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 New York-Style Cheesecake {Recipe}

No need to make a trip to the Big Apple because we've veganized this iconic classic to make in your own oven.
Read More »

Blueberry Beet Smoothie Bowl {Recipe}

This smoothie bowl combines antioxidant-rich blueberries and mineral-dense beets with decadent, chocolate-y goodness.
Read More »

Chewy Chocolate Vegan Brownies with Almond Butter Frosting {Recipe}

Prepare yourself to fall in love with dessert.
Read More »

Vegan Crispy Ginger Portabello Stir-Fry {Recipe}

Crispy portabellos in a savory sauce with a punch of ginger will rival your favorite Chinese takeout comfort food.
Read More »

Vegan Roasted Cranberry Puff Pastry {Recipe}

These pastries can be made in advance and are versatile enough to serve as an appetizer, side, or dessert!
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 »