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A slice of vegan pumpkin pie served on a white plate

Vegan Pumpkin Pie

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  • Author: Chef Ani


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.




  • 1 ½ cups flour
  • ½  teaspoon salt
  • 8 tablespoons coconut oil
  • 1 teaspoon fresh lemon juice
  • Ice water


  • 15 oz. pumpkin (I use Libby’s)
  • 4 oz. silken 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



  1. In a food processor, add flour and salt, pulse to mix. Next add coconut oil and lemon juice, pulse until mixture resembles crumbs.
  2. 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.
  3. Roll out to fit an 8 inch pie pan.
  4. 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.


  1. 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.
  2. Bake at 350F for 45 minutes.


If you’re using a 9-inch pie pan, you’ll need to add ½ more ingredients. Specifically, for the crust, you’ll need:

  • 2 ¼ cups flour
  • 1 ½ teaspoon lemon
  • ¾ teaspoon salt
  • ¾ cups coconut oil
  • Ice water

And for the filling, you’ll need:

  • 22.5 oz pumpkin
  • 6 oz silken tofu
  • 6 oz coconut milk
  • 1 cup sugar
  • 3 tablespoons tapioca
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons vanilla
  • ¾ teaspoon cardamom
  • ½ teaspoon salt