This Thanksgiving: Old-Fashioned Pumpkin Pie
If you are confused by the previous post “Dog,” please know that Lulu had a hold of my iPhone while I was making dinner. Imagine my surprise as I’m going through my Google Reader and see a new post from…me.
I kind of have to leave that post up out of respect because I’m not even sure I know how to blog from my phone. And she’s racked up more comments with less words and photos than I have ever seen. Mad respect.
And now I have to follow that…
I need to watch A Charlie Brown Thanksgiving. I’m a little sick and thus a little cranky.
How’s that for gratitude?
Cranky as I am, a few phrases have been irritating me lately.
“I’m sorry you feel that way.” Biggest cop-out ever, except for the even more insulting, “I’m sorry if you really feel that way.” Now you’re not sorry, and I’m a liar. Awesome.
“It is what it is.” Thanks, Yoda.
“Whoever smelt it, dealt it.” I’m not sure anything could be less true.
Except this one, which is a little more relevant to the topic at hand.
“Easy as pie!”
You know who says “Easy as pie!”?
The person who buys frozen pie.
I’m not sure there are many tasks less easy than making a pie, but ever since my grandmother passed away before Gigi was born, I’ve been the pie maker in my family.
I’m getting better, trying to implement as many of Grandma’s techniques as I can.
Not over-handling the dough.
Baking the pie a day in advance.
Always keeping a box of wine tapped in the pantry.
Okay, maybe not that one.
Although, Grandma never stressed if her crust tore a bit when she put it in her pie plate.
She never sweated if her edges were perfectly crimped.
And she made it look, well, easy.
Maybe she was onto something.
Old-Fashioned Pumpkin Pie
Makes one 9-inch pie
Crust:
- 1 1/2 c. whole wheat pastry flour
- 1 t. baking powder
- 1/2 t. salt
- 1/4 c. vegan margarine (i.e. Earth Balance) or coconut oil
- 1/4 c. maple syrup
- 1 t. vanilla
- 2-4 T. cold water
Filling:
- 1 c. non-dairy or organic milk, divided
- 1/2 c. brown sugar
- 3 T. cornstarch
- 2 c. canned pumpkin
- 1 T. ground flax
- 1 t. molasses
- 1 t. vanilla
- 2 t. cinnamon
- 1/2 t. salt
- 1/2 t. ginger
- 1/2 t. nutmeg
Garnish: non-dairy or organic whipped topping and pumpkin pie spice (optional)
For crust, in a large bowl, combine flour, baking powder and salt.
Cut in margarine or coconut oil until flour mixture is the texture of wet sand. You can also shortcut this process by using a food processor to blend your flour and fat together. Grandma didn’t. I do.
In a liquid measuring cup, combine maple syrup, vanilla and 2 tablespoons of water. Pour mixture into flour.
Stir until a dough starts to form. If the dough seems to dry, you can add another tablespoon or two of water.
Transfer dough onto a sheet of plastic wrap and wrap up dough, pressing into a disc.
Put dough into the fridge to chill for at least an hour.
Meanwhile, make the filling by bringing 3/4 c. milk and brown sugar to a boil in a medium saucepan over medium high heat.
Once it has come to a boil, lower heat. Put cornstarch in a small bowl or in your liquid measuring cup. Add the remaining cold milk and stir until completely smooth.
Add cornstarch mixture to the pot, stirring rapidly.
Bring the mixture back to a low boil until it is quite thick.
Remove from heat.
In a large bowl, combine pumpkin, ground flax, molasses, vanilla, cinnamon, salt, ginger and nutmeg.
Add sweetened, condensed milk and stir until completely incorporated.
Set aside.
When dough has chilled, preheat oven to 350 degrees.
Dust a bread board with flour and turn dough out onto board.
Roll dough out gently with a floured pin until it is about a quarter inch thick and about 12 inches in diameter.
If the dough tears, don’t sweat it. Grandma didn’t. I do.
