Vegan Pumpkin Pie

by Grace Boyle on November 1, 2010

Post image for Vegan Pumpkin Pie

As I’ve stated, I was raised vegetarian and for the first 18 years of my life didn’t eat meat. Around college, I ventured into eating chicken, turkey and fish as I still do now (although it’s sporadic).

My good friend Jackie, is vegan and an incredible cook. She particularly, loves to bake.

With that being said, for this Fall and Thanksgiving season I shadowed her while she made a vegan pumpkin pie for our friends. It is delicious and quite pain free. This is a delicious showstopper recipe for your Thanksgiving dessert menu.

Vegan Pumpkin Pie:

You Will Need:

  • Can of organic puree pumpkin (15 0z)
  • Package of silken, soft tofu (1/3 cup)
  • Tofu cream cheese (1/2 cup)
  • 1 unbaked graham cracker pie, vegan
  • Flour (2 tbs)
  • Vanilla extract (1 tsp)
  • Cinnamon (1 tsp)
  • Ginger (1 tsp)
  • Nutmeg (1/2 tsp)
  • Brown Sugar (1/2 cup)
  • Egg Replacer (2 tbs)


Preheat the oven to 425°.

Combine all ingredients in large mixing bowl. Mix with hand-mixer on medium speed until smooth and incorporated.

Pour the pie filling into the graham cracker pie crust. Sprinkle with cinnamon for extra delight.

Put the pie into the oven for 10 minutes at 425°. After the 10 minutes are complete, reduce the heat to 350° and cook for an additional 30 minutes. Let the pie cool (around ~30 minutes).

I have to say I didn’t even notice was vegan and if you have a dairy intolerance, this is a great option. Everyone loved it!

Serve with vegan vanilla ice cream or vegan whip cream. We drank chai with it, highly recommended.

Related Posts Plugin for WordPress, Blogger...

{ 8 comments… read them below or add one }

Alex November 1, 2010 at 9:03 am

Vegan pumpkin pie is one of my favs and I make it all the time in the Fall and Winter. I love seeing how others make it because I’ve tried about 100 different methods. I know what I like now, but it’s nice to see how others do it. 🙂 I make mine more savory so I can eat it like a meal or I make it sweet for dessert. I also use regular tofu and blend it myself.


grace November 1, 2010 at 9:06 am

I don’t think I had ever had it before. I’m not dairy intolerant, but I’m all about creating something vegan or vegetarian. Especially in the name of tasting! I like the idea of making it more savory, too. The silken tofu is softer and easier to blend and although I love tofu, I was wary about it being in my pie. Couldn’t taste a thing! Thanks fro popping by 🙂


Sabera of OneLifeToEat November 1, 2010 at 2:28 pm

Oohh… Pumpkin pie with chai sounds like a treat! Not to mention very international 🙂 Interesting and unusual recipe Grace – this is the first one I’m reading that uses soy. I did try making an Indian dessert with soymilk and nobody could tell the difference!


grace November 1, 2010 at 3:28 pm

Sabera – the chai was an amazing additive. We did some research and found a good amount used the silken tofu, some used other replacer but the soy tasted great. Thanks for stopping by!


Rach November 2, 2010 at 8:59 am

This looks so yummy. Perfect fall treat. Talk about sweet morsels.


grace November 2, 2010 at 9:05 am

Doesn’t it? Jacq is a genius. It was light, healthy and so yummy.


doniree November 2, 2010 at 9:56 pm

This was SO SO good!


grace November 2, 2010 at 9:59 pm

I know! And wow, was SO SO easy to make!


Leave a Comment

Previous post:

Next post: