Vegan Pumpkin Pie

Vegan Pumpkin Pie

You can make delicious American pumpkin pie without using eggs or dairy products. It tastes no different from regular pumpkin pie and is just as delicious!

Ingredients: One 22-cm pie

Basic, Simple Pie Crust
Recipe ID: 450257
Kabocha squash steamed in a rice cooker for 25 minutes (with skin)
2 heaping cups
Soy milk
1 cup
Beet sugar
1/2 cup
Plain flour
1/4 cup
Molasses or brown sugar syrup
1/2 tablespoon
Vanilla extract
1/2 teaspoon
Cinnamon powder
1 teaspoon
1/2 teaspoon
Grated ginger
1/2 teaspoon
1/2 teaspoon


1. Make the pie crust, and thinly spread it out in the pie pan up to the edges.
2. Place all of the ingredients except for the pie crust in a blender or food processor, and process until it's smooth.
3. Pour the Step 2 mixture into the Step 1 pie crust. Flatten out the top.
4. Bake in a preheated oven at 220℃ for 10 minutes, then reduce to 170℃ and bake for 40 minutes. Remove and place on a rack to cool.
5. This picture was taken just after baking, so the back crust fell off a bit.

Story Behind this Recipe

I wanted to enjoy the authentic taste of American pumpkin pie without using any American canned pumpkins, evaporated milk, or eggs; in other words, a pumpkin pie that is simple, natural, and good for the body, using Japanese kabocha squash. After taking various recipes into account, I perfected this taste which is just right for me!