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Vegan Pumpkin Pie

alexa52 Nov 9, 2009 08:43 AM

Trying to find a good vegan pumpkin pie recipe. Does substituting coconut milk for cream work? Does anyone have experience using the powdered egg replacer like EnerG instead of eggs?

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    cheesecake17 RE: alexa52 Nov 9, 2009 09:04 AM

    Substituting coconut milk for eggs works- I do it all the time. I use a can of light coconut milk to cut the fat/calories. I can't help you with the Ener-G, but I did once forget the eggs and no one knew the difference.

    1. marietinn RE: alexa52 Nov 9, 2009 12:23 PM

      I'm vegan and use the pumpkin pie recipe from Tofu 1-2-3, with a few modifications. Here's my version.

      1 (12 ounce) Package of extra-firm silken tofu
      1 (15 ounce) Can pumpkin puree
      3/4 cups sugar
      2 teaspoons ground cinnamon
      1 1/2 teaspoons vanilla extract
      1 teaspoon ground ginger
      3/4 teaspoon salt
      1/2 teaspoon ground nutmeg.

      Just combine all the ingredients in the food processor till completely smooth, then pour into a prepared pie crust. I cook it in a 350 degree oven for about an hour or so. I served it a work function, and no one knew it was made with tofu.

      Good luck!

      2 Replies
      1. re: marietinn
        alexa52 RE: marietinn Nov 9, 2009 03:18 PM

        Thanks. I'm trying the coconut milk version first and then will give this a try.
        Do you make your own vegan crust?

        1. re: alexa52
          marietinn RE: alexa52 Nov 9, 2009 06:36 PM

          I have, but many of the frozen pie crusts are vegan.

      2. s
        ScarletB RE: alexa52 Nov 9, 2009 09:34 PM

        This may not be exactly what you're looking for but I just saw this recipe and am hoping to make it some time this holiday season: http://www.nourishingmeals.com/2009/1...
        I've had very good luck with the recipes from their site - very reliable and well-written. If you make it let me know how it is.

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          alexa52 RE: alexa52 Nov 11, 2009 09:20 AM

          So, substituting coconut milk for the cream & milk in my recipe and the egg substitute for eggs didn't work. The pie never cooked all the way through (still very loose) after 1 hour and 20 minutes and then the top was done and getting overcooked. I'll try the silken recipe next.

          3 Replies
          1. re: alexa52
            maxie RE: alexa52 Nov 11, 2009 09:29 AM

            I substitute coconut milk for the cream, almond milk for the milk, and arrowroot powder or cornstarch for the eggs (2T = 1 egg). It sets up really nicely.

            1. re: maxie
              alexa52 RE: maxie Nov 11, 2009 04:13 PM

              Do you use coconut milk from a can or out of a carton like So Delicious.
              I tried the carton coconut milk and wondering if that was part of the problem.
              If you do use coconut milk from a can do you mix it with the settled part before measuring out?

              1. re: alexa52
                maxie RE: alexa52 Nov 11, 2009 05:22 PM

                I use Thai Kitchen coconut milk in the can. I shake the can pretty vigorously before opening, and make sure everything is incorporated.

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