Vegan Pumpkin Pie

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!

Slice of vegan pumpkin pie on a plate with whipped cream on top.

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.

Tables with plates of slices of vegan pumpkin pie. Forks and a bowl of whipped cream are to the side.

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 – make sure you grab pumpkin puree and not pumpkin pie filling, which is usually sweetened.
  • 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.
  • 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.

Slice of vegan pumpkin pie topped with whipped cream.

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.

Blender with ingredients for a vegan pumpkin pie including silken tofu, pumpkin, and coconut sugar.

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.

Image of crust for the vegan pumpkin pie in a food processor, image of blender pouring the pumpkin pie mixture into the pie pan and crust.

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!

Vegan pumpkin pie with a slice taken out of it. The pie is on a table with plates, forks, and cinnamon sticks.

Cooking for the Holidays? Here are More Upgraded Holiday Favorites!

If you make this vegan pumpkin pie, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is not only helpful for the EBF team, but for other EBF readers as well!

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Slice of vegan pumpkin pie topped with whipped cream.

Vegan Tofu Pumpkin Pie


  • Author: Brittany Mullins
  • Prep Time: 8 hours 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 9 hours 40 minutes
  • Yield: 8

Description

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.


Ingredients

Pecan-Oat Crust 

  • 1 1/2 cups chopped pecans 
  • 1 cup rolled oats 
  • 2 Tablespoons coconut sugar
  • 4 Tablespoons coconut oil, partially melted 
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Pumpkin Filling

  • One 15-ounce can pure pumpkin puree
  • 8 ounces silken tofu
  • 2/3 cup coconut sugar
  • 2 Tablespoons arrowroot powder or cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt 
  • coconut whipped cream, for topping

Instructions

  1. Preheat oven to 350°F. Toast pecans and oats on a baking sheet until golden and fragrant, 10-15 minutes. Let cool completely.
  2. 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.
  3. 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.
  4. 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 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

  • Category: Dessert
  • Method: Bake
  • Cuisine: Dessert

Nutrition

  • Serving Size: 1 slice
  • Calories: 293
  • Sugar: 22g
  • Sodium: 221mg
  • Fat: 14g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g

Keywords: vegan pumpkin pie

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    25 comments
    1. Sarah
      November 26, 2020 AT 10:44 pm

      Non vegan friends couldn’t tell there was tofu at all! I didn’t have pecans so I used a mix of peanuts walnuts and cashews for the crust. I also made in a square dish and was hoping to serve it as “bars”, but it wasn’t really firm enough for nicely cut pieces. Oh well, it was still delicious! I’d make again for sure.

    2. Juliet T. Gilbert
      November 26, 2020 AT 12:35 pm

      HOW MANY CUPS OF SILKEN TOFU DO I NEED TO USE TO EQUAL 8 OUNCES? Thanks again!

    3. Juliet T. Gilbert
      November 26, 2020 AT 12:14 pm

      I toasted the Pecans and Oatmeal flakes at 350, but at what temperature do I bake the actual pie?!!! …Do I also set the oven at 350 to bake the whole pie? Thanks!!!

    4. Debbie Rebhan
      November 25, 2020 AT 2:58 pm

      Can you use an already made crust? If so would the cooking time and temp be different?

      1. Brittany Mullins
        November 25, 2020 AT 3:36 pm

        Yes, you can definitely use a store-bought crust. I would just follow the instructions for the pie crust on the packaging and then cook the pie as directed in the recipe. 🙂 Let me know how it turns out if you try it!

    5. Carol
      November 24, 2020 AT 7:38 pm

      I made this filling and used a pre-made crust. When I tasted the batter, it seemed little bland. I added about 1 Tbsp Maple syrup and 1/4 tsp pumpkin pie spice. It came out great. The texture was a bit soft. Next time I plan to up the spices and maybe increase the cornstarch.

      1. Brittany Mullins
        November 25, 2020 AT 3:25 pm

        Hey Carol! Thanks for the feedback. You can definitely add more spices based on your taste preference. 🙂 The pie is definitely supposed to be soft, but was it mushy? Did you let it set up in the fridge before serving?

    6. Brittany
      November 19, 2020 AT 10:30 pm

      I wanted to make this. But I just “made” the crust and ended up with a pie pan of pecan oatmeal. What did I do wrong? I kept trying to bake it (25 to 30 min) to see if it would set up and now it just smells burnt.

      1. Brittany
        November 21, 2020 AT 10:00 am

        Update: Remade the crust melting the oil before adding it and only using 3TBSPs. Crust came out much more manageable. Pie filling is easy and delicious even raw. The pie turned out delicious! For a healthy, vegan pie it was better than expected!

        1. Brittany Mullins
          November 21, 2020 AT 6:54 pm

          Oh yay!! I’m so glad you got this crust to work for you, Brittany! Did you fully melt the oil or partially melt it?

      2. Brittany Mullins
        November 20, 2020 AT 12:50 pm

        Oh no!! I’m so sorry to hear that, Brittany. So the crust didn’t set at all? Did you use a food processor to combine the crust ingredients until it looked like the size of graham cracker crumbs or wet sand? Did you change anything about the ingredients you used?

    7. Brittany B
      November 19, 2020 AT 5:02 pm

      Can I make the crust ahead of time? Like the night before and then whip up and bake the insides the next day?

      1. Brittany Mullins
        November 19, 2020 AT 6:07 pm

        Totally! I think that’d be just fine. 🙂

    8. Yesica
      December 2, 2019 AT 11:09 pm

      Hello. Can this recipe use firm tofu instead?

      1. Brittany Mullins
        December 3, 2019 AT 7:32 pm

        Hey Yesica – I am not sure, I have only used silken tofu in this recipe and I’m not sure if the firm tofu would change the consistency or not. Definitely let me know if you end up using firm tofu and how it turns out. 🙂

    9. Dona L Roberts
      November 13, 2019 AT 12:30 pm

      Hi. Can this pie be frozen?
      Thanks.

      1. Brittany Mullins
        November 13, 2019 AT 4:11 pm

        Hi Dona! I haven’t tried freezing it yet, but I think it should freeze just fine. Just make sure it’s fully cooled and stored in an airtight container in the freezer. Let me know if you try it and how it turns out. 🙂

    10. Mold Clean Pro
      November 9, 2019 AT 3:55 pm

      Amazin pumpkin pie!

      1. Brittany Mullins
        November 10, 2019 AT 7:07 pm

        Woo-hoo! Thanks for trying this recipe. I’m so glad you enjoyed it. And thanks for coming back to leave a comment and star rating, I so appreciate it!

    11. Jenna
      November 8, 2019 AT 10:54 pm

      Suggestions on substitutions for tofu?

      1. Brittany Mullins
        November 8, 2019 AT 11:45 pm

        Hey Jenna! I’ve only tested this recipe with tofu. I don’t recommend swapping it for anything else as it’s a big component to the pie and helps to make it extra creamy.

    12. Emmylou
      November 8, 2019 AT 7:27 pm

      Could you use walnuts instead of pecans?

      1. Brittany Mullins
        November 8, 2019 AT 11:43 pm

        Yes, I think walnuts would work just fine! Let me know how the pie turns out if you end up making it. 🙂

    13. Kate
      November 8, 2019 AT 10:19 am

      This recipe looks awesome, but I avoid soy for health reasons. Do you have any suggestions for what would work as well as a substitute?

      1. Brittany Mullins
        November 8, 2019 AT 11:47 pm

        Hi Kate! I haven’t tested this recipe with anything besides tofu, so I don’t have another recommendation. The tofu is a big component to the recipe and helps to make the pie extra creamy.

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