Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
It just wouldn’t be autumn without pumpkin pie, and I’m happy to say that this simple Vegan Pumpkin Pie is easy to make and a crowd pleaser for vegans and omnivores alike! Not only that, but it’s also secretly healthy, high in protein and made without refined sugars or added oils. You can serve it with your favourite dairy free ice cream, with dairy free whip on top, or enjoy it as is. It’s silky, smooth and baked just enough so that it’s cooked, but not dry.
To make from start to finish, this pie takes about 20 minutes of hands on time, and from start to finish about an hour (excluding chill time). If you use a store bought crust, you can make it even more quickly! It’s a wonderful pie that can also be prepared in advance and stores well if you end up with any leftovers, that is. 😉
First, you’ll want to pre-bake your pie crust and while that’s in the oven you can blend up your pie filling ingredients.
When the crust and filling are ready, simply pour the filling right into the crust. Shake and tap out any air bubbles, then pop the whole pie back into the oven. Once baked, let cool to set and enjoy!
We’ll be using only 10 ingredients to make this Vegan Pumpkin Pie, and it is, as the name suggests, vegan. It’s also gluten free, refined sugar free, oil free, and can be made nut free as well*
What’s in this Vegan Pumpkin Pie?
Silken tofu → This is our secret ingredient! This eliminates the need for any dairy ingredients in the base, and creates a creamy, but still silky texture. Trust me when I say you won’t taste it! Bonus: it adds a nice boost of protein to the dish.
Pumpkin purée → No surprise here, just make sure you use pumpkin purée and not pumpkin pie filling.
Granulated sugar → I opted to use coconut sugar, but any granulated sugar will work.
Maple syrup → For a touch of additional sweetness, and moisture to the filling, a little bit of maple syrup.
Arrowroot starch → This is the binding ingredient to achieve a perfect pumpkin pie texture, but I’ll include a few substitutions below.
Pumpkin pie spice → Flavour, flavour, flavour! You can use a hand blended mix of spices, or use a storebought pumpkin pie spice.
And a few other baking ingredients like vanilla extract, a pinch of salt for good measure and an optional tablespoon of nut butter for texture. *Omit the nut butter, or use seed butter in place to make this nut free!
Secrets to success
Do make sure that your pumpkin pie filling is blended smoothly before filling your pie crust. The ingredients should blend quite easily, as all the ingredients are quite soft, but look out for any potential arrowroot starch/cornstarch dry pockets.
I updated this recipe in October of 2020, and reduced the maple syrup by 2 tablespoons and added a tablespoon of nut/seed butter. This was primarily for textural reasons, as I wanted to see if I could find a way to prevent breakage in the pie top, and I found that it did help slightly. Cracks in your pie top are nothing to worry about, though!
Since the recipe is vegan, you can test your pie mix before filling your crust. Please do so and adjust sweetness/spice level as you see fit! I know everyone has their own pie preferences.
If you don’t want to make your own pie crust, you can also use your own store-bought crust. There are a few vegan varieties on the market now, and a few that are “accidentally vegan” so just read the ingredients!
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
A healthy vegan take on the classic Pumpkin Pie. Made without gluten, oil or refined sugars.
vegan pie crust of choice*
1 can of pumpkin purée (roughly 15oz)
8 oz silken tofu
2/3 cup granulated sugar (I used coconut sugar, which adds a nice caramel note)
2 tbsp maple syrup or other liquid sweetener
2 tbsp arrowroot starch, or cornstarch or tapioca flour
1 tbsp cashew butter, almond butter, or other nut/seed butter (optional)*
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp salt
Pre-bake your pie crust or prepare according to directions.
Once the piecrust is ready, make sure your of your oven has preheated to 350°F while you prepare the pie filling
In a high-speed blender or food processor add all of your ingredients and blend until completely smooth. Taste the filling, and add additional sweetener or spices as needed.
Transfer the pie filling into your pie shell, and bake at 350° for about 35-40 to minutes, or until the top is lightly golden brown and the filling is set. Use a toothpick to check whether the center is cooked through.
Remove the pie from oven, and allow to cool for at least an hour to allow the filling to set further. You can chill it in the refrigerator to speed up the cooling as well.
You can use store bought pie crust of choice (do read the labels as many are accidentally vegan friendly), or use your favourite pie crust recipe. I really like this crust recipe from From My Bowl.
This recipe was modified as of October 2020–I reduced the maple syrup from 1/4 cup to 2 tbsp, and included an optional 1 tbsp of nut/seed butter as I found it helped with the overall texture of the pie.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…