Creamy, firm and not overly sweet, this vegan pumpkin pie with silken tofu is as easy to make as it is delicious. Our pumpkin pie filling recipe without evaporated milk requires no egg, no coconut, no oil and is dairy-free.
Just 7 ingredients, this scrumptious mostly-homemade pumpkin pie is as easy as throwing all the filling ingredients in a blender and baking in a store-bought crust. Make two and you'll have a delicious excuse to have pie for breakfast.
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As soon as the leaves start turning and there's a cool breeze in the air, we know fall, AKA pumpkin season, is upon us. This is the semi-homemade vegan pie you can whip up when you're in the mood for pumpkin pie or have company coming over for dinner.
Buy some dairy-free whipped topping and you've got dessert sorted.
Looking for an even faster way to infuse some pumpkin spice in your life? Try our pumpkin spice syrup (refined sugar free). It's delicious in coffee, as a pumpkin spice latte or oat milk steamer. Try it to spice up your oatmeal, too.
🎙 What people say about this recipe
"Love this pumpkin pie recipe, thanks so much for providing it!"
- Jolene
🧄 Ingredient notes
- Silken tofu - used as a substitute for evaporated milk, condensed milk and eggs (along with the cornstarch) in the pie. Use firm or extra firm silken tofu. I recommend the Morinu brand.
- Pumpkin puree - be sure the only ingredient on the can is: pumpkin. Do not use canned prepared pumpkin pie filling.
- Cane sugar - use a granulated cane sugar that is free of bone char. We're using just ½ cup of sugar for the whole pie. If you want your pie to taste as sweet as traditional pumpkin pie, then increase the amount of sugar to ⅔ cup. If you want it less sweet, we've successfully tested this recipe with only ⅓ cup sugar.
- Cornstarch - used as a substitute for eggs in the pie filling, along with the silken tofu
- Store-bought pie crust - look for a 9-inch frozen pie crust that is made with vegetable oil (not butter or lard) for it to be vegan. You should be able to find this in a typical grocery store.
📋 Substitutions and variations
Here are some suitable substitutions for the ingredients:
- Pie crust - substitute with your favorite homemade pie crust in a 9-inch pie pan, use 12 mini tart crusts instead or omit the crust altogether for a crustless pumpkin pie.
- Silken tofu - use firm or extra firm silken tofu by Morinu
- Sugar - substitute with maple syrup or coconut sugar for a refined sugar free version
- Cornstarch - use arrowroot powder instead
- Pumpkin pie spice - use this recipe for homemade pumpkin pie spice using 4 common spices, cinnamon, nutmeg, ginger and cloves instead
- Pumpkin puree - instead of canned pumpkin, use homemade pumpkin puree instead
Want to switch it up? Try one of these variations:
- Mini pumpkin pies - use 12 mini tart pie crusts instead of one deep dish to make 12 mini single serving pumpkin tarts
- Crustless pumpkin pie - omit the crust altogether and pour the filling into a glass pie pan and bake according to the recipe.
- Mini crustless pumpkin pie ramekins - omit the crust and divide the filling between ramekins for a crustless pumpkin pie dessert
- Pumpkin pie baked oatmeal - use that can of pumpkin puree, along with plant-based milk, pumpkin pie spice and sugar to make pumpkin pie baked oatmeal all autumn
🔪 Instructions
Step by step instructions for making vegan pumpkin pie with silken tofu.
Step 1 - Position an oven rack in the center of the oven, and preheat to 350°F. Thaw pie crust slightly while oven is preheating. Then, poke holes with a fork in pie crust to allow the air to escape so it doesn't puff up.
Step 2 - Blind bake the pie crust first for 5 minutes on middle rack of oven. Transfer to a rack, and let cool completely.
Step 3 - Add the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt to the blender or food processor.
Step 4 - Blend or process until completely smooth, scraping down the sides of the bowl, as needed.
Step 5 - Pour the filling into the pre-baked pie shell.
Step 6 - Bake on top of a baking sheet until firm and set, 40 to 45 minutes.
Before baking
After baking
Let cool completely on a rack. Chill in refrigerator for at least 2 hours, up to overnight. Slice and serve with dairy-free whipped topping, if desired.
Expert tips
- The pie will darken as it cooks. It will look to light in color before baking, but will bake into that beautiful pumpkin pie color afterwards.
