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Easy Vegan Pumpkin Pie (no cashews, no coconut)

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Easy Vegan Pumpkin Pie (no cashews, no coconut)

Yield: 8 servings | Prep time: 10 minutes | Cook time: 50 minutes | Total time: 2 hours


The perfect vegan pumpkin pie is here! This pie is perfect for the holidays since everyone, vegan or non-vegan, can enjoy. This pie is sweet, creamy, and tastes like fall. Nobody will ever know that there's tofu in here, and probably wouldn't believe you if you told them. There are no expensive raw cashews in here, making this a cost-effective vegan dessert. Try this out for your next holiday!


  • 1 vegan pie crust (9 inches)

  • 1 can (15oz) of pureed pumpkin

  • 8oz silken tofu

  • 1/2 cup granulated sugar

  • 2 tbsp cornstarch

  • 2 tbsp maple syrup

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp ginger

  • 1/4 tsp cloves

  • 1/2 tsp vanilla extract

  • Dairy-free whipped cream for topping


  • Heat the oven to 350º F. Position an oven rack in the center level of your oven.

  • If you're using a frozen pie crust, make sure the crust defrosts for 2 hours before using.

  • Prepare your 9-inch pie dish by lightly greasing it with some oil or vegan butter.

  • Unroll the defrosted pie crust and lay it over your pie dish.

  • Using your palms and fingertips, flatten the pie crust into your dish, making sure it covers the dish evenly and there are no cracks or holes.

  • Place the pie crust back into the fridge to chill while you make the filling.

  • To make the filling, combine the rest of the pumpkin pie ingredients in a food processor or blender, and liquefy thoroughly, making sure there are no lumps.

  • Pour the filling into the chilled pie crust.

  • Bake the pie for 40-50 minutes, or until the pie crust is a nice golden brown. Check every 5 minutes towards the end to make sure it doesn't burn.

  • Remove the pie from the oven and let it cool for at least 1 hour at room temperature before serving. If you'd like to chill it further, refrigerate it for 2 hours before serving.

  • Slice into 8 pieces, and serve with a dollop of vegan whipped cream!


Tips and Tricks:

  • Store covered in the fridge for up to 4 days.

  • Try serving with a side of dairy-free vanilla ice cream, or top with some walnuts or pecans.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 8

  • Calories: 244

  • Total Fat: 9g

  • Carbs: 37g

  • Protein: 5g

^ Nutrition facts include the ingredients listed above, including 1 Wholly Wholesome pie crust and 2 tbsp of Reddi Whip Almondmilk whipped cream per slice. Nutrition facts may change slightly if additional ingredients are added.

Tag me on Instagram @veganrecipsandvibes

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