I like to check in with the size of the dough by holding my pie plate over the circle to make sure it is big enough before I even think about transferring it.
Good enough.
Transfer your dough to the pie plate by rolling up the edge on your rolling pin and then unrolling your pin on top of your pie plate. Or you can invert your bread board completely on top of your pie plate. Either way, pray.
Then press your dough into your plate and crimp the edge of your pie.
Using the tines of a fork, poke holes in the bottom of your pie crust.
Pour your prepared pumpkin filling into your pie shell and spread evenly to distribute.
Bake for 45-50 minutes, until pie is set. If you have a pie shield, you’ll want to place it over the crust after about 20 minutes. If you don’t have a pie shield, you can make one out of tin foil, but essentially this will keep your crust from getting too dark.
When the pie is cool, cover and refrigerate, preferably overnight.
Whoever says, “Easy as pie!” never has to cut the first piece and get it successfully out of the pie plate.
There’s been a lot of praying today.
And a lot of pie.
This crust is a little more rustic than a traditional flaky pie crust, but it’s still delicious. (You can find a more traditional crust recipe in our book.)
The filling is rich and custardy, and tastes so much like my Grandma’s pie, it’s a bit eerie.
Pie is not easy.
But it’s tradition.
And somewhere, Grandma’s feeling proud of me and my pie, even it it isn’t her recipe.
It is what it is.
Awesome.
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Also This Thanksgiving:
Cornbread Dressing with Tempeh Bacon, Cherries and Portabella Mushrooms
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The winner of the autographed book is:
Email me with your mailing info at peasandthankyou@hotmail.com and I’ll get your book on it’s way!
Aah, this sounds perfect. I can’t WAIT to try this.
Gigi is cute, but the Pumpkin Pie has my undivided attention!!
Ha ha…it was Lulu!
And that is what I meant! I guess I had Gigi on the brain for that one!
Ahahahah I was so confused with the Dog post earlier that wasn’t really a post. Give me anything labeled “old fashioned” and I’ll definitely swoon
Yeah, sorry about that.
Oh yum! And there’s no tofu! I like tofu, but I thought it might “complicate” the flavor of a pumpkin pie. This is more traditional! (well, plus flax seeds….) I think I’ll try it!
I’ve made a tofu pie before, but I just wanted to try a soy-free version.
I could always try them both!
You certainly could!
I used to babysit a little girl who’d say “Easy as a cake!” I tried to tell her that it was a “piece of cake” or “easy as pie” but she liked it her way better.. too cute, I always think of her when I hear that phrase
Cake is so much easier than pie.
Oh be still my heart…… pumpkin pie!
My absolute favorite! And you’ve inspired me to try my hand at making a crust…. you made it look…. well “easy as pie”…. Yes… yes…. I just HAD to! 
You should try it Tonda! And I wished you lived nearby…we have a ton of pie.
“Either way, pray.” <— That is great!
I always pray when working with crust.
I totally agree with the “I’m sorry you feel that way”. That is one saying that really makes me want to smack someone! The pumpkin pie sounds fabulous!
I am not a bigger “smacker” but I’m with you on that one!
Oh, I’ve been looking for a pumpkin pie recipe using whole wheat pastry flour in the crust! Plus, I have a huge box of soy milk from Costco to use up with just my husband and I! So nice to meet you at the Foodbuzz Festival….even though I was blog star-struck by talking to you and could only ask you about your daughters and their Nutcracker roles!!
You silly! It was a joy to meet you too.
I am SO with you on “I’m sorry you feel that way” being the biggest cop out ever. People may as well just say, “I am not sorry.” Anywho, this looks SO good! I am also impressed that you did not use tofu in the filling. So many vegan pies do, and I think it is a waste of flavour. So so good Mama
Thanks! I just wanted to try doing it soy free and am so happy it set up so nicely!
So Awesome.
Looks delicious!
