Sunday, December 16, 2012

VeggieNerd: Vegan Pumpkin Pie (w) Whole Wheat Crust Recipe

Hello friends, Eric here bringing you another great VeggieNerd recipe. Since pumpkin pie already fits under the Vegetarian scope, I thought I'd make this one strictly vegan. Regardless if you're vegan, vegetarian, or neither I really hope you enjoy this video recipe.


1/2 Cup - Un-Bleached Flour
7 tbs - Whole Wheat Flour
1/2 tsp - Salt
1/2 tsp - Baking Powder
1/2 tsp - Sugar
3 tbs - Canola oil
3 tbs - Soy Milk
1/2 tsp - Lemon Juice
3-4 tbs - Water

2 Cups - Pureed Pumpkin (Homemade, or canned)
1 Cup - Soy Milk
3/4 Cup - Sugar
1/4 Cup - Corn Startch
1/2 tbs - Dark Molasses (To taste)
1 tsp - Vanilla Extract
1 tsp - Ground Cinnamon
1/2 tsp - Salt
1/2 tsp - Ground Ginger
1/4 tsp - Ground Nutmeg
1/4 tsp - Allspice

Hope you're having a great day! 
Much <3 Eric. AKA TheVeggieNerd

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(If reading this from the main page click "Read More" For full steps) 

Making the crust:
(If using a pre made crust, or a recipe of your own skip this section)

-Combine All dry ingredients in a medium mixing bowl, and mix all liquid ingredients in a seperate bowl. 

-Pour liquid ingredients into dry ingredients, mix this together with a fork untill dough forms a ball. (If it is too dry add a little bit of water until it's rollable) 

-Cover this, and let set in the fridge for about an hour. 

-Roll your dough on a lightly floured surface, with a lightly floured rolling pin. (This should roll out to an aprox 11" Circle. 

-Carefully line a 9" pie pan with resulting dough, removing extra dough from the edges. Once lined Crimp the edges with a fork. Wrap this in plastic wrap, and set in the fridge untill ready to fill. 

Now pre-heat your oven to 425°


-Combine all the filling ingredients, and mix until smooth.

-Pour filling into your prepared pie curst, and smooth out the top with a spoon. 

-Use extra crust to add something special to your pie, such as a lattice, some leave, or I like to add a little heart shape to the center <3 

-Bake at 425° for 10 mins, then reduce heat to 350° and continue baking for an additional 50 mins. 

Let cool, then place in fridge to set. Enjoy! 


  1. Can i make this without the crust? Like a crust-less pumpkin pie?

    1. I'm not exactly sure how that would work out. I've never tried doing something like that before.