Easy Vegan Pumpkin Pie

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:

  • 2 cups well-baked, mashed butternut squash or sugar pumpkin or one 16-ounce can of pureed pumpkin
  • 3/4 cup silken tofu 
  • 2/3 cup natural granulated sugar 
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon pumpkin pie spice mix 
  • One 9-inch good-quality 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 the mixture into the 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.

Click here for more delicious recipes:
Chocolate Cream Pie
Wheat-Free Pecan Pie
Pumpkin Bread

More Recipes

Vegan Avocado Salad with Raspberry Dressing

Avocado stands front and center in this smooth-and-crunchy combo salad with homemade creamy raspberry dressing.
Read More »

Vegan Strawberry Shortcake

In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.
Read More »

Vegan Avocado Nori Crostini

Take your morning avocado toast to the next level with the addition of nori, walnuts, and chia seeds.
Read More »

Vegan Tofu Scramble

Who needs eggs when a delicious, cholesterol-free tofu scramble can be whipped up in no time?
Read More »

Vegan Chocolate Pudding Popsicles

For a smooth chocolaty pudding pop, turn an easy chocolate mousse into a great frozen summer treat.
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 »