Vegan Pumpkin Pie

Side view of a perfect slice of pumpkin pie.

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This vegan pumpkin pie recipe is easy to make, without coconut cream or refined sugar! Simple, wholesome ingredients produce a delicious, creamy pumpkin pie! You'll love the easy vegan pie crust and the pumpkin pie filling that's made with silken tofu and naturally sweetened with maple syrup.

Prep Time15

Cook Time1

Chill time4

Total Time5 15

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 198kcal

Author: Debra Klein

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