And the phrase “It is what it is” drives me insane! What does that even MEAN?
Way to go Lulu!
Look out MamaPea, she’s going to steal your job soon 
It isn’t what it is. I like that better.
Yum: bookmarked and can’t wait to bake and bring to my families festivities. Love how the crust is whole grain and simple to make! Wonder if I could sub buckwheat or millet flour? Or maybe even oat….
Happy Thanksgiving!
I think Ashley has a gluten-free crust up her sleeve. You could use gf all purpose flour for this one too. I’m not sure how well gluten-free crusts roll, though.
Hey Mama Pea – I feel like our family is becoming your family! We eat a vegan diet which my girls call the P&TY diet because we eat a meal from your blog or book at least 3x a week (tonight was Spicy African Peanut Stew). We run out of pickles the day I buy them and while at the orchard yesterday picking apples my husband declared that he ‘needed’ a root beer. Hmmm..I am going to be very intrigued if he comes home with a bag from Tommy Bahama’s after shopping tomorrow.
Ha ha! Welcome to the family! Do you have a dog?
We do!! When I saw the ‘DOG’ post I thought maybe you were trying to be like us!
Looks great – and I happen to think these are some mighty fine photographs!
Thanks, I’m trying!
This is perfect. My bro in law and his gf are hosting some friends for Thanksgiving that are vegan, so they’re making vegan everything and were looking for recipes. I gave them your blog URL and links just yesterday.
Wonderful! Thanks for sharing the love!
Sarah! Oh Sarah! This doesn’t really apply to the post today, other than the fact that it involves a daughter. Enter, 13 year-old Ballerina Bailee who made the comment a few weeks ago: “This vegetarian stuff is pretty good. I wouldn’t mind being vegetarian if I could still eat cow.”
Tonight she had tofu for the first time – Vegetarian Pad Thai. SHE LOVED IT! So much so that she went back for seconds of just the tofu! I may smile all week! So will many cows.
Oh my goodness, just when I thought Lulu had made my night, you tell me this. LOVE.
I can’t stand it when I hear “It is what it is”! And, I’m SO excited about this recipe! I have yet to try and make my own pumpkin pie, but I am definitely going to try this one. Everything I make of yours turn out amazing, I just ate a Peanut Butter Cookie Dough Ball
Yum! I just ate a piece of pumpkin pie
Looks delicious and very pretty. Good job on the home made pie! Your photos are looking good. I just read through Ashleys photography 101 stuff. She has inspired me to get my camera out of the auto mode.
I’m out of auto…you won’t regret it!
This might not have been easy (and goodness knows it doesn’t look like it was easy!) but it does look like it may have been worth the effort. Beautiful
I also laughed rather a lot at the explanation of the Dog post. I don’t know if I’m more amused or more impressed, but both are featuring pretty strongly
Thanks. I feel proud to serve it to my family, because it is so much work!
Pumpkin pie absolutely rocks. I even made a crustless version last year right after I was diagnosed with my gluten intolerance, and even that couldn’t stop it from being delicious!
Yours is definitely more pretty than mine was. Eh, it still tasted awesome
I think this would probably work without the crust too! And heck, you could even eat it raw!
I feel a little embarrassed telling you we had pumpkin pie tonight from a not so reputable store in S-town. I wish we had yours at our table instead. It looks incredible. PS…Love your new pic.
Now I’m trying to guess which store…
“The filling is rich and custardy, and tastes so much like my Grandma’s pie, it’s a bit eerie.” <— that's awesome. And that it's vegan, no less. But I am such a filling girl rather than a crust girl. Why bother with crust when you can just eat filling!
And when I saw two posts from you I was like, huh? Sarah's posting twice a day now, and on a weekend day to boot? And then I read it was your assistant. And that she's been power blogging from the iphone
Is there something I could replace the flax with? Is it a sub for an egg? I’m not supposed to eat flax or soy and I was excited that it was tofu free….although I love the idea of tofu, I was just told to avoid it. Plus, I’ve never made pie, but I’d like to. I’ve made tons of recipe’s from your book so I already know it’s going to be good. =)
You could try leaving it out or maybe using chia instead?
