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5 from 3 votes

Vegan Pumpkin Pie

An easy and traditional but vegan pumpkin pie for the holidays
Prep Time20 mins
Cook Time50 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 288kcal


For the pie crust:

  • 1 ¼ cups unbleached all-purpose flour
  • 1 tsp sugar
  • 8 tbsp vegan butter
  • ¼ tsp salt
  • Ice-cold water

For the pumpkin pie filling:

  • 15 oz pumpkin puree
  • 12 oz silken tofu
  • ¾ cup almond milk (or any non-dairy milk)
  • ¾ cup sugar
  • 2 tbsp molasses (can use 2 tbsp dark brown sugar instead)
  • 2 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • ½ tsp salt


Make the crust:

  • Preheat the oven to 400 degrees F.
  • Mix the flour, sugar and salt. Then, using a fork, cut the butter into the flour mixture until you have a crumbly mixture with some pieces of butter the size of peas
  • Drizzle ice-cold water over the flour, 1 tbsp at a time, stirring with the fork, until the dough starts to come together. Once it holds together, turn it onto a lightly floured platform, shape into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
  • To roll the pie dough, remove it from the plastic wrap and roll into a disc large enough to fit over a 9-inch pie plate with some overhang. Transfer the dough to the pie plate and crimp the edges to make a decorative border. The easiest way to do this, if you're not used to it, is to take a fork and press all around the edge in a decorative pattern.
  • Now you need to blind bake the crust. What this means is baking the crust without the filling. But placing a crust by itself in the oven causes it to shrink, so take a piece of aluminum foil and smooth it over the crust, making sure you push it against the sides and bottom of the crust. Let a little bit of foil hang over the edge so the edge will not brown too fast.
  • Now fill the crust with uncooked rice or uncooked beans (these act as weights to keep your crust in place), making sure you fill all the way to the top. I have a box of rice that I use again and again to blind-bake crusts-- after I am done, I just store it until I need it the next time. Do not cook the rice or beans that you use to blind bake.
  • Place the pie pan, rice or beans and all, into the preheated oven and bake for 20 minutes.
  • Remove from the oven and carefully lift off the foil and the weights. Now pierce the crust all over with a fork and return it to the oven for 5 more minutes until it is lightly golden-brown.
  • Remove from oven and set aside.

Make the filling:

  • Reduce the oven temperature to 375 degrees F
  • Whisk all the filling  ingredients together in a large bowl or in a food processor (the way I did it).
  • Pour the pie filling into a warm crust and bake in a preheated 375-degree oven for 45-50 minutes or until the filling is set but slightly quavery. Remove the pie to a rack and cool completely before serving.


Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Sodium: 346mg | Potassium: 280mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8807IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg