Creamy, firm and not overly sweet, this vegan pumpkin pie with silken tofu is as easy to make as it is delicious. Our healthy low sugar pumpkin pie filling 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.
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.
🧄 Ingredient notes
- Silken tofu - used as a substitute for evaporated milk, condensed milk and eggs (along with the cornstarch) in the pie. Adds creaminess, protein and reduces fat and cholesterol. 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. This is a low sugar recipe, so 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 an even lower sugar version, 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 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, use 12 mini tart crusts instead or omit the crust altogether for a crustless pumpkin pie. A crustless pumpkin pie is also the lowest calorie option, since the crust contributes over half of the total calories for this pie. Without a crust, it would be about 75-100 calories a slice!
- 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 pumpkin pie tarts (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. You'll reduce the calories from about 200 calories per slice to just 75 calories per slice!
- Mini crustless pumpkin pie ramekins - omit the crust and divide the filling between ramekins for a 100 calorie 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
- Gluten-free - make this gluten-free by using your favorite gluten free pie crust
- WFPBNO - make this whole food plant based no oil by using an oil-free pie crust recipe and replacing the sugar with coconut sugar or maple syrup.
- SOS-free - make this SOS-free by omitting the salt
Step by step instructions for making vegan pumpkin pie with silken tofu.
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.
Blind bake the pie crust first for 5 minutes on middle rack of oven. Transfer to a rack, and let cool completely.
Add the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt to the blender or food processor.
Blend or process until completely smooth, scraping down the sides of the bowl, as needed.
Pour the filling into the pre-baked pie shell.
Bake on top of a baking sheet 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.
🧯 Food safety
- Wash hands with soap and water before cooking
- Use oven mitts when baking to prevent burning your hands
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
⭐️ 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.
- High speed blender or food processor
🥡 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. They can be frozen in an airtight container up to 3 months.
☕️ 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 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.
No, Costco's pumpkin pie is not vegan, because it is made with eggs and nonfat milk, which are animal products.
You can substitute silken tofu and/or cornstarch for the eggs and milk in pumpkin pie.
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). That's low compared to pecan pie (503 calories), chocolate cream pie (380 calories) and similar to fruit pies like apple (296 calories). You can make pumpkin pie healthier by reducing the sugar and substituting the eggs and condensed milk with silken tofu, like in this recipe.
Yes, Libby's pumpkin puree is vegan, since the only ingredient is: pumpkin. Their pumpkin pie filling is not vegan, though.
Yes, vegetarians can eat pumpkin pie, since it does not contain any meat. Traditional pumpkin pie does contain eggs, milk and butter, which are animal products and therefore would not be considered vegan, though.
💜 More recipes you'll love
If you love this low sugar vegan pumpkin pie with silken tofu recipe, check out these other delicious plant-based dessert recipes!
Easy Vegan Pumpkin Pie with Silken Tofu
- High speed blender or food processor
- 1 frozen deep dish pie crust
- Dairy-free whipped cream optional
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 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