Creamy Vegan Pumpkin Pie

Creamy Vegan Pumpkin Pie next to 3 small pumpkins.
Prep Time 10 mins
Cook Time 1 hr
Rest Time 20 mins
Total Time 1 hr 30 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 8
Best Season: Suitable throughout the year
Description

Nothing says fall quite like a homemade pumpkin pie, and this Creamy Vegan Pumpkin Pie is filled with everything you love about the traditional favorite. Smooth pumpkin filling, fragrant autumn spices, and a tender, flaky crust come together in a dessert that's wonderfully creamy, gently sweet, and full of cozy seasonal flavor.

Perfect for Thanksgiving, Christmas, or any autumn gathering, this plant-based pumpkin pie is a beautiful addition to the holiday dessert table. Serve each slice chilled or at room temperature with a generous dollop of non-dairy whipped cream for a sweet, satisfying finish to a festive meal.

Ingredients
  • 15 ounces pumpkin purée (canned or homemade—recipe link below)
  • 12 ounces silken tofu (drained)
  • 1/4 cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla (paste or extract)
  • 3/4 cup light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • Store-bought vegan pie crust (Use a gluten-free pie crust for GF pie.)
Instructions
  1. 1

    Open the tofu container and invert it onto a clean cloth to drain the tofu.

  2. 2

    Meanwhile, combine the pumpkin purée, maple syrup, pumpkin pie spice, vanilla, brown sugar, cornstarch, and salt in a large mixing bowl.

  3. 3

    Add the tofu to the mixture. Blend using a hand mixer until completely smooth.

  4. 4

    Pour the mixture into the pie crust. 

  5. 5

    Place the pie in the oven and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. If needed, place a pie crust shield over the crust to keep it from turning too brown.

  6. 6
    Slice of Creamy Vegan Pumpkin Pie with vegan whipped cream on a white place and a dessert fork.

    Remove the pie from the oven and allow to cool completely before serving. Serve with vegan whipped cream and a sprinkling of cinnamon if desired.

Nutrition Facts

Servings 8

Serving Size 1 slice

Amount Per Serving
Calories 290kcal
% Daily Value *
Total Fat 10.2g16%
Saturated Fat 3.5g18%
Sodium 245mg11%
Potassium 275mg8%
Total Carbohydrate 47.5g16%
Dietary Fiber 2.8g12%
Sugars 29.5g
Protein 4.4g9%
Vitamin A 450 mcg
Vitamin C 2.5 mg
Calcium 75 mg
Iron 1.9 mg
Vitamin E 1.1 mg
Vitamin K 8 mcg
Vitamin B6 0.08 mg
Folate 30 mcg
Magnesium 40 mg
Zinc 0.7 mg
Selenium 7 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan pumpkin pie, easy vegan pumpkin pie, eggless pumpkin pie, creamy vegan pumpkin pie
Read it online: https://sproutfulkitchen.com/recipe/vegan-pumpkin-pie/