Vegan Pumpkin Pie
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This vegan pumpkin pie is rich, creamy, and perfectly spiced. Silken tofu replaces the eggs and dairy for a smooth, custardy filling that tastes just like the classic version, all baked in a nutty oatmeal pecan crust.
Pumpkin pie is one of those desserts that just feels like fall, and this vegan version might be my favorite twist yet. Instead of eggs and cream, it gets its silky texture from silken tofu, which blends right in with the pumpkin puree and warm spices. The result is smooth, custardy, and perfectly sweet. You’d never guess it’s dairy-free!
Table of Contents
Why I Love This Tofu Pumpkin Pie Recipe
This pie has become one of my go-to desserts when fall rolls around, especially for Thanksgiving. It’s cozy, wholesome, and such a crowd-pleaser, even for non-vegans. Here’s why it’s a keeper in my kitchen:
- Make-ahead friendly – You can bake it the day before, chill overnight, and it slices like a dream the next day.
- All the classic flavor – You’d never guess this pie skips the eggs and dairy. It’s perfectly spiced, smooth, and has that traditional pumpkin pie taste everyone loves.
- Simple and wholesome – Made with real ingredients like pumpkin puree, silken tofu, and maple syrup for natural sweetness.
- A crust worth talking about – The oatmeal pecan crust adds a nutty, buttery flavor that balances the creamy filling so well.
- Perfect for gatherings – I love serving this one at Thanksgiving. It feels festive and homemade but comes together without a lot of fuss.
“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…”
Ingredients Needed
You only need a handful of wholesome ingredients for this vegan pumpkin pie. There’s a cozy homemade crust and a silky, tofu-based filling that tastes just like the classic.
- pecan oat crust – made with chopped pecans, rolled oats, coconut sugar, coconut oil, cinnamon, and salt. It’s nutty, naturally sweet, and holds together beautifully. If you’re in a rush, you can use your favorite store-bought crust, but I highly recommend the homemade version.
- pumpkin puree – the heart of the pie! Use pure pumpkin puree (not pumpkin pie mix) for the best flavor. Homemade pumpkin puree also works perfectly.
- 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.
How to Make Tofu Pumpkin Pie
Making this tofu pumpkin pie is easier than it looks. The crust is toasty and nutty, and the filling comes together in just minutes. It’s one of those desserts that feels fancy but couldn’t be simpler to make.
- Toast the oats and pecans – Spread the oats and pecans on a baking sheet and toast until golden and fragrant. This step adds so much flavor, so don’t skip it.
- Blend up the crust – Once cool, add the oats and pecans to a food processor with coconut sugar, coconut oil, cinnamon, and salt. Pulse until the texture looks like wet sand. Stop before it turns into a paste so you still have a little crunch.
- Press and bake – Coat a 9-inch pie dish with cooking spray and press the crust mixture into the bottom and up the sides. Bake until lightly golden, then let it cool completely.
- Make the filling – In a blender or food processor, combine pumpkin puree, silken tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla, and salt. Blend until silky smooth, scraping down the sides as needed.
- Bake the pie – Pour the filling into the cooled crust and bake until the edges are set but the center still has a little jiggle.
- Chill and serve – Cool completely at room temperature, then refrigerate for at least 2 hours or overnight. Slice, top with coconut whipped cream, and enjoy every creamy, pumpkin-filled bite.
Brittany’s Tips
- Chill time is key: Let the pie cool completely before moving it to the fridge. Chilling overnight helps it set and brings out the best pumpkin flavor.
- Customize the spice level: If you love those cozy fall spices, try adding a pinch of ground cloves or ginger for more depth. Prefer it mild? Stick with just cinnamon for a softer, classic flavor.
- Watch for the wobble: The pie is ready when the edges are set but the center still jiggles slightly. It’ll firm up as it cools, so don’t overbake it.
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 to Try
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
- Storage: Keep any leftover pie covered in the fridge for up to 5 days. It actually tastes even better the next day once the flavors have time to meld.
- For a non-vegan option: Try my healthy pumpkin pie. It’s made with eggs for that classic custardy texture but still has a wholesome, lightened-up feel.
- Recipe inspired and adapted from Food Network.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Why bake the filling for so long? There’s no egg in it, and the tofu is edible as it is, and the squash is cooked, and the crust is baked! After 20 minutes I decided to take it out of the oven as the top was beginning to brown. Later, I tried it and it was fine, a nice pudding like consistency with a mildly crunchy bottom.
Hi! The longer the pie bakes the more it sets up to be closer to a pumpkin pie texture. I’m glad you still enjoyed it after 20 minutes though!
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!