Vegan Pumpkin Pie
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Published Nov 08, 2019, Updated Nov 22, 2024
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For this delicious vegan pumpkin pie, silken tofu replaces the eggs and dairy and the filling is put into a flavorful and nutty oatmeal pecan crust.
Man oh man, I can hardly look at these pictures without having my mouth water and tummy rumble! This pumpkin pie is SO good. Impress your guests with this tasty dessert… Trust me, they won’t even notice that it’s vegan!
Table of Contents
Why You’ll Love This Pie
- Perfectly creamy texture – This pumpkin pie is silky smooth and rich, thanks to the magic of silken tofu and pumpkin puree.
- A wholesome twist – Made with a pecan-oat crust and naturally sweetened with coconut sugar, this dessert is healthier than your average pumpkin pie.
- Totally vegan and dairy-free – No eggs or dairy here! This pie is completely plant-based and perfect for everyone at your holiday table.
- Easier than it looks – Don’t be intimidated. This recipe uses simple ingredients and straightforward steps for a show-stopping pie.
- Perfect for the holidays – Whether it’s Thanksgiving, Christmas, or just a fall-inspired treat, this pie will have everyone coming back for seconds.
Ingredients in This Vegan Pumpkin Pie
There are two main parts to this pie: the crust and the pumpkin filling. I opted to make my own pecan oat crust but if you’re running short on time or have a favorite store-bought crust, feel free to use that! I will say, this homemade version is crazy delicious and super simple to make!
- crust – a mixture of chopped pecans, rolled oats, coconut sugar, coconut oil, cinnamon and salt.
- pumpkin puree – the heart of this pie! You can use store-bought canned or make homemade pumpkin puree. Just make sure you’re using pure pumpkin puree and NOT pumpkin pie mix, which is pre-sweetened.
- silken tofu – yes, this pie has tofu in it! It replaces the eggs and dairy and makes the pie ridiculously creamy. Don’t worry, you can’t taste it or tell that it’s made with tofu.
- arrowroot powder or cornstarch – helps set the filling so it slices beautifully.
- spices – bring on all the pumpkin pie spice flavors! I used cinnamon, nutmeg, vanilla and salt.
- whipped cream – what is pie without whipped cream? I used coconut whipped cream as a topping.
Substitutions
- Coconut sugar: Maple sugar or light brown sugar can easily step in here. If you’re looking to reduce sugar, you could even try a monk fruit sweetener, though it might slightly alter the taste.
- Coconut oil: Melted vegan butter or even avocado oil can sub in for coconut oil if that’s what you have on hand. Just don’t skip the fat entirely—it holds the crust together!
- Arrowroot powder or cornstarch: Either works like a charm, so pick whichever you have in your pantry. Tapioca starch is another great option!
- Non-vegan: We’re using silken tofu here as a creamy binder instead of the eggs or heavy cream you’d find in traditional pumpkin pies. If you’re not worried about keeping this recipe vegan, you might want to try my healthy pumpkin pie—it’s a delicious option that uses eggs for that classic pumpkin pie texture!
How to Make Tofu Pumpkin Pie
You’ll start by toasting the pecans and oats on a baking sheet until golden and fragrant. Don’t skip this step! Toasting the nuts and oats adds so much flavor. Add the cooled toasted pecans and oats and the rest of the crust ingredients to a food processor. Pulse until the pecans and oats are the size of graham cracker crumbs and looks like wet sand. Make sure you don’t over process this mixture.
Spray a 9-inch pie plate with cooking spray and press the crust mixture into the bottom and up the sides of the pie plate. Bake for 20-25 minutes and set aside to cool completely.
To make the filling, simply blend the pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt in a blender or food processor. Scrape down the sides of the blender or bowl as needed until the mixture is fully blended.
Pour the filling into the pie crust and bake for 40 minutes. It will be set around the edges but still jiggly in the center. Let it cool completely on a rack and then chill in the fridge for at least two hours or preferably overnight. It tastes best cold and this helps it solidify too.
Slice, top with coconut milk whipped cream and enjoy!
Brittany’s Tips
- Chill time is key: Patience is your best friend here. Let the pie cool completely before popping it in the fridge. Chilling overnight not only sets the filling but also enhances the flavors.
- Customize the spice level: Love the warmth of spices? Add a pinch of ground cloves or ginger to the filling for extra depth. Or, if you’re spice-averse, tone it down by sticking to just cinnamon.
If your friends and family are anything like mine, dietary restrictions are all too common. I always like to see if anyone is steering clear of certain ingredients before I decide on what dish to bring for the holidays because I want everyone to be able to enjoy it (or at least most people… sometimes you can’t please everyone)! Here are some Thanksgiving dinner ideas for all different diets:
- Vegan Thanksgiving recipes – Need ideas for a full-on vegan feast? This post has over 15 recipes — everything from apps and main dishes to sides and desserts.
- Lentil loaf – This bad boy is gluten-free, vegan and soooo tasty! Seriously, it gets rave reviews every time I make it and has a 4.9 star rating from 16 reviewers here on EBF.