Thanks! I’ll try it and let you know.
Oh I am so happy you are sharing this recipe because every year I have to pass up the pumpkin pie because of my allergy to canned milk. I just know this is going to be good….all your recipes are!
I hope you love it, Jill!
My favorite reply as a child to “he who smelt it delt it” was “he who denied it supplied it,” much to the chagrin of my mother and pleasure of my father, who taught me the phrase!
That pumpkin pie looks divine, by the way – can’t wait to try it!
Your father is an eloquent man.
Oh man, I should have commented on that post! When I saw it there were no comments so I assumed it was going to be updated lately. I missed a golden opportunity to interact with Lulu
You know what else I’ve missed out on? Pumpkin pie. Ever. Stupid Australia.
My 11 year old boy recently informed me that it’s now “whoever denied it, supplied it” instead of ” whoever smelt it, dealt it”. I think it’s hilarious…but I laugh uncontrollably at juvenile humor also! Anyway, just thought you might want to make a note of the change. Yum on the pie btw!!!!
I like the more refined fart jokes.
I read it somewhere that if you want to cut the perfect looking slice of pie or cake you cut two slices and take the second slice out first. I tried this method once and it worked! I haven’t had an opportunity to try it again but i will soon with a birthday coming up. Your pumpkin pie looks and sounds great, i will try it for Thanksgiving. Thank you.
Thanks for the tip!
I love pumpkin pie!! I’m with you on all those sayings, too. Pie is definitely no easy task. And “I’m sorry you feel that way” is totally a cop-out for an apology >.<
I’m sorry if you really feel that way, Char.
LOL!! I woke up & read your reply (before remembering what my comment was), and was actually slightly offended for a second until I remembered. Then I burst out laughing, haha
Oops, sorry!
ahahaha don’t be! It was a good laugh
I’ve always been intimidated by making pies. I’ve never made one entirely from scratch before, but you (and my son, but that’s another story) have inspired me to give it a try. Yours looks awesome.
Homemade mama pea pumpkin pie? NOW Thanksgiving is complete.
I was in charge of pumpkin pie the first year we were married. It was not good. Where were you 7 years ago? 
ha!
Can’t wait to go check out the “Dog” post. Ha ha! Too funny!
Let’s see, seven years ago I was massively pregnant with Gigi and didn’t give two hoots about what I was stuffing in my face
OK, Alpha is helping me type this. And I only have two things to say.
First, your pictures are so scrumptious I want to lick my computer screen, but Alpha is worried about slobber marks.
Second, I love Lulu. And I think she is trying to give you a hint
Frito (the dog)
This looks lovely and delicious! Does the flax represent the egg in this recipe? If so, do you think I could sub it OR sub chia seeds instead? Flax isn’t in my pantry at the time. Thanks!
You could definitely sub chia or maybe even omit it? I just wanted something to help the cornstarch make the filling thicker.
Oooh I didn’t think about omitting – thanks so much, I’ll try it!!
As much as I love pumpkin, I’ve never really been into pumpkin pie. Odd but true. Although yours looks delicious, it just might change my mind.
I’m not a huge fan either, but I have to do it at least once a year.
i was laughing so hard last night when i got this because i was certain one of your kiddos has gotten into your computer, phone, etc. It kinda made my night!
<3
It made mine too
Lulu is giving you signals, she needs a dog ; )
Oh what a little smarty she is!
Pumpkin Pie, have to say I do not like pumpkin pie, but I love everything else pumpkin!
Happy Monday! xoxo
I’m honestly not a big pumpkin pie fan either
I don’t know if it’s available where you live, I just tried this Fair Trade Certified Organic Molasses buy Wholesome, it is so good, well maybe you already know this product ?
