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!
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.