Easy Vegan Pumpkin Pie

By Nava Atlas | April 14, 2010

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

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