I am not familiar, but I’ll look for it!
i was wondering about the dog post, but i was looking at it on my phone and HATE commenting on there. this is a fabulous follow-up though. i’m so petrified of making my own pie crust, and the fact that yours is vegan definitely commands some mad respect
Thanks for the props!
I also just made a vegan pumpkin pie (post is up on my blog). I’m slightly embarrassed to admit, I made it on Friday and it’s already gone! I’d blame my husband, but I didn’t have that much help. Oops.
Your version looks really good. I used light coconut milk in the filling, but I’m excited to give the vegan condensed milk a try next time!
P.S. Tell Lulu I loved her post.
I’ll have to check yours out! I almost used coconut milk, but my little peas have coconut radar and wouldn’t have eaten it
Yum!!! x
Question! Is sweetened condensed milk vegan? If it is I can make my favorite fudge recipe!
Even though we already had Canadian Thanksgiving, I’m totally celebrating the American one too and making this pie!!
PS. Tell Lulu that she should start a blog…. I bet she’d have a crazy high following!
Maybe she will…
I cannot tell a lie, pie freaks me out. I do not like the texture of pie. I was forced to eat it by many different relatives over the years so much so that I let in berry pies and apple pies. I have not been able to get over my aversion to creamy things and let in pumpkin pie. Your pie looks wonderful and I would definitely make it if I were back home for all the pie pushing relatives.
I’m not a big pie person either, but it’s tradition!
I was SO confused as well – I though OH maybe they broke down and got that puppy!
This pumpkin pie is BRILLIANT – you made your own sweetened condensed milk! I have been scouring the internet for inspiration on a vegan pumpkin pie – and this is it!
I can’t wait to try this. Thank you!
I hope you love it! And you can use that sweetened condensed milk in other recipes too!
Oh yess…did not know you could make vegan condensed milk. So excited for this…seems like pumpkin pie is one of those very accessible vegan foods for non-vegans.
Now I’m off to read that Dog post.
It’s a short read.
this just got me inappropriately excited for Thanksgiving. I’m mentally picking out which sweatpants I want to wear that day…
Pants? We have to wear pants??
This reminds me of one of the funniest Friends episodes ever.
I’ve NEVER made a pie from scratch, top to bottom. The crust TOTALLY intimidates me…but I know I need to get over it, if only so that I can make the awesomeness that looks like this pie.
You can do it!
I normally don’t love pumpkin pie but this looks AMAZING!!! I definitely want to give this recipe a try next weekend!
I hope you do!
Haha, when I saw the “Dog” post I was going to comment and say that was the most comments I’ve seen with absolutely no content. Impressive. But, you did just that
Nice job Lulu! Maybe she should have a weekly slot?
Besides the fact that I’m sure this tastes delicious, I love the pictures in ths post!
Thanks, I tried to make it look purty.
loveee your site and your recipes (and your book) but just wish your entire post would post on my google reader, instead of just snippets
Dana, I don’t know why it does that! I have it set to show in full, and it does in mine. You might try unsubscribing in your Reader and then resubscribing and see if that fixes it? Let me know if you have any luck. I’m so sorry!
Hmm, odd. Ah well, thanks for the suggestion
You must have read my mind. I was just trying to figure out how to make my pumpkin pie recipe vegan. You made it easy. Thanks!
I hope you try it!
Two words: hero status.
Looks so good! I also just made my practice pie this weekend but used silken tofu. I am definitely going to try your recipe without the tofu this time around. Just one question, why don’t you need to pre-bake the crust before adding the filling? Thanks!
I don’t know…it just works! This filling bakes too, so it’s two steps in one!
I have been dying to make a pumpkin pie and this one looks amazing! I have my glucose test tomorrow morning so I’ve been holding off on making one until it’s over – a pregnant woman + a delicious pie = dangerous
Good luck with your test–it’s not that bad!
Haha! All hail Lulu – the mobile posting guru!
