This no-sugar Vegan Pumpkin Pie is creamy and delicious with a homemade dairy-free pie crust that’s super easy to make without any fake food products, and perfectly sweetened with a touch of maple syrup! Yes, you CAN enjoy an eggless pumpkin pie…the key ingredient is silken tofu! Even if you think you can’t make a homemade pie, this one is so easy…you can do it!
Pumpkin pie is a must have on our Thanksgiving menu, along with homemade cranberry sauce and thankfully we have ditched the green bean casserole in favor of fresh green beans with almonds and garlic! I love this easy vegan pumpkin pie recipe because I can make it the day before and it’s perfect
This vegan pumpkin pie with a homemade crust is easy to make with more of what you do want and less of what you don’t with delicious results!
- No refined sugar
- No oil
- No dairy
- No eggs
- No sweetened condensed milk
- No coconut cream
Ingredient Notes
- Silken tofu: this vegan pumpkin pie filling gets its dairy-free creaminess from silken tofu. Firm and extra firm tofu will not work as well in this recipe. Silken tofu is a great replacement for evaporated milk!
- Maple syrup: no refined sugar! This dessert gets just the right amount of sweetness from pure maple syrup.
- Thickeners: No fake food or emulsifiers. I used a combination of ground flax and arrowroot powder to make this pumpkin pie without eggs.
- Spices: Use my easy substitute for pumpkin pie spice recipe for that cozy spice mixture. I bet you have everything you need in your pantry already.
- Flour: I used a combination of almond flour and all purpose flour. You can also use gluten-free flour in this homemade pie crust.
Make the crust
Preheat your oven to 350 degrees and get to work mixing up the pie dough.
Use a medium sized bowl and a fork to mix together almond flour, all purpose flour and salt. Aerate with the fork until dry ingredients are well combined.
In a separate small bowl or pyrex measuring cup, mix together the almond milk and maple syrup. Pour the wet ingredients into the flour mixture.
Mix with the fork until thoroughly combine and there are no dry patches. It will be dry and somewhat crumbly, but when pressed between fingers, it will hold together.
Roll pie dough into a ball and place on a large sheet of unbleached parchment paper.
Place another piece of parchment on top of dough ball and start to roll in all directions to form a circle that is about ⅛″ thick.
Aim for a circle of dough that is 11-12 inches in diameter so you’ll have enough for the bottom and up the sides of your pie dish.
Press the pie crust dough into the bottom of your pie plate. Let it drape up the side and crimp the edges so it fits beneath the top rim of the baking dish. Use a fork and press the tines into the bottom at random intervals to create pockets for air to circulate.
Bake in preheated 350 degree oven for 15 minutes to “blind” bake. It will start to firm up and do any shrinking that needs to take place. This pre-bake of the crust also helps it become more golden and less vulnerable to getting soggy.
Make the Pie Filling
While the pie crust blind bakes, make the pumpkin pie filling! A blender or food processor makes this super easy…if you’re mixing by hand, roll up your sleeves and get to work, but it’s totally possible.
Place pumpkin, tofu, arrowroot, flax, maple syrup and spices into the bowl of a food processor.
Process. Scrape down side. Process again. Repeat until pie filling is smooth and creamy.
Pour into partially baked shell and spread for an even layer. Bake in 350 oven for 1 hour. It will be firm to the touch, even if still a BIT jiggly.
Cool completely. I put mine on the stove top grills for air to circulate underneath, or you can use a wire rack. Wait until completely cool to cover and then refrigerate for at least 4 hours.
Remove from fridge, slice and serve.
If desired, warm in a 300 degree oven for 15 minutes to take the cool edge off.
Debra’s Pro Tips
- This vegan crust is not super “flakey” so roll it thin (to about ⅛″) or it will be dense and doughy.
- If the crust breaks while transferring to the baking dish, simply pinch together. You won’t see the patchwork on the bottom crust anyhow.
- It will be very hard to cut clean slices of pumpkin pie if you don’t allow it to chill in the fridge first.
- The pie filling is vegan, so go ahead and taste it before you bake it. Add more pumpkin pie spice, a pinch of dried ginger or a dash of nutmeg if you like a more intense flavor.
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📖 Recipe
Vegan Pumpkin Pie
Equipment
Ingredients
Vegan Pie Crust
- 1 ¾ cup almond flour
- 1 cup all purpose flour
- ½ tsp salt
- ½ cup almond milk
- 3 tablespoon maple syrup
Pumpkin Pie Filling
- 1 15-oz can pumpkin puree
- 1 16-oz. silken tofu
- ½ cup maple syrup
- 3 tablespoon arrowroot powder
- 2 tablespoon ground flax
- 2 tablespoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
Pie Crust
- Preheat oven to 350 degrees
- Use a medium sized bowl and a fork to whisk together the 2 kinds of flour and the salt.
- In a separate small bowl or pyrex measuring cup, stir the plant milk and maple syrup together.
- Pour the wet ingredients into the dry ingredients and use the fork to mix until a dough forms. It will be kinda dry and a bit crumbly, but a small piece will hold together when pressed between thumb and finger.
- Use your hands to roll dough into a large ball and transfer to a large piece of unbleached parchment paper. Cover with another sheet of parchment, then roll in every direction until a thin circular piece is achieved.
- Transfer dough to a 9" pie dish and press into the bottom and up the sides. Crimp the edges along the top of sides.
- Prick the pie dough with the tines of a fork in several places along the bottom of the crust.
- Bake in preheated oven for 15 minutes.
Vegan Pumpkin Pie Filling
- While pie crust bakes, make the filling.
- Scoop tofu out of container and into the bowl of a food processor or the pitcher of a blender. add the maple syrup, canned pumpkin, pumpkin pie spice, arrowroot powder, ground flax and salt.
- Blend. Scrape down anything that's accumulated on the sides. Blend again. Continue until the mixture is smooth and creamy.
- Pour into partially baked crust and place back in the oven for 1 hour. Cool completely and then refrigerate, covered, for at least 4 hours, or overnight.
- Slice and serve.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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