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Eggless pumpkin pie recipe

This is the easiest and best eggless pumpkin pie (vegan) recipe you will ever make. Only 7 ingredients! Just mix everything in a blender, pour into your pie crust and bake. Delicious vegan thanksgiving dessert recipe that your whole family will love.

Eggless vegan pumpkin pie on a plate topped with whipped cream

Pumpkin spice season is here! Pumpkin pie is such a delicious dessert during the fall season and holidays. Vegans don’t have to miss out on anything! The decadent, custardy, creamy texture of the pumpkin pie filling tastes just like regular pumpkin pie.

Thanks to being made with silken tofu (our secret ingredient) this pie is full of protein. According to Women’s health magazine, pumpkin can help regulate blood sugar because of its high fiber content, help boost the immune system and is full of a lot of vitamins and minerals.

This delicious recipe is

Easy to make
Vegan, dairy free and eggless
Perfect for the holiday season

Ingredients

This homemade pumpkin purée is made with only seven ingredients:

silken tofu - works amazingly well as a vegan egg substitute in this eggless version.
canned pumpkin
brown sugar - you can also use maple syrup
salt
pumpkin pie spice
vanilla
cornstarch - you can also use tapioca starch

Eggless Vegan pumpkin pie pieces on serving plates

Helpful tips

I don't mess with homemade pie crust. I just buy a pre-made pie crust from the grocery store to save time. Most of them are vegan, just read the ingredients to make sure.

If you want this recipe to be gluten free, just use a gluten free pie crust and make sure al of your other ingredients are certified gluten free, if you have celiac disease.

When the pie first comes out of the oven, the filling will be a bit puffy, but it flattens out when it cools. Let it cool on a wire rack after taking it out of the oven.

How to make vegan pumpkin pie

Making creamy vegan pumpkin pie is ridiculously easy. You just put all of the ingredients above in a blender and blend until smooth and well combined.

If you don’t have a blender, you can mix everything with an electric mixer in a mixing bowl or a food processor.

Then put your pie shell in your tart tin or pie pan and pour the pumpkin filling in a 9” pie pan with an unbaked pie dough and bake at 350 degrees for 1 hour. Let the pie completely cool to room temperature before serving.

I like making the pumpkin pie the day before and then storing it covered, in the fridge over night. This really helps all of the flavors to come together.

Eggless pumpkin pie slice on a dish topped with whipped cream.

What to serve with pumpkin pie

I love topping pumpkin pie with

Dairy free whipped cream
Homemade whipped cream made from coconut cream or dairy free heavy cream
Coffee
Tea
Toasted walnuts or pecans
Scoop of vanilla ice cream (dairy free of course)

Storing

I like to keep my pie in the pie dish in the fridge and just cover it with aluminum foil. It will last about a week. You can also keep it in an airtight container for best results.

I haven't tried freezing this pie, so I don't know how that would turn out. We usually eat it all!

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