This recipe is so easy it should be a secret. I mean, if you bring this to a family gathering or set it out for Thanksgiving dessert, don’t tell anyone how you did it. This is the easiest, best vegan pumpkin pie recipe I know and oh my goodness is it delicious.
More and more people are looking for vegan Thanksgiving dinner ideas- even if you don’t usually eat a plant based diet, swapping some of your standard holiday dishes for vegan Thanksgiving recipes can be a great way to both reduce the cost, and boost your health! That said, this is a good ole’ traditional pumpkin pie, with a proper flaky crust and sweet filling. Enjoy!
What Can You Substitute For Eggs In Pumpkin Pie
Instead of evaporated milk and eggs, silken tofu is used as a neutral creamy base to soak up all of that sweetness and spice that comes from the sugar and cinnamon.
This pie goes amazingly well with a big dollop of vegan whipped cream- warm pie and cold cream are an ideal combination for a spiced fall dessert.
Vegan Pumpkin Pie Recipe
To make the crust, use half a batch of this best vegan flaky dough recipe, or for the ultimate speed-bake just pick up a vegan pastry shell such as Krusteaz or Keebler Ready Crust, and pop the filling inside. This would be a perfect hack for baking with little kids who won’t hang around too long!.
To make the filling simply pop all of the ingredients in a food processor and blend until very smooth. Then pour it into your unbaked pie crust and bake for 15 minutes, before reducing the temperature and giving it another 40 minutes (until the crust is that gorgeous golden brown).
Then let the pie cool completely and pop it into the fridge for at least 4 hours before serving. This delicious pie will keep in the fridge for up to 5 days in an airtight container and pairs amazingly with my easy vegan whipped cream.
For Thanksgiving brunch, why not try my secret 4-ingredient, super easy vegan cinnamon roll recipe ? You know you want to!
- 1 pastry crust (half a batch of vegan flake pastry or a store bought vegan pastry crust)
- 1 package (350g) extra firm silken tofu
- 1 cup sugar
- 1 1/2 tablespoons pumpkin spice
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/3 cup flour
- 2 cups canned pumpkin puree
- 1/4 cup non dairy milk
- Preheat the oven to 425 F.
- Prepare the pie crust according to recipe instructions. If using home made dough, shape it into a pie crust and let it chill in the fridge for 1 hour.
- Combine all of the filling ingredients in a food processor and blend until smooth.
- Pour the filling into the unbaked pie crust, then bake at 425 for 15 minutes.
- Reduce the oven temperature to 350 and bake for a further 40 minutes or until the crust is golden brown.
- Let the ie cool completely and then chill in the fridge for at least 4 hours, preferably overnight.
- Serve with a good dollop of vegan whipped cream and enjoy!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 153 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 248mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 3g