Easy Vegan Pumpkin Pie | Dietitian Debbie Dishes

If you are looking for a vegan version of your favorite Thanksgiving dessert, you’re going to love this easy vegan pumpkin pie recipe. Just 9 simple ingredients and less than 5 minutes of active prep time to recreate this delicious vegan Thanksgiving dessert.

Planning a vegan Thanksgiving dinner can be overwhelming as so many classic dishes have animal products in them. Luckily, you don’t have to stress about dessert any longer! This easy vegan pumpkin pie couldn’t be any simpler to whip up – especially when you use a store-bought pie crust. (I gladly take advantage of this shortcut!)

Instead of coconut cream or cashew cream, this vegan pumpkin pie gets its creamy texture from silken tofu. I’ve used silken tofu before in desserts like this delicious chocolate tofu mousse. I find it much easier to work with than coconut milk and there’s no need to prep anything in advance like when making a cashew cream.

This holiday season, even your non-vegan friends and family members are going to love this vegan take on a traditional pumpkin pie. 

Ingredients You’ll Need

• Canned Pumpkin: make sure to buy canned pumpkin puree rather than pumpkin pie filling which comes pre-seasoned. You can also use homemade pumpkin puree. We like Libby’s brand of canned pumpkin best as some brands of canned tend to be too watery.
• Silken Tofu: you’ll need the shelf stable silken tofu that comes in a vacuum sealed carton. In a pinch, you can used soft tofu from the refrigerated section, just make sure to drain it well before using.
• Pure Maple Syrup + Brown Sugar: this combination of sweeteners adds caramel-like flavor that pairs so well with the pumpkin and cinnamon. You can use coconut sugar in place of the brown sugar if you prefer. 
• Cornstarch: a little corn starch helps thicken and stabilize this egg free pumpkin pie recipe. You can substitute with arrowroot, potato starch, or tapioca starch if you prefer.
• Pumpkin Pie Spice: this spice blend usually includes cinnamon, nutmeg, allspice, and ginger. You can make your own or buy the blend and use in a variety of fall dishes.
• Vegan Pie Crust: there are so many dishes to worry about on Thanksgiving, that I’m all for using a store-bought crust to make things easier! However, if you want to make your own homemade pie crust, I like this vegan pie crust recipe from Vanilla and Bean.

How to Make Vegan Pumpkin Pie with Tofu

Step One: Add all of your ingredients for the vegan pumpkin pie filling to a blender and puree until smooth.

Step Two: Pour the pumpkin filling into your prepared pie crust in a pie dish. Bake for 40-45 minutes or until crust is golden brown and the filling has darkened in color. Allow to cool to room temperature on the counter for an hour before transferring to the fridge to cool completely.

Serving Suggestions

Be sure to check out my vegan Thanksgiving recipes post for tons of other inspiration of vegan dishes to serve this year alongside this dairy free pumpkin pie recipe. Here are a couple of ideas of how to top your pumpkin pie for serving:

• Whipped Cream: the classic way to serve pumpkin pie is with a dollop of whipped cream of course! There are so many great dairy-free versions available now – we usually just pick up one of those from the store rather than make our own.
• Chopped Nuts: add some chopped nuts like pecans or walnuts as a crunchy pie topping.
• Crumbled Gingersnaps: add some crunch to your pie by topping with some crumbled gingersnaps. I love all those flavors together.

How to Store

• Fridge: Store leftover pie wrapped in plastic wrap or aluminum foil for up to 4 days.
• Can you freeze vegan pumpkin pie? Yep! Wrap in plastic wrap or foil to avoid freezer burn and place in an airtight container in the freezer for up to 4 months. Allow the thaw overnight in the fridge before serving.

Frequently Asked Questions

Easy Vegan Pumpkin Pie

Created by: Deborah Murphy

Prep Time 4 hours hours 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 4 hours hours 50 minutes minutes

If you are looking for a vegan version of your favorite Thanksgiving dessert, you’re going to love this easy vegan pumpkin pie (no coconut). Just 9 simple ingredients and less than 5 minutes of active prep time to recreate this delicious vegan Thanksgiving dessert. 

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Instructions

• Preheat the oven to 350 degrees Fahrenheit.

• Add all of the pumpkin pie filling ingredients to a blender and puree until smooth. Pour into your prepared pie crust.

• Bake fro 40-45 minutes or until filling is darkened and has just a slight jiggle in the center.

• Cool on a cooling rack on the counter for 1 hour then transfer to the fridge for at least 3-4 hours to cool completely.

• Slice and serve with vegan whipped topping and a sprinkle of cinnamon.

Notes

• Don’t over-blend the filling: blend just until smooth. Use a hand mixer if you don’t have a blender. 
• Canned pumpkin puree is best as homemade pumpkin puree is usually more watery. Our favorite brand of pumpkin puree is Libby’s.
• Here is a recipe for homemade pumpkin pie spice. 

Nutrition

Serving: 1slice | Calories: 236kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 170mg | Potassium: 262mg | Fiber: 2g | Sugar: 22g | Vitamin A: 8274IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg

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