Vegan Pumpkin Pie

Easy vegan pumpkin pie

The Spruce

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 servings
Yield: 1 pie
Nutrition Facts (per serving)
566 Calories
29g Fat
70g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 566
% Daily Value*
Total Fat 29g 38%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 435mg 19%
Total Carbohydrate 70g 26%
Dietary Fiber 4g 16%
Total Sugars 39g
Protein 8g
Vitamin C 3mg 17%
Calcium 137mg 11%
Iron 4mg 20%
Potassium 407mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy homemade vegan pumpkin pie recipe. It's a quick, simple, dairy-free, and vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie.

If you've never tried making a pie with tofu as a base, fear not. It really is super easy, super quick, and super delicious, and, believe it or not, won't actually taste the tofu at all. The tofu just serves as a base to carry all the other flavors, including the pumpkin, and those fantastic fall spices: ginger, nutmeg, cinnamon, and vanilla. 


Click Play to See This Vegan Pumpkin Pie Recipe Come Together

Scroll down for more vegan pumpkin pie recipes, or, for something truly impressive, try this vegan pumpkin cheesecake for the perfect vegan Thanksgiving dessert. 


  • 3/4 pound silken tofu

  • 1 (16-ounce) can pumpkin puree

  • 1 1/2 teaspoons ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/3 cup oil

  • 1 teaspoon pure vanilla extract

  • 1 cup brown sugar, packed

  • 1 1/2 tablespoons molasses

  • 1 prepared pie crust

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F.

    Ingredients for vegan pumpkin pie
    The Spruce 
  2. Place the silken tofu and the pumpkin puree in a food processor or blender, and process until smooth.

    Tofu and pumpkin in food processor
    The Spruce
  3. Add in the ground cinnamon, ginger, nutmeg, salt, oil, vanilla, brown sugar, and molasses and process again until smooth. 

    Add in ground cinnamon, ginger, nutmeg
    The Spruce
  4. Pour this mixture into a prepared pie crust.

    Pour mixture into prepared crust
    The Spruce
  5. Bake your pumpkin pie in the oven for 1 hour.

    Bake your pie in the oven for one hour
    The Spruce
  6. Chill before serving and top with whipped cream or non-dairy whipped cream if desired.


  • If your pumpkin pie still doesn't seem to want to firm up, reduce your oven temperature to about 225 F, and leave it in another 10 to 15 minutes. Remove the pie, allow it to cool slightly then stick in the refrigerator until it is completely cool. Then, stick it in the freezer for about 20 minutes. 
  • How long have those spices been sitting in the back of your cupboard? For the most vibrant flavor, you should use fresh spices. It might be time to hit the grocery store and pick up some new and fresh cinnamon, ginger and nutmeg.