Busy Bee Baking: Homemade Not From A Can Pumpkin Pie.

I am so very excited to start this feature of the blog. If you watch my twitter feed you know that I spend a good majority of my time in the kitchen baking. I love vegan baking. There is is a challenge to taking things I loved and making them vegan! First up, Pumpkin Pie!

I’m not a canned pumpkin girl. The only time i’ve ever bought pumpkin in a can was from the pet store, for Abalard in the off season. Roasting a pumpkin for fall recipes is a lot easier then you think. in about 60 minutes you will have the start of the best pumpkin pie you’ve ever eaten.

Selecting your pumpkin is Key. You do not want a large pumpkin that you would use for a Jack-o-lantern. They are stringy and bitter. Look for a small rounder pumpkin in your produce section. They can sometimes be called cinderella pumpkins or conveniently pumpkin pie pumpkins.


Pre-heat your oven to 425. Then Carefully Cut your pumpkin in half. Then you want to make sure you scoop out the guts and seeds. Be sure to save those seed to roast for a yummy treat. Cut the halves in half so you have 8 smallish pieces of pumpkin. Being a Bad Bad Blogger, or perhaps just half a sleep during this late night baking session, I forgot to take more pictures of  the process! But I think that you all can imagine what it would look like. Much like you have to imagine the glorious smells until we get smell-o-vision.


Rub each piece of pumpkin with a small amount of canola or vegetable oil. Place in a glass dish cut side down. Roast for 40-50 minutes. After you let the piece cool off a few minutes scrape the flesh away from the skin.


Then in a food mill, blender, or food processior make the pumpkin in to a soft puree. That’s it. You have beautiul fresh, pumpkin with more tastes and less preservitives then it’s canned cousins. Now you are ready to make pumpkin pie, or bread or even give your puppy a little special treat that is good for his tummy!


My Vegan Pumpkin Pie Recipe is loosely based on one from Vegetarian Times. There are quite a few things I do differently. From using an all Whole Wheat Pie crust (the nutty flavor of the whole wheat really sets of the pumpkin.) to letting my pie filling sit in the fridge a bit before i put it in the crust.

Pumpkin Pie Not from a can:

Pie Crust:

1 cup of whole wheat flour

6 Table Spoons of non dairy margarine.

2-5 Tablespoons of water or non-dairy milk.

You are gonna want to cut the Margarine into the flour. There are several ways you can do this in the food processor, or with two forks, or a giant pastry fork or my favorite with my hands. Be warned, if you have warmer hands you may melt the butter, so stick it in the freezer for a few minutes to help give you time. When the flour/margarine mixture looks like little peas you know you are done. Next you want to add the water one tablespoon at a time, ice water is key! Slowly combine the water and dry mixture together, making sure that each tablespoon is absorbed before adding the next. As soon as the dough comes together in a ball your done. Stop adding water and STOP playing with the dough you will only cause more glutens to form and that will mean a tougher dough.


Next on a floured surface roll out your dough. It may be a bit frustrating because the whole wheat flour makes a pretty tender and easily ripped dough just get it to the size you need and worry about patching up the cracks and holes in the pan. After you have the dough pressed into the pan, you can use your fingers or a fork to make a decorative edge. Sometimes for thanksgiving I make little leaves out of the excess dough and use them to decorate the boarder.


2 cups canned pumpkin or puréed home-cooked fresh pumpkin

1 cup low-fat soy milk or rice milk

3/4 cup granulated sugar cane syrup

1/4 cup cornstarch

1/2 Tbs. dark molasses or to taste

1/2 Tbs. Maple Syrup

1 tsp. vanilla extract

2 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. grated nutmeg

1/4 tsp. ground allspice

1/4 tsp  Coriander


In a large bowl Mix all of the filling ingredient together. Then I stash mine in the fridge while I pre heat the oven to 425. Then Fill the pie crust and bake the pie for 10 minutes. After that lower the temperature to 350 and bake for another 50 minutes. If the top is getting a little too brown just put some tin foil over it.



Hope you are all having a great fall. Tommorow, I’ll be back with a little sneak peek of the Knitting e-book i’ve been working on.



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