Irresistible Pumpkin Pie


The Vegan Connection created this delightful recipe.


  • 2 cups canned pumpkin, solid-pack
  • 1 cup full fat soymilk
  • 3/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 Tbs. molasses or blackstrap molasses
  • 1 tsp. cinnamon, grounded
  • 1 tsp. vanilla
  • 1/2 tsp. ginger, ground
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. allspice or cloves, grounded
  • 9″ unbaked pastry crust  (see recipes in Desserts)


In a blender, combine all ingredients.  Pour the filling into the pastry crust and bake at 350 degrees F. for 60 minutes, covering the edges with foil if they begin to brown too quickly.   Cool on a rack, cover, and refrigerate overnight before serving (It needs a day to set really well).


About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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