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.
- Recipe adapted from Food Network’s Vegan Pumpkin Pie recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Keywords: pumpkin pie, healthy, tofu, vegan dessert, desserts, thanksgiving, vegan, gluten free, oil free, refined sugar free, blender