PP: Pumpkin Pudding Pie

Chef:  Vicki Brett Gach
Makes:  1-9 to 10“  pie
Prep Time:  5 minutes
Cooking Time:  40-50 minutes
Total Time:  45-55 minutes
Refrigerate at least an hour after cooling


  • 1 15-oz can cooked pumpkin 
  • 1 c unsweetened soy milk
  • 1/3 c organic brown sugar
  • 1/3 c sucanat or organic whole cane sugar
  • 3 T organic cornstarch
  • 3/4 t cinnamon
  • 1/2 t pumpkin pie spice
  • 1/8 t nutmeg
  • 1 t vanilla extract


  1. Preheat oven to 375 degrees. 
  2. In a blender process all ingredients together until combined well. Pour mixture into a ceramic pie dish.
  3. Bake 40 to 50 minutes, or until center is set. Remove from oven, and cool on wire rack for 1 hour.
  4. Refrigerate for at least 1 hour. Serve chilled.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.


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