The Best Classic Vegan Pumpkin Pie Recipe
This easy Vegan Pumpkin Pie is a healthier version of the classic holiday dessert. This vegan version is high in protein, gluten free, refined sugar-free, and oil-free! Plus it’s so tasty, that your non-vegan friends won’t even know the difference!
Servings: 8 -10 servings
Ingredients
- 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
Instructions
- 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.
Notes
Secrets to Success
Here are my top tips for making a perfect vegan pumpkin pie for any occasion.- 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 November 2021 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 sample your pie filling before pouring it into the crust. Then simply adjust the sweetness and spice level as you like! 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! I really like this crust recipe from From My Bowl.
- Recipe adapted from Food Network's Vegan Pumpkin Pie recipe.