Vegan Pumpkin Pie Recipe

A dairy-free dessert you don’t have to be vegan to love.
Vegan Pumpkin PIe

Vegan Pumpkin PIe

This vegan pumpkin pie gets its firm, creamy texture from tofu.

Photo by: Photo by Mick Telkamp

Photo by Mick Telkamp

This vegan pumpkin pie gets its firm, creamy texture from tofu.

I’m not sure the hallmark of a good vegan recipe is necessarily its ability to fool people into thinking it isn’t vegan. That said, this vegan pumpkin pie is so good it will fool people. No eggs, butter or milk and yet is is smooth, creamy and is as pumpkin-y as a pumpkin pie gets. What’s the secret? A staple of vegan dining that is often disparaged as the reason a vegan diet is out of the question.

Bland. Mushy. Slimy. Tofu. This curd made from soybeans gets a bad rap. Part of Asian cuisine for thousands of years, here in the States it tends to be relegated to recipes designed for a vegan or vegetarian diet. I get it. In the wrong hands or in the wrong recipe, tofu lives up to its flavorless reputation. This is not one of those recipes.

Firm and silky, tofu steps in for dairy so well here it doesn’t feel like a sacrifice. It's so good, it will be a favorite even among guests who might roll their eyes when tofu is mentioned. 

How can you get around those eyerolls or disparaging remarks when “vegan” or “tofu” enters the dialogue? Keep it to yourself. This pie is so good it will hold up as a winning dessert without adding the qualifier “you know, for vegan...”

Vegan Pumpkin Pie

  • 2 1/2 cups graham cracker crumbs
  • 4 tablespoons canola oil
  • 2 tablespoons almond milk
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 16 ounces pumpkin puree
  • 10 ounces silken tofu, drained
  • 3/4 cup sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger

To make crust, combine graham cracker crumbs, canola oil, almond milk, 2 tablespoons sugar and ¼ teaspoon salt in a mixing bowl and stir until well combined and forms a malleable dough. 

Press graham cracker mix into a 9” deep dish or 10” pie pan, working around the rim to create a level edge, them working to the center of the pan to create an even crust.

Blind bake (pre-bake) in a 375 degree oven for 8 minutes, then remove to cool.

To make filling, combine pumpkin puree, tofu, ¾ cup sugar, maple syrup, salt, cinnamon, nutmeg and ginger in a food processor and process until smooth and silky.

Pour filling into crust.

Bake for 65-70 minutes in a 350 degree oven until an inserted toothpick comes out clean.

Cool to room temperature, then refrigerate until ready to serve.

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