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Eggless pumpkin pie on a plate topped with whipped cream
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5 from 3 votes

Easy vegan pumpkin pie

Easiest vegan pumpkin pie you will ever make. Just put everything in a blender, bake and you're done. Classic vegan pumpkin pie recipe.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 60kcal
Author: Maria

Ingredients

  • 16 ounce package of silken tofu
  • 16 ounce can of pumpkin puree make sure to get puree and not pie filling
  • ¾ cup lite brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 tablespoon corn starch
  • ½ teaspoon salt
  • 9" unbaked pie crust make sure to check the ingredients that it doesn't have butter or eggs, most don't

Instructions

  • Pre-heat oven to 350 degrees.
  • Put all the ingredients, except for the pie crust, into a blender and blend until smooth.  You may need to stop it a few times and wipe down the sides, as the filling is pretty thick.
    16 ounce package of silken tofu, 16 ounce can of pumpkin puree, ¾ cup lite brown sugar, 1 tablespoon pumpkin pie spice, 1 teaspoon vanilla, 2 tablespoon corn starch, ½ teaspoon salt
  • If you don't have a blender, you can mix everything with an electric hand mixer in a bowl.
  • Pour the batter into a pie tin with the crust
    9" unbaked pie crust
  • Bake at 350 degrees for 1 hour or 1 hour and 10 minutes.  The pie will seem slightly jiggly, but don't worry, it firms up once it cools.
  • Let the pie completely cool before serving.  The pie comes out of the oven looking puffy, put it will flatten out once it cools.  Cover and store the pie in the fridge the night before serving.
  • Once ready to serve, top with some vegan whipped cream.

Video

Nutrition

Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 23mg | Fiber: 1g | Sugar: 13g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg