’t a mystery to most of you: it was indeed a Pumpkin or Squash Pie. 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?

Impossible Vegan Pumpkin Pie

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 (website no longer available) and Bob’s Red Mill both had gluten-free versions of the pie, so I knew it could be done without Bisquick.

Impossible Vegan Pumpkin Pie

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

Update 7/30/18: My husband asked for pumpkin pie for his birthday–in the middle of summer! With no winter squash available, I made this pie with canned pumpkin, and it was a complete success. I didn’t need to make any changes to the recipe.

The only difference I could detect is that the pie made with canned pumpkin is a much darker color. It looks like any other pumpkin pie, instead of having a “squashy glow.” I’m not sure why it cracked, but I’ve heard from a lot of people who had that happen, whether they used fresh or canned. It doesn’t bother me; I think the cracks are interesting.  (The pie in the photos with the white plate was made with canned; the green plated pie was made with fresh.)

So if you don’t have any winter squash available, do not hesitate to make this recipe with canned pumpkin. It’s great!

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!”

Check out all my delicious, low-fat vegan Thanksgiving recipes.

Impossible Vegan Pumpkin Pie
4.71 from 24 votes
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Impossible Vegan Pumpkin Pie

Gluten Free
Nut Free
Soy Free
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!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Susan Voisin

Ingredients

  • 1 1/2 cups soy milk or other non-dairy milk
  • 1 tablespoon Ener-G egg replacer see Notes
  • 1/4 cup water see Notes
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 2 cups pureed or mashed cooked pumpkin, cushaw, or winter squash (or canned pumpkin), see Notes
  • 1/2 cup brown rice flour see Notes
  • 2 teaspoon baking powder
  • 3/4 cup sugar
  • 1/4 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 - 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
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Instructions

  • 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.
  • 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.)
  • Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

Notes

*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 and brown rice flours and with whole wheat, and the rice flour pies were infinitely better than the wheat, 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.
Each slice of pie is 6 points on Weight Watchers Freestyle program (using unsweetened soy milk.)
Nutrition Facts
Impossible Vegan Pumpkin Pie
Amount Per Serving (1 slice)
Calories 153 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 264mg11%
Carbohydrates 34g11%
Fiber 3g13%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Dessert
Cuisine Gluten-free, Vegan
Keyword impossible pumpkin pie, vegan pumpkin pie
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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This gluten-free, vegan pumpkin pie magically forms its own crust. It's naturally low-fat, too!

Filed Under: Desserts, Fall Favorites, Family Favorites Tagged With: Gluten-free, Holidays, Pumpkin and Winter Squash Recipes, Soy-free, Thanksgiving Recipes, Weight Watchers Points

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Comments

  1. 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!

    Reply
    • 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.

      Reply
  2. 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! 🙂

    Reply
  3. 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.

    Reply
  4. 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!

    Reply
  5. 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!

    Reply
  6. 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!

    Reply
  7. 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.

    Reply
  8. 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.

    Reply
  9. 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.

    Reply
  10. 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!

    Reply
  11. 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!

    Reply
  12. 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!

    Reply
  13. 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!

    Reply
    • 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.

      Reply
    • Kathy

      October 11, 2013 at 2:12 pm

      I used Almond Milk and it was just fine.

      Reply
  14. 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!

    Reply
  15. 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.

    Reply
  16. 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

    Reply
  17. 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!

    Reply
  18. 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?
    Thanks!

    Reply
    • 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!

      Reply
  19. Christine Weston

    November 23, 2012 at 5:34 pm

    Yummy! We all enjoyed this pie. Delicious!

    Reply
    • Susan Voisin

      November 23, 2012 at 7:41 pm

      So glad you liked it!

      Reply
  20. 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!

    Reply
    • 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!

      Reply
  21. susan

    November 28, 2012 at 11:51 am

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

    Reply
  22. 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!!

    Reply
  23. 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!

    Reply
  24. 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 😀
    Thanks!

    Reply
    • 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). 🙂

      Reply
    • kensington cooker

      January 6, 2013 at 6:41 am

      Melissa,
      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

      Reply
      • 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 🙂

        ~melissa

        Reply
      • Nancy

        October 8, 2018 at 1:18 pm

        Pumpkin pie filling is very different than canned pumpkin….they do not interchange in recipes.

        Reply
    • Jacquelyn Rook

      November 23, 2018 at 2:12 pm

      Pumpkin pie filling is not the same as canned pumpkin. It has all the other ingredients already added.

      Reply
  25. 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!

    Reply
    • 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!

      Reply
      • 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.

        Reply
  26. Marg

    April 9, 2013 at 8:46 pm

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

    Reply
  27. Kathy McLean

    October 8, 2013 at 11:45 am

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

    Reply
  28. 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+

    Reply
    • Kathy McLean

      October 10, 2013 at 12:34 pm

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

      Reply
  29. 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.

    Reply
  30. Debra

    October 10, 2013 at 12:00 pm

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

    Debra

    Reply
    • Susan Voisin

      October 10, 2013 at 12:16 pm

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

      Reply
  31. marilyn shuster

    October 10, 2013 at 2:42 pm

    http://fatfreevegan.com/slowmiracle/2013/10/10/the-simplest-way-to-cook-winter-squash-or-pumpkin/

    Reply
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