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.
Prep Time15 minutesmins
Cook Time45 minutesmins
Additional Time2 hourshrs
Total Time3 hourshrs
Course: Desserts
Cuisine: American
Keyword: pumpkin pie no eggs, pumpkin pie without evaporated milk, tofu pumpkin pie, vegan pumpkin pie, vegan pumpkin pie 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.
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
Notes
Total volume of blended filling should make about 800 ml or 26 fluid ounces of filling.