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Vegan Pumpkin Chiffon Pie

The highlight of Thanksgiving dinner in my family was always my mom's pumpkin chiffon pie. It was actually light and fluffy, and even pumpkin pie haters loved it. Even before I quit eating eggs I felt kind of iffy about the raw egg whites in her recipe. I was afraid I'd never be able to match it with vegan ingredients, but I think this comes pretty close.

Blend in blender until very creamy:


In a small saucepan bring to a boil:

When thoroughly dissolved, remove from heat and add

Combine mixtures in a bowl and whip with an electric mixer until very creamy, about 3 minutes. Pour into a prebaked 9" pie shell. Chill several hours before serving. Serve with whipped Soyatoo topping.