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
“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…”
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.
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 vanilla
- 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!
I LOVED this pie. I used sweet potatoes instead of a can of pumpkin. It was a huge hit at Thanksgiving and I will definitely make it again.
I’ve burnt nuts in the oven too many times, so during each round of baking I checked at least 5-10 minutes before it was supposed to come out, and I did end up pulling it out a bit early every time. My crust ended up a dark brown color and almost looks burnt but it tastes exquisite, very toasty and nutty and perfectly salted, and the filling is delicious and the perfect consistency.
I prepared my sweet potatoes by boiling them whole for 45-50 min and then throwing them in the food processor, skin on, with everything else.
Thank you for this recipe!! I will be back for more!
So glad you loved this pie, Zoe! Your sweet potato version sounds amazing and I’m happy the early pulls kept the crust just right and the filling perfect. Thanks for coming back to leave a review, I really appreciate it.
Hi,
I combined your recipe with my old Joy of Cooking
Spices for the filling: 1 teaspoon cinnamon, 1/2 teaspoon Ginger, 1/4 teaspoon Nutmeg, 1/4 teasppoon Allspice.
I removed the oil, actually I removed the coconut (too much saturated fat for me)
The cream on top is cashew cream (cashews, water, vanilla bean)
Thanks for reminding me that it’s a day to be greatful.
thanks for all you do to bring community together.
Be well,
🙂
Thanks so much for trying this recipe and for sharing your tweaks. I love hearing how you made it your own. Cashew cream sounds amazing on top. I really appreciate your kind words and hope you had a great holiday!
Hi, I want to try this recipe but need to substitute out the coconut oil (sugar is fine). Can I use a vegan butter? Coconut oil causes anaphylaxis for me!
Hi Renee – I haven’t tested this swap myself, but vegan butter should work in place of the coconut oil. The crust might turn out a little softer, but it should still hold together well.
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!
hello and thank you so much! my sons and i cannot wait to make this one. my youngest bought a pie pumpkin just for this recipe. i appreciate all these wonderful recipes!
AH YAY! I appreciate you being here. Enjoy this recipe!
My crust hasn’t set completely. It did a little, but it’s still very spreadable. Should I keep baking it, or trust that it will finish when I bake it with the filling? I don’t want to burn it.
It will finish baking with the filling! Hope this comment isn’t too late!
If I wanted to use maple syrup as the sweetener instead of the coconut sugar would it work to increase the arrowroot by a tablespoon or 2, to compensate for the extra moisture?
Hey Abby, I’m not too sure since I haven’t tested it. Let me know if you try it and how the pie turns out!
I made it with 1/2 cup maple syrup instead of coconut sugar and used 3 T of arrowroot instead of what the recipe called for to offset for the additional moisture. I used date sugar (dehydrated ground up dates) in the crust. The texture of the pie was a little different from a traditional pumpkin pie but I don’t know if that is the tofu or my modifications. I also added 1/2 tsp ground ginger and 1/4 tsp cloves. It was super delicious and my family also loved it! A repeat for sure!
Hi! I cannot wait to make this recipe 🙂 this is just what I was looking for. I am wondering though if there’s a nut free replacement for the pecans, I wanna make this for thanksgiving but the people I’m with have a nut allergy. Could I maybe use coconut flour? Or more oats?
I think using more oats or even seeds like pepitas would work just fine! Let me know how it turns out if you try it.
Love this recipe and make it every year to have people guess the secret ingredient! Just wondering if the pie can be frozen??
I haven’t tried freezing it, but I don’t see why not! Let me know if you try it and how the pie turns out once defrosted.
Hi, this recipe is just what I was looking for! But could you please clarify how much pumpkin puree to use? Thanks so much.
Yes! I’m so sorry, I think something happened where the amount for the pumpkin got deleted. Just updated it for you!
Great recipe! Non-vegan friends asked, “Can we have another piece?”
Thank you!
Ahh, this makes me so happy to hear! Thanks for the review.
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.
Ahh yay! That makes me so happy to hear, Sarah. I’m so glad this recipe was a hit with everyone! If you’re looking to make a pumpkin pie bar dessert, I would recommend making these vegan pumpkin pie bars next time. 🙂
HOW MANY CUPS OF SILKEN TOFU DO I NEED TO USE TO EQUAL 8 OUNCES? Thanks again!
Hey Juliet – Tofu is typically measured by ounces. One package is usually 16 oz, so for this pie you’d need to use half of that.
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!!!
Hey Juliet – Sorry, I’m just seeing your comments. The pie should be cooked at 350, the same as the pecans and oatmeal.
Can you use an already made crust? If so would the cooking time and temp be different?
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!
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.
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?
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.
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?
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!
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?
Can I make the crust ahead of time? Like the night before and then whip up and bake the insides the next day?
Totally! I think that’d be just fine. 🙂
Hello. Can this recipe use firm tofu instead?
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. 🙂
Hi. Can this pie be frozen?
Thanks.
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. 🙂
Amazin pumpkin pie!
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!
Suggestions on substitutions for tofu?
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.
Could you use walnuts instead of pecans?
Yes, I think walnuts would work just fine! Let me know how the pie turns out if you end up making it. 🙂
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?
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.