- To prevent condensation forming on top of the pie in the refrigerator, allow it to cool before refrigerating, store it uncovered or with a paper towel under the plastic wrap to collect any moisture.
🍳 Equipment
- High speed blender or food processor - Using one of these is essential to make this pie. The high speed blender (I use Blendtec) will be faster. Whichever you use, make sure it's totally smooth before pouring it into the pie crust.
🥡 Make ahead and storage tips
Prepare the pumpkin pie filling ahead of time and store in the refrigerator up to 5 days before baking.
Baked pies should be stored in the refrigerator and will be good up to 5 days.
☕️ Tea pairing
Pumpkin pie is delicious paired with darjeeling or rooibos tea.
Rooibos tea is naturally caffeine-free and is not grown from the same camellia sinensis plant most other teas come from. Rooibos or red bush tea comes from a bush that grows in South Africa.
Darjeeling black tea would also be lovely paired with pumpkin pie. It's a light, aromatic and delicate black tea that grows in India.
Darjeeling is naturally caffeinated (about half the caffeine of coffee) so if you're sensitive to caffeine or trying to stay away from it, choose a rooibos or herbal tea.
❓ FAQ
Yes, Libby's pumpkin puree is vegan, since the only ingredient is: pumpkin. Their pre-mixed pumpkin pie filling is not vegan, though.
💜 More recipes you'll love
If you love this vegan pumpkin pie with silken tofu recipe, check out these other delicious plant-based dessert recipes!
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Easy Vegan Pumpkin Pie with Silken Tofu
Equipment
- High speed blender or food processor
Ingredients
- 1 frozen deep dish 9-inch pie crust
Filling
- 15 ounces pumpkin puree canned about 2 cups (not pumpkin pie filling)
- 8 ounces silken tofu firm or extra firm, I recommend the Morinu brand
- ½ cup cane sugar increase to ⅔ cup for sweeter pie
- 2 tablespoons cornstarch
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Garnish
- Dairy-free whipped cream optional
Instructions
Pre-bake pie crust
- Position an oven rack in the center of the oven, and preheat to 350°F. Thaw pie crust slightly while oven is preheating. Then, poke holes with a fork in pie crust to allow the air to escape so it doesn't puff up.1 frozen deep dish 9-inch pie crust
- Bake for 5 minutes on middle rack of oven. Transfer to a rack, and let cool completely.
Make the filling
- Process the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt in a blender or food processor until completely smooth, scraping down the sides of the bowl, as needed.15 ounces pumpkin puree, 8 ounces silken tofu, ½ cup cane sugar, 2 tablespoons cornstarch, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon pure vanilla extract, ¼ teaspoon sea salt
Bake and chill pie
- Pour the filling into the pre-baked pie shell. Place pie on a baking sheet, for easier transport and then bake until firm and set, 40 to 45 minutes.
- Let cool completely on a rack. Chill in refrigerator for at least 2 hours, up to overnight. Slice and serve with dairy-free whipped topping, if desired.Dairy-free whipped cream
riley says
i usually make vegan pumpkin pie using tapioca starch but that can easily be too gelatinous or too soggy depending on the amount of tapioca. this recipe seems easier and less risky, i will plan on making this for this year's thanksgiving 🙂
Abi Cowell says
Hi Riley,
I hope you find the corn starch in this recipe to be more stable and dependable. Please let me know how your pie turns out!
- Abi 🙂
Riley says
Hi Abi,
I was worried it would taste like tofu because in some parts of the mix I could see small bits of the silken tofu and it sure smelled like tofu before cooking. However it tasted and smelled fine after cooking and the texture was much better than my other recipe. i'm about to make this pie again!
Abi Cowell says
Thank you so much for reporting back, Riley! I'm thrilled that the recipe came together nicely for you. So happy that you have an easier vegan pumpkin pie recipe to rely on now. 🎉
Jolene says
Love this pumpkin pie recipe, thanks so much for providing it!
Diana says
It would be very helpful to know the diameter of the baking pan in order to make sure the pumpkin mix fits correctly. Just a thought. I’m not using prefixed dough and start everything from scratch 🩷.
Abi Cowell says
Hello Diana,
Thank you so much for that very helpful feedback! I have added that important information to this post. The store-bought pie crust is 9-inches. I hope the pumpkin pie turned out well for you! And, thank you again for taking the time to write to me.
- Abi