That pumpkin pie looks fabulous! I’m wondering if I could replace a portion of the regular butter with some peanut butter. I have an obsession with peanut butter and pumpkin together. Plus I’m craving pumpkin pie like mad.
Maybe I should make one and eat it for dinner throughout the week..
If you like the two together (now I’m curious), I’d say sub in like 2/3 c. peanut butter! Let me know if you do and how it works!
2/3 cup peanut butter for the whole 1/4 cup Earth Balance, right? I may just have to do this tonight. If it turns out, I will attempt to post about it!
Oh, I meant sub the peanut butter in the filling instead of the crust, but it might work in the crust too. I’d sub 1/4 c. for the 1/4 c.!
Oh it came out SO awesome! Peanut butter definitely works for the butter. And even maple syrup for the filling! Thanks again for the substitution ideas!
I’m so glad!
My husband has been complaining about the phrase “It is what it is” recently too – I wonder if more people are using it again?
The pie looks delicious! I went through a phase where I made a pie every weekend to perfect my pie crust recipe. Then I changed my diet and removed all the main ingredients (yes, I did use lard. and butter. yuck!) – guess it’s time to start over again.
Until then – thanks for the pie crust recipe!
A pie every weekend? Your lucky husband!
Hahaha I was wondering if one of your girls had done that post!! And pie certainly does not look easy!! I might have to give it a try at Christmas, although I’d have to figure out a gluten free crust.
I think Ashley is making a gluten free pie crust on her blog soon!
This pie looks delish!! Pumpkin is my all-time favorite
That pie looks beautiful!
I too have been cranky and semi under the weather lately (that’s a phrase I cannot stand btw)…BUT you know what has helped? Your Chickpea Noodle Soup! Mmmm, that totally made my sore throat better. Thank you!
Off to dream about pie! I mean work.
Awesome, Pam, I’m so glad. I’m making soup today too :
I’m guessing that Lulu’s post was a hint? A blog post to Santa? At least she didn’t download The Daily Puppy app to your phone (you shake the phone and it barks and switches to new puppy pictures) like I did to the bf’s phone. Well played, Lulu… well played.
PS – Trying out your stuffing this weekend as part of my No-Turkey Day dress rehearsal. I need to bring a side dish and a dessert (any maybe some vegan gravy) to Thanksgiving dinner. Finger’s crossed the host doesn’t add both to their mashed potatoes!
I’m making vegan gravy later this week!!!
BRING ON THE GRAVY!!!
You just made my week with this vegan pumpkin pie recipe!! I have a lactose intolerance so I never make pumpkin pie because of the sweetened condensed milk but making it with soy milk = genius!! Thank you : )
You are welcome! I hope you enjoy it.
That pie looks amazing!! Pumpkin pie must be my favorite taste of the season, so good!
I LOVE that your daughter worked out how to blog from your phone! Haha, even if it was by accident, the next generation are scarily tech-savvy.
This pie looks amazing, I love that you were able to veganize condensed milk. Must try this, though on a day when I have some time to really dedicate to baking!
Thanks Mama Pea! This will fit right in with the vegan feast I’m making for my sister and I to bring to our family dinner.
Lover of the Pumpkin Pie! I just made my first pumpkin smoothie this morning and the only thing missing was the crust – ha!
The phrase that I cannot understand anyone using is “sleep like a baby.” MY baby didn’t sleep more than two hours in a row until she was 18 months old – I wouldn’t wish that on my worst enemy, let alone anyone I’m wishing a good night’s sleep to!
Ooh, you are right…that’s a terrible anecdote!
I used to call it punkin pie…ew. haha
Everyone at work says “it is what it is” all the time, it is so frustrating!!! WHAT IS IT??? Bah!
I am not a pumpkin pie fan, but yours looks divine. I also noticed your cutting board, Ikea right?
Of course!
OK, #1) Lulu is a rockstar and #2) That pie looks muy delicioso!!!!! Think I could sub the wheat flour for coconut flour?
