Monday, August 22, 2011

Pumpkin Pie with Vegan Condensed Milk

I know we still have awhile until Thanksgiving but I just love pumpkin pie and I enjoy baking it year round. I usually make mine with tofu, which comes out okay but doesn't taste exactly like how I remember pumpkin pie to be. I decided to convert a regular dairy pumpkin pie recipe to a vegan one. The only challenge was making a vegan version of sweetened condensed milk. The secret to this is soy milk powder, which I found at Whole Foods. The condensed milk makes a world of difference and now I can't even tell that this pie is vegan!

Sweetened Condensed Milk
* 3/4 cup water
* 3/4 cup dry soy milk powder ( Try Better than Milk brand )
* 6 Tb non-dairy margarine
* 1 1/2 cups vegan sugar

Pumpkin Pie Mix
* 1 ( 15 ounce ) can of pumpkin puree ( not pumpkin pie mix )
* 1 recipe of vegan sweetened condensed milk ( equal to 14 ounces )
* 2 Tb cornstarch
* 1 tsp cinnamon
* 1/2 tsp ground nutmeg
* 1/2 tsp ground ginger
* 1/2 tsp salt
* 1 9" unbaked pie crust or 12 mini pie crusts

First make the condensed milk...

1. In a small saucepan, mix together the water and soy milk powder under medium heat until boiling. Turn off heat and set aside.

2. In another small saucepan, melt the butter under medium heat. Slowly whisk in the sugar until its all incorporated.

3. Add the hot milk and simmer for 5 minutes. Turn off heat and set aside.

Preheat oven to 425 F...

4. Whisk together the pumpkin puree, sweetened condensed milk, cornstarch, spices and salt in a medium bowl until smooth.

5. Pour into crust and bake for 15 minutes. Lower temperature to 350 F and bake for another hour or until a knife inserted one inch from the crust comes out clean. Cool and store in the refrigerator.




  2. Missed you!! Thank you for this wonderful recipe, I am a pumpkin freak!

  3. thank you millie!

    @whuteva - aww sorry i haven't been posting much. i've been kinda out of it lately. glad to hear youre a pumpkin freak too : ]

  4. These little pies look so cute and delicious! I still have a can of pumpkin puree leftover from the holidays...

  5. OMG!! I totally quit eating sugar and all the GOOD stuff before I even KNEW about VEGAN condensed Milk!!!!! SO COOL!!!!'s getting harder to be an uber healthy vegan!!! But that's good in a way as it is easier for the rest of the world to transition with this yumminess!

  6. @Jess - this would be the perfect reason to use that can : ]

    @get skinny - yes, i think sweets are the hardest to give up. if people can still have some of the things they enjoyed before they went vegan, i also think it would make the transition a lot easier.

  7. These look great. I like the individual serving size.

  8. 1. I absolutely love your header!
    2. I love this recipe - I normally use regular vanilla soymilk thickened with a bunch of stuff for my sweet potato pies. Maybe I could try making pumpkin pie one day. ^^

  9. Holy these look SO good and perfect yumyumyum.

  10. These turned out really well, thank for the great recipe! I found i needed to add more water to soy milk powder.

  11. That's really good to hear. Glad you liked them : ]

  12. hello,

    did you use the Better than Milk brand in this or another brand at whole foods? Thanks.

  13. Kudos to you on creating a vegan condensed milk recipe! This will be my go-to recipe when I want to convert something. Thanks.

  14. Sweetie - I used Better than Milk brand.

    Blessedmama - I am glad I can help. It really does come in handy to have : ]

  15. I like everything about this pumpkin pie.