Recipe from

in mamas kitchen dot com©
home mothers recipes food is art seasons membership
submit your recipes, click here     
breakfast bread soup veggies dessert recipes







Sam's Vegan Pumpkin Pie

Vegan Pumpkin Pie? Vegan food has grown upand pumpkin IS a vegetable. We've left her notes in to help. Samantha made this using her mom's recipe (Val's pumpkin pie), and won a prize in a baking competition for this tasty result.


  • 1 1/2 cups flour ( I used organic)
  • 2 teaspoons sugar
  • 1 teaspoon salt (I used sea salt)
  • 1/2 cup vegetable oil ( I used canola)
  • 2 tablespoons multi-grain milk ( *Note you can use soy, rice, almond or oat milk – also works just fine with regular milk for non-vegans


  • 1 tablespoon potato starch
  • 1 1/2 cups multi-grain milk1/2 cup brown sugar
  • 2 cup fresh cooked pumpkin, pureed
  • 1/2 cup brown sugar
  • 2 tablespoons fresh ginger chopped in food processor
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 3 teaspoons egg replacer plus 4 tablespoons water (equivalent of 2 eggs)
    reduced with about 1/2 cup brown sugar and 1 tablespoon potato starch and water
  • 1 teaspoon vanilla




CRUST: Combine flour, sugar and salt in a 9 or 10 inch pie plate. Mix with a fork until well blended. In a separate bowl, combine oil and multi-grain milk. Beat until blended. Pour over flour mixture.

Mix with fork until combined. Knead lightly with fingers for 2 - 3 minutes. Press firmly against bottom and sides of pie plate.

FILLING: Preheat oven to 350° F.

Combine potato starch with just enough water to dissolve (about 1 tablespoon).

Pour multi-grain milk in saucepan. Whisk in brown sugar and potato starch. Heat until almost boiling. Cook over medium to medium-high heat for 12 - 15 minutes, stirring occasionally. Do not boil. The goal is to reduce mixture to yield 1 cup liquid. Remove from heat. Set aside.

Combine pumpkin, sugar, ginger, cinnamon, nutmeg, cardamom, egg replacer and vanilla. Whisk until smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into uncooked pie crust. Bake in preheated 400°F oven for 45 - 50 minutes or until a tester inserted in the center comes out clean.

Cool uncovered on wire rack for 1 - 2 hours. Refrigerate. Best served chilled.

Serve plain or with decorated top.

Yield: One pie

This recipe from

Contributor: Valerie Berg for her daughter, Samantha Meddleton

back to thanksgiving       back to holiday dessert recipes - Thanksgiving and Christmas

Happy holiday cooking!

dessert recipes


top of page



©         membership agreement