Looking for the perfect vegan pumpkin pie for the holidays? I got you! This sweet vegan dessert is so easy to make, with a delicious pumpkin filling that melts in the mouth. All you have to do is blend the ingredients, bake and enjoy.
For most people, pumpkin pie is a Thanksgiving dessert. And although it’s definitely a lovely addition to your autumn aesthetics, we might also add it to our Christmas list. Bursting with warm flavors of cinnamon, cardamom, and ginger, its ultra-silky texture will have you begging for more. In fact, the pumpkin filling is so smooth that will have your guests thinking it’s full of fats and heavy creams!
Vegan Pie Crust
The first step for this easy vegan pumpkin pie recipe is adding flour and salt to a food processor and pulsing it to mix. Next, add the coconut oil and the lemon juice, and keep pulsing until a fine crumb forms. To ensure that the mixture sticks together, we will add ice water, one tablespoon at a time. If the dough gets too wet, put it in the fridge for 5-10 minutes to harden it.
Now that our mixture is ready, it’s time to roll out the crust to fit an 8-inch pie pan. For the best results, I highly recommend prebaking the pie. Then, you want to bake the pie crust at 350°F (176°C) for 30 minutes with pie weights. After that, remove the weights and bake for another 10 minutes. Once your pie crust is ready, let it cool at room temperature (I get it! This must be the hardest part 😉).
Vegan Pumpkin Pie Filling:
It’s time to make our filling for this delicious healthy vegan pumpkin pie! First, blend some pumpkin and tofu in your food processor until it’s smooth. Next, you want to add the rest of the ingredients, such as coconut milk, sugar, tapioca flour, cinnamon, vanilla, cardamom, ground ginger, and some salt. Finally, blend them until your mix is nice and silky.
Then, fill the cool pie crust we prepared earlier and bake at 350°F (176°C) for 45 minutes. And there you have it; your very own gluten-free vegan pumpkin pie! Slice it and serve it with vegan whipped cream, ice cream, or your topping of preference, and share it with your guests.
PrintVegan Pumpkin Pie
Looking for the perfect vegan pumpkin pie for the holidays? This sweet vegan dessert is so easy to make, with a delicious pumpkin filling that melts in the mouth. All you have to do is blend the ingredients, bake and enjoy.
Ingredients
Crust:
- 1 ½ cups flour
- ½ teaspoon salt
- 8 tablespoons coconut oil
- 1 teaspoon fresh lemon juice
- Ice water
Filling:
- 15 oz. pumpkin (I use Libby’s)
- 4 oz. tofu
- 4 oz. coconut milk
- ⅔ cups sugar
- 2 tablespoons tapioca flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
Crust:
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In a food processor, add flour and salt, pulse to mix. Next add coconut oil and lemon juice, pulse until mixture resembles crumbs.
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Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. Should be fairly dry. If the dough gets too wet, harden in fridge for 5-10 minutes.
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Roll out to fit an 8 inch pie pan.
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Pre-baking the pie crust makes a better pie, though it is not absolutely necessary. Bake pie crust at 350F for 30 minutes with pie weights. Remove pie weights and bake an additional 10 minutes. Let pie crust cool.
Filling:
- In a food processor, blend pumpkin and tofu until smooth. Add the rest of the ingredients and blend until smooth. Fill the cooled pie crust.
- Bake at 350F for 45 minutes.
Notes
If you’re using a 9-inch pie pan, you’ll need to add ½ more ingredients. Specifically, for the crust, you’ll need:
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2 ¼ cups flour
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1 ½ teaspoon lemon
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¾ teaspoon salt
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¾ cups coconut oil
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Ice water
And for the filling, you’ll need:
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22.5 oz pumpkin
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6 oz tofu
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6 oz coconut milk
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1 cup sugar
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3 tablespoons tapioca
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1 ½ teaspoons cinnamon
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1 ½ teaspoons vanilla
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¾ teaspoon cardamom
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½ teaspoon salt
Ready to Make Your Simple Vegan Pumpkin Pie?
I always thought pies were hard, but once I discovered this easy vegan pumpkin pie recipe, I learned that that’s not the case. Speaking of which, one bite, and you’ll be hooked too. I also love that pumpkin pies are egg and dairy-free, meaning I can keep them at room temperature with no worries. However, for longer-term storage, I recommend keeping the pie in your refrigerator for up to seven days or in your freezer for up to three months.
If you do try this delicious recipe, let me know how it went by leaving a comment below! Take a picture, share your experience, and don’t forget to tag us. It always makes us really happy to see you guys cooking. For more Christmas recipe desserts, check out these delicious Christmas spritz cookies, these scrumptious vegan pumpkin pie bites, and this easy vegan raspberry crumble tart. Enjoy!
Elijah Batista
What about the whipped cream on top???? JK! Happy Thanksgiving!
Ani
Happy Thanksgiving to you too, Elijah!
Anja
Hi Chef Ani, I would really like to make your pumpkin pie. However, how can I convert the measurements (to european..)? Are all the oz. measurements used in weight, or is f.e. the coconut milk in fl. oz.?
And what kind of flour did you use for the crust?
Thanks al lot!
Ani
Hi Anja
Great questions! In this recipe I messure by weight and I use all-purpose flour for the crust.
Thank you so much for your comment!