Vegan Tofu Pumpkin Pie
Delicious and creamy vegan pumpkin pie made with tofu! This easy, dairy-free recipe is the perfect holiday dessert—rich, smooth, and packed with pumpkin spice flavor. Enjoy a plant-based twist on a classic favorite!
Servings 8
Ingredients
Pecan-Oat Crust
- 1 1/2 cups chopped pecans
- 1 cup old fashioned rolled oats
- 2 Tbsp cane sugar
- 4 Tbsp coconut oil partially melted
- 1/2 tsp cinnamon
- 1/2 tsp salt
Pumpkin Filling
- 1 (15 oz) can pumpkin (or homemade puree)
- 8 oz silken tofu
- 1/2 cup sugar
- 2 Tbsp arrowroot powder or cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- whipped cream for topping (optional)
Instructions
For the Crust...
- Preheat oven to 350°F. Toast pecans and oats on a baking sheet until golden and fragrant (about 10-15 minutes). Let cool completely.
- Add cooled toasted pecans and oats, sugar, coconut oil, cinnamon and salt into a food processor and pulse until pecans and oats are the size of graham cracker crumbs and the mixture looks like wet sand. Don't over process.
- Prep a 9-inch pie plate by spraying with cooking spray or rubbing with coconut oil. Press mixture into bottom and up sides of the pie plate. Bake in pre-heated oven for 20-25 minutes. Let crust cool completely on a wire rack.
For the Pie Filling...
- Use a high powered blender or food processor to blend pumpkin puree, tofu, sugar, arrowroot or cornstarch, cinnamon, nutmeg, vanilla and salt until completely smooth, scraping down the sides of the blender or bowl as needed.
- Pour the filling into cooled pie shell and back pumpkin pie for 40 minutes. It should be set around the edges but still jiggly in the center. It will set more as it cools.
- Let cool completely on rack before transferring to the fridge to chill for at least 3 hours, preferably overnight. Slice and serve cold with whipped cream on top.
Notes
Recipe inspired by Eating Bird Food.
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