Easy Vegan Pumpkin Pie {Recipe}

No holiday is complete without pumpkin pie. Embrace the feeling of fall, the oncoming of winter, and the all-around festive nature of this pie!

Serves 6 to 8

What You Need:

1 (16-ounce) can of pureed pumpkin
¾ cup silken tofu
 cup natural granulated sugar
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice mix
1 9-inch natural pie crust

What You Do:

1. Preheat the oven to 350 degrees. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients, except crust. Process until velvety smooth.

2. Pour mixture into crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve.

More Recipes

Vegan Chimichurri Sweet Potato Bowl {Recipe}

Roasted, cumin-seasoned sweet potatoes and a homemade hemp chimichurri sauce star in this flavorful remix on an everyday power bowl.
Read More »

The Best Vegan Blueberry Cheesecake {Recipe}

Luscious, dense, thick, and tangy, with a classic blueberry compote. What more could you want from a cheesecake?
Read More »

Vegan Southern Buttermilk Biscuits {Recipe}

Plant-based buttermilk biscuits are perfect any time of day.
Read More »

5 Easy Vegan Meals to Make on a Weeknight

Save time and money with these five-ingredient, ultra-convenient meals.
Read More »

Gluten-Free Vegan Pizza Wraps

This tofu pepperoni pizza wrap makes the perfect lunch.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »