Vegan Pumpkin Pie

Whoa! Vegan pumpkin pie?! Who knew it was possible? And it was so good! I made this for Thanksgiving last week so my daughter would have something sweet to eat while the rest of the family enjoyed dessert.


I had to use a combination of recipes to make this work, but it came out really well! I would highly recommend this – whether you are vegan or not.

For the filling, I started with a recipe that I have developed over the past several years. It is a combination of three recipes. I merged the King Arthur Flour recipe, Moosewood recipe and Horn of the Moon – a restaurant that used to be in Montpelier, Vermont. I’m not even quite sure how I came up with this combination, but it is pretty amazing.

I used my favorite parts of each recipe. I like using cream instead of evaporated milk from the KAF recipe. The Moosewood recipe has the best spice mix I’ve ever used in a pumpkin pie – it really packs a punch! The Horn of the Moon recipe whips up the egg whites before folding it in to the pumpkin mixture – giving it a very light texture. I thought whipping up aquafaba as a substitute would work in the same way. I also used a little corn starch to thicken it and help it set. You could probably also use tapioca starch or arrowroot powder – corn is just what I had on hand.


whipped aquafaba

To replace the cream, I used coconut milk. The flavor of coconut milk was not noticeable, which was my hope. I opened the can without shaking and removed the liquid, using only the thick cream.


aquafaba folded into pumpkin mixture

I have to admit, when it was ready to go in the oven, I was concerned that it was going to come out tasting like cooked pumpkin purée because it was so thick. The texture ended up being perfect.


ready for the oven

I also topped it off with some coconut whipped cream.



Oh, and in case you are wondering – no, my daughter did not try any. Everyone else enjoyed it though!

I think my next attempt at making something vegan for my daughter will be for her 2nd birthday next week – I have no idea what I am going to do since she doesn’t seem to have much interest in baked goods.

Vegan pumpkin pie recipe


1 prepared 9″ pie crust

1 1/2 cups pumpkin purée

1 can coconut milk (coconut cream if you can find it), liquid poured off

3 tbsp corn starch

3/4 cup brown sugar

1/2 tsp salt

1/2 tsp cloves

2 tsp cinnamon

2 tsp ginger (powdered)

6 tbsp aquafaba

Making the pie

Stir or blend together pumpkin purée, sugar, salt, spices, coconut milk, and corn starch (in blender if desired).Whip aquafaba to soft white peaks with a mixer. Gently fold into pumpkin mixture.Pour into prepared pie shell.

Bake 15 minutes at 425 F, reduce heat to 350F. Bake additional 45 minutes or until set. Refrigerate until set or overnight (ideal).

Vegan oatmeal breakfast bread


Hello, hello!

Well, it has been quite some time since I have written anything – I guess that is what happens when you have a kid and work full time (and occasionally take classes). I have continued to bake some, although it has mainly consisted of lunches for my daughter (I often make veggie patties – I have a wide variety of hits and misses).

Another reason that my baking has been limited is because she has numerous food allergies, including dairy, egg, peanuts, and sesame. This has limited me, but also inspired me to try new recipes and new ingredients for her. We are hopeful that she will grow out of the dairy and egg allergies, and to improve the chances, I make muffins that contain baked egg and milk in them, which she is able to tolerate. The limitation here is her palate – she will only eat the apple oatmeal muffins! I have tried blueberry (she loves blueberries, and whoever heard of someone not liking a blueberry muffin!), banana (I might try these again because for a while she simply did not like bananas, but now she loves them). This is making her sound like a picky eater, but in reality, she is a fantastic eater and insists on food to be flavorful – packed full of spices (she loves Indian food).

The point of this story is that I am going to try to take this blog in a new direction. I am going to post some of the allergy-friendly foods and how I modify the recipes for others to try. I hope to continue to bake buttery, eggy goods for myself and will post about them when I can, but I would like this to become a resource for people managing egg and dairy allergies. In general, I probably won’t need to do much about the peanut and sesame with my baking, although everything will be free of those ingredients. Because we do not have wheat or gluten allergies, I will continue to bake with regular flours. I may occasionally use tree nuts, but it will often be the case that they can be left out or an alternative could be used (for example in the case of almond milk – soy or rice milk could be used). Some common egg replacements include “flax eggs” and aquafaba (the liquid from a can of chick peas.

There are certainly a lot of allergy-safe recipes out there, I just hope to contribute to the community.

With that, I will share Dorie Greenspan’s recipe for “Oatmeal Breakfast Bread,” which I modified to remove the egg and dairy. The recipe can be found in “Baking: From My Home to Yours.” This is a great bread to make ahead and share. It was a very soft bread with a delicious flavor.


For the topping

1/4 cup packed brown sugar
1/4 teaspoon cinnamon

For the bread

2 tablespoons ground flax seed
1 1/4 cups unsweetened applesauce
1/3 cup canola oil
1/4 cup coconut yogurt (or other non-dairy yogurt)
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1/2 cup diced dried figs, apples, apricots, or raisins – or a mixture
1 cup old fashioned oats

Making the Bread


Preheat the oven to 350 degrees F. Prepare a 9×5 inch loaf pan by coating with oil and dusting with flour.

Begin by making “flax eggs” – mix the flax seed with water and set aside.

Whisk the applesauce, oil, and coconut yogurt together.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Toss a little of the mixture with the diced fruit, and set aside.


Stir the oats into the dry ingredients. Stir the flax eggs into the liquid ingredients, then pour over the dry ingredients. Stir just until evenly moistened.


Gently scatter and mix in the dried fruit into the mixture. Scrape the batter into the pan and sprinkle with brown sugar/cinnamon topping mixture.


Bake for 55-65 minutes, or until the bread is browned and a knife inserted into the center comes out clean.Transfer to a rack to cool for 5 minutes, then run a knife around the sides of the pan to unmold. Cool to room temperature.


Chocolate Peanut Butter Torte

Birthdays are only once a year, right? So you may as well celebrate with a rich, intense, torte. And oh my, does Dorie have a good one!

Hubby’s birthday is St. Patrick’s Day, so celebrations often include thick Irish beer, pub crawls, and other typical St. Paddy Day shenanigans. Not this year. Instead, he cooked Peking Duck for us and I made a chocolate peanut butter torte. But we did drink Murphy’s Irish Stout for the occasion.

This recipe is not something that should be consumed by just two people – it should be shared at a big party. But, our little one isn’t eating solids yet, so it was up to the two of us.

The recipe begins with an entire package of Oreos, combined with some butter, for the crust. The mixture is pressed into a spring form pan.

And the calories just keep adding up from there.

The filling consists of heavy cream, almost an entire jar of peanut butter, chopped peanuts and mini chocolate chips, powdered sugar, and cream cheese. Oh my!


All of that gets piled into the Oreo crust and then chilled.

Never fear, there is more! Next comes the ganache topping along with some chopped peanuts sprinkled on the top.

This was an incredible dessert – the heavy cream is whipped up and folded into the peanut butter and cream cheese, making it a bit fluffy. Who doesn’t love an oreo crust? And the chocolate ganache is just the icing on the cake. Really.

I would recommend this for a feast, but suggest you share with more than just one other person.

Previously, I’ve written about the Baked Alaska from Baking Chez Moi for my husband’s birthday. Other birthday desserts have included Dorie’s Devil’s Food White-Out Cake, Smitten Kitchen’s Car Bomb cupcakes (made in cake form), and one other that we simply cannot remember (must have been a good St. Patrick’s Day!).