Creamy and Indulgent

This Vegan Pumpkin Pie is a holiday classic reimagined with a plant-based twist. The creamy filling made with silken tofu or cashews pairs beautifully with warm spices and a flaky crust. Topped with coconut whipped cream, it’s the perfect end to your festive feast.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • For the Filling:
  • 1 1/2 cups pumpkin puree canned or homemade
  • 1/2 cup silken tofu or 1/2 cup soaked cashews, blended smooth
  • 1/2 cup maple syrup or brown sugar
  • 1/4 cup unsweetened plant-based milk such as almond or soy
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • For the Crust:
  • 1 pre-made vegan pie crust or homemade crust gingersnap or pecan crusts work wonderfully
  • Optional Add-ins:
  • 1/4 cup caramel sauce for layering at the bottom of the crust
  • For Topping:
  • Coconut whipped cream for serving

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 350°F (175°C).
  3. Prepare the Crust:
  4. If using a homemade crust, prepare it according to your recipe and pre-bake it for 10 minutes. Let it cool slightly before adding the filling.
  5. Make the Filling:
  6. In a blender or food processor, combine the pumpkin puree, silken tofu (or soaked cashews), maple syrup, plant-based milk, cornstarch, vanilla extract, spices, and salt.
  7. Blend until smooth and creamy, ensuring there are no lumps.
  8. Optional Caramel Layer:
  9. If using caramel, spread it evenly over the bottom of the pie crust before pouring in the filling.
  10. Assemble and Bake:
  11. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
  12. Bake in the preheated oven for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.
  13. Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set.
  14. Serve:
  15. Slice and serve with a dollop of coconut whipped cream. Garnish with a sprinkle of cinnamon or a drizzle of caramel if desired.

Notes

Tips and Variations:
Use a gingersnap or pecan crust for added flavor and texture.
For a richer filling, substitute part of the plant-based milk with coconut cream.
Add a splash of orange juice or zest for a citrusy twist.
This pie can be made a day ahead, making it perfect for holiday planning.
Closing Thoughts:
This Vegan Pumpkin Pie is creamy, spiced to perfection, and sure to impress everyone at the table. Its easy preparation and decadent flavor make it a must-have for any holiday celebration. Enjoy!