Oh gosh, I don’t know! Coconut flour has no gluten, so I’m not sure how it would hold up when you tried to roll it out.
Oh no!!! I’m a huge fan of “it is what it is” those words keep me from trying to control everything..mainly the things I have absolutely no control over in which I respond….well it is what it is:) Works for me!!!
I won’t hold it against you if you won’t hold it against me!
I’ve never made a pumpkin pie with homemade vegan sweetened condensed milk…looks so good!
When I am sick I am big fan of the phrase: Watch-out, mommy is feeling all stabby today. It works wonders.
Mommy is feeling stabby. Love it.
Thank you for posting a vegan, soy free pumpkin pie. There have been a ton of recipes lately, but they all have tofu. Since I’m allergic to soy, this has been very sad for me, but now my holidays are saved! Thanks
Wonderful, Patti! I hope you end up making and loving this pie!
I’m definitely putting this on my list of things to make on Thanksgiving! Thanks for the recipe
Ugh, I really dislike “it is what it is.” My sister in law is currently nursing and her son has a dairy allergy. I referred her to your book and as she is heading this way for Thanksgiving, I will have to whip this one up!
That’s wonderful! Thanks so much for spreading the word
My dad and I were just planning Thanksgiving dinner last night, and I threw out the idea of making a pie from scratch for the first time. Maybe, with this recipe, this year is my year!
You can do it!!!!
I read this post yesterday and it looked so good I had a dream I made one! No joke.
You can make dreams come true…
LOVE this! I’m not so sure my mom would go for me taking over pumpkin pie duty for Thanksgiving, but I know Seth would love it. I make him a pumpkin pie for his birthday every year (yes, he’s odd), and considering that he’s flipped over all your recipes that I’ve made for him, I’m pretty sure he’d enjoy it
So, I’m in charge of dessert for an upcoming holiday gathering with my girlfriends, and there’s one girl who can’t eat dairy or soy…. I happen to have all of the ingredients to make this pie. I think it’s a sign?
Absolutely!
Happy Thanksgiving! How is that for a saying? And Charlie Brown kind of creeps me out and I find his voice incredibly annoying. Writing this I feel a bit like a bad person. I am going back to Happy Thanksgiving!
LOL!
I love pumpkin pie and yours looks amazing! I have never seen A Charlie Brown Thanksgiving but A Charlie Brown Christmas is my favorite movie!
I just saw your quote in All You magazine today! Awesome!
Thanks, Heather! Welcome!
You have totally set in motion a huge pumpkin pie craving. At 34 weeks pregnant I should have known better than to read a post with pumpkin pie in the title. Your pie looks incredible and I may just have to start a baking extravaganza at 9:30 pm!
Gahh, you are so close! Hang in there, hon. And you know what’s easy when you are 34 weeks pregnant and it’s 9:30 pm? Frozen pie
Do you think coconut sugar could be used in place of the brown sugar? Love your book & can’t wait for the next one
Sure, I don’t see why not!
A pumpkin pie with no tofu or soy? My dream come true!!!!! Now I only need to figure out the GF crust. But this is HUGE, thanks!
I think Ashley was going to try to tackle a GF crust before the holiday…
great!! I’ll keep an eye out. i have one in my files somewhere but it may be lost forever.
I just learned that you can roll out pie crust between two sheets of plastic wrap. It’s amazing how much easier it is and how well it comes together. I wish I would have known this YEARS ago, it would have saved me a lot of dollars in the swear jar
Oh my gosh, great tip! Thank you!
Do you have nutritional stats for that pie, Mama Pea?!
Nope, sorry! I didn’t run the calculations.
oh this reminds us of our pumpkin pie that we made last year, that we were just looking the other day and thinking to ourselves we need to make some pumpkin pie
can never go wrong with a good pumpkin pie!! so good!!
