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 pumpkin pie for breakfast.
Once upon a time, as I was wandering through the grocery store, the clearance aisle came into view. I swung a hard left and, to my delight, found organic pumpkin puree on clearance for 50 cents a pop. I did what anyone would do. I bought 20 of them.
I proceeded to dream up a million and one ways to use my abundance of pumpkin. Pumpkin bread, check. Pumpkin spice syrup, check. Pumpkin spice lattes aka autumn bombs, check. We’ll fast forward to this delicious pumpkin pie recipe and skip the failed attempt at a pumpkin sage lasagna. Yeah, that ended up in the trash.
The pumpkin pie did not.
What’s easy about this pumpkin pie recipe?
First, I’m using a store-bought pie crust. You can usually find them in the freezer section of your grocery store. Most of them will already be vegan, as they use dairy-free butter or vegetable oil instead of regular butter.
Second, you throw everything else in a blender, turn it on and you have your filling. Bake it and voila! Easy vegan pumpkin pie.
So, this is the 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.
How do you make pumpkin pie vegan?
Traditional pumpkin pie filling is made using pumpkin puree, sweetened condensed milk and eggs. One serving of traditional pumpkin pie is about 290 calories (based on a recipe from McCormick).
To make a vegan pumpkin pie, we need to replace the condensed milk and eggs. To do this, we need to understand what they are adding to the recipe. The sweetened condensed milk is adding creaminess and sweetness. The eggs are binding it all together so it will thicken and set.
For our vegan version, we are using silken tofu to add creaminess, cornstarch to help thicken and set the filling and we’re adding sugar, since our tofu is not sweet. One serving of this vegan pumpkin pie recipe is about 175 calories.
My kids are always asking me to make this pie. I much prefer cooking over baking, I just really enjoy cooking more. So, when I bake sweets, it’s usually for a special occasion or that cold fall air has inspired me to create something in the oven. Either way, they’re chomping at the bit to dig in.
The Gingerbread Rooibos tea you see in the pictures pairs nicely with pumpkin pie. Rooibos tea is naturally caffeine-free and is not grown from the same 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.
I hope this recipe sounds easy enough that you’ll give it a try! If you make it, please come back and let me know how you liked it and share a pic of your creation with me! You can leave it in the comments below or tag me on Instagram @veryveganish.
- One deep dish frozen pie crust
- One 15-ounce can pure pumpkin puree
- 8 ounces silken tofu, firm
- 1/3 cup vegan granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons ground pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- 1/4 tsp fine sea salt
- Dairy-free whipping cream (optional)
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Thaw pie crust slightly while oven is preheating. Then, poke holes with a fork in pie crust to all the air to escape so it doesn't puff up and bake for 5 minutes. Transfer to a rack, and let cool completely.
- To 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.
- Pour the filling into the parbaked pie shell and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve with dairy-free whipped topping, if desired.
For a refined sugar free version, substitute the sugar for maple syrup or coconut sugar.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 175 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 168mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 4g