- Thanksgiving veggie tray – I mean how cute is this turkey vegetable tray?! Vegan and gluten-free.
- Wild rice stuffing – Gluten-free, vegan and a total crowd pleaser! Plus, it’s so pretty with the dried cranberries.
- Roasted root vegetables – A Thanksgiving table staple. Gluten-free and vegan.
- Quinoa spinach salad – Yes, I am THAT girl… the one who brings salad to Thanksgiving dinner. Gotta get your greens when you can. This one is gluten-free and vegan too.
Storing Leftovers
Refrigerator: Store leftover pumpkin pie in an airtight container or covered with plastic wrap in the fridge for up to 5 days. The pie tastes even better the next day, so it’s perfect for making ahead!
Freezer: If you’d like to freeze your pie, allow it to cool completely, then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 1 month. To serve, let the pie thaw overnight in the refrigerator.
Frequently Asked Questions
Yes, silken tofu is key for the creamy, custard-like texture of this vegan pie. Other types of tofu won’t blend as smoothly, so stick with silken for the best results.
The pie should be set around the edges but still have a slight jiggle in the center. It will firm up as it cools. Overbaking can cause the filling to crack, so keep an eye on it!
Make sure you’re using the correct amount of arrowroot powder or cornstarch. These thickeners are essential for achieving that perfect pumpkin pie consistency.
More Vegan Holiday Recipes
- Vegan Thanksgiving Recipes To Try This Year
- Healthy Sweet Potato Casserole
- Vegan Lentil Loaf (Vegan Meatloaf)
- Wild Rice Stuffing
- Roasted Root Vegetables
- Vegan Chocolate Pie
- Cherry Crisp
- Hanukkah Gelt Peanut Butter Blossoms
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Vegan Tofu Pumpkin Pie
Ingredients
Pecan-Oat Crust
- 1 ½ cups chopped pecans
- 1 cup old fashioned rolled oats
- 2 Tablespoons coconut sugar
- 4 Tablespoons coconut oil, partially melted
- ½ teaspoon cinnamon
- ½ teaspoon salt
Pumpkin Filling
- 1 (15 ounce) can pumpkin (or homemade pumpkin puree)
- 8 ounces silken tofu
- ⅔ cup coconut sugar
- 2 Tablespoons arrowroot powder or cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- coconut whipped cream, for topping
Instructions
- Preheat oven to 350°F. Toast pecans and oats on a baking sheet until golden and fragrant, 10-15 minutes. Let cool completely.
- Add cooled toasted pecans and oats, coconut sugar, coconut oil, cinnamon and salt in a food processor and pulse until pecans and oats are the size of graham cracker crumbs and the mixture looks like wet sand. Don’t over process. Prep a 9-inch pie plate by spraying with cooking spray or rubbing with coconut oil. Press mixture into bottom and up sides of the pie plate. Bake in pre-heated oven for 20-25 minutes. Let crust cool completely on a wire rack.
- To make the filling, use a high powered blender or food processor and blend pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt until completely smooth, scraping down the sides of the blender or bowl as needed.
- Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. It should be set around the edges but still jiggly in the center. It will set more as it cools.
- Let cool completely on a rack before transferring to the fridge to chill for at least 3 hours, preferably overnight. Slice and serve cold with coconut milk whipped cream on top.
Notes
- Recipe inspired and adapted from Food Network.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What could I use to substitute for the oil? I don’t eat oil.
You could try applesauce as a replacement, but I’m not sure how it will work in the crust. The crust might not get as crisp. Let me know if you try it!
I really liked this recipe but feel that triple cooking the ingredients in the crust is too much. The pecans and oats toasted, then the crust baked, then once again baked when the filling is put in.
40 minutes for the filling in 350 deg oven wasn’t enough, but the crust was getting quite dark. I finally pulled it out at 50+ min.
Nevertheless, the crust was GREAT but a smidge too dark. I also found the crust held up amazingly well over the next several days – in fact the whole pie got better over 2-3 days.
I’m going to shorten the crust bake time, and also possibly do a lighter toast of the pecans and oats.
Thanks so much for sharing your feedback. Glad you loved this recipe and it turned out great for you!
This is fabulous. I love it much better than traditional pumpkin pie, and people who eat it have no idea it’s made with silken tofu. Why this recipe is best is because you use coconut sugar, thank goodness. Instead of a crust, I bake it crustless in a 8×6 pyrex dish, 350 for 30 mins. Comes out perfect.
YAY! I am so glad this recipe turned out great for you, Linda. Thank you for your review + star rating, I really appreciate it!
I can’t have oats. what’s a good substitute for the crust?
Hi – I have not personally tried making this crust without the oats, but you might be able to replace the oats with flour instead. I would suggest 3/4 cup flour, although I’m really not sure how this would work. Let me know if you give this a try and how it turns out for you!
My husband and daughter adored this pie!!! We didn’t have silken tofu, just regular tofu, and it still turned out fantastic.
Ah yay! I am so happy to hear that this recipe was a hit for you and your family, Kyrie. Thank you for sharing our review + star rating, I so appreciate it!