Hi,
This may be somewhere else, but I’m wondering what kind of milk you used? I have been experimenting with hemp, rice, soy, coconut and oat milks, and wondering if you had a preference for this recipe?
If you do soy, it’s a bit richer for this recipe, but really any kind should work.
I’m so laughing about Lulu’s post. It’s really making me giggle. Also, possibly people who say easy as pie probably buy pie crusts. The filling is not too hard. Or they buy the pie crust in the pan already, and then cherry filling… making it three steps (open crust, pour in filling, bake). haha Looks like a yummy pumpkin pie though!
Store bought graham cracker crust is super easy…and delicious!
My bf doesn’t like pie crust so I made this in a 8×8 foil pan and it was the perfect texture and sweetness! I used almond breeze unsweetened vanilla, and an egg because I didn’t have any flax. Thanks for the recipe
I’m glad it worked! Awesome!
That looks amazing! I’ve never made any kind of pie from scratch. I’ve always wanted to but honestly….a bit scared to try.
Firstly – my MIL made this yesterday and we had it with some soyatoo whipped cream and it was DELICIOUS! We tried to make a vegan pumpkin pie last year, with tofu, and it was icky.
However, the cornstarch clumped into little balls. I thought you had to add cornstarch to cold liquid, then stir it into the hot/warm liquid?
You are right! I’m not sure why it didn’t clump when I did it…I will revise the recipe–thank you!
My daughter just found out that her baby (that she is nursing) is intolerant to dairy and eggs. I am looking forward to having something to make for her for dessert for Thanksgiving. Thanks. I can’t wait to give this recipe a try.
Fantastic! Have a great Thanksgiving with your grandbaby
I really really enjoyed your article. You have a very good sense of humor. You really do make it simple to do, by going step by step. But i enjoyed your humor. Thank you! Happy Thanksgiving!
I just made this and it came out dark! Not beautiful orange like yours. What did I do?
I think I know… Blackstrap molasses. I should probably start over…
Have you tasted it? It might not be bad…
O.K. So I just made this pie and it smells divine but I have one question… Is it supposed to look so dark? It almost looks burnt even though I am sure it isn’t. Hmmm…..
Oops just read the above post. I used blackstrap molasses too, will it taste OK?
Oh no guys! I did a quick Google search and this site says that “In fact, if you use blackstrap as a regular molasses or with recipes that require using regular molasses, it will ruin the recipe.”
http://www.helium.com/items/316044-blackstrap-molasses-vs-regular-molasses-understanding-the-difference
I would just take a little taste of the filling and then cover that part up with whipped topping if it still tastes any good.
As we say in my house, “Oh, crumb!” I didn’t even realize there was a difference and I already made my two pies! I will taste the middle and keep my fingers crossed….
I’ll keep mine crossed too! I like molasses so maybe it won’t be that bad?
Ok so I tasted the pie and I personally think it is wonderful with the crust and a little squirt of non dairy topping. But if you do not like the taste of molasses do not use Blackstrap. Note to self….
Phew! I’m so relieved. I would have felt responsible for ruining your Thanksgiving and that’s a burden I can’t carry. Happy Thanksgiving, Nikki!
Mama Pea, made the pumpkin pie on Wednesday and loved it! Planning on making it again for Christmas. Thanks for another great recipe! Also, we went to my in-laws for Thanksgiving and couldn’t have the stuffing because it had pancetta in it. I love stuffing and missed it so today I made your sprouted grain stuffing with field roast sausage and practically ate half the pan myself for dinner.
Kim, I’m so glad. Hearing your feedback made my night! Enjoy the holiday weekend
By the way, I made 2 of these for 2 Thanksgiving dinners (used Spectrum butter-flavor shortening and coconut milk and pumpkin pie spice instead of the separate spices) and they turned out awesome. We especially like that the sweetness was subtle, not the cloying sugar in traditional recipes. Wish I didn’t leave the leftovers with the host!
So glad you guys enjoyed them!