Vegan Pumpkin Pie

4.44

51

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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.

More Vegan Holiday Recipes

4.44 from 46 votes

Vegan Tofu 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.
Prep Time: 8 hours 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 9 hours 40 minutes
Servings: 8

Ingredients  

Pecan-Oat Crust 

Pumpkin Filling

  • 1 (15 ounce) can pumpkin (or homemade pumpkin puree)
  • 8 ounces silken tofu
  • 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

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Dessert
Keyword: vegan pumpkin pie
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Get a free 3 day Clean Eating Meal Plan
Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




51 Comments

  1. 5 stars
    My husband and daughter adored this pie!!! We didn’t have silken tofu, just regular tofu, and it still turned out fantastic.

    1. 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!

    1. 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!

  2. 5 stars
    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.

    1. YAY! I am so glad this recipe turned out great for you, Linda. Thank you for your review + star rating, I really appreciate it!

  3. 5 stars
    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.