Easy Vegan Pumpkin Pie
If you are looking for a vegan version of your favorite Thanksgiving dessert, you're going to love this easy vegan pumpkin pie (no coconut). Just 9 simple ingredients and less than 5 minutes of active prep time to recreate this delicious vegan Thanksgiving dessert.
Servings: 8
Calories: 236kcal
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 package (13.5 oz) silken tofu
- 1/2 cup lightly packed brown sugar
- 1/4 cup maple syrup
- 3 tablespoons cornstarch
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 9 inch vegan pie crust
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add all of the pumpkin pie filling ingredients to a blender and puree until smooth. Pour into your prepared pie crust.
- Bake fro 40-45 minutes or until filling is darkened and has just a slight jiggle in the center.
- Cool on a cooling rack on the counter for 1 hour then transfer to the fridge for at least 3-4 hours to cool completely.
- Slice and serve with vegan whipped topping and a sprinkle of cinnamon.
Notes
- Don't over-blend the filling: blend just until smooth. Use a hand mixer if you don't have a blender.
- Canned pumpkin puree is best as homemade pumpkin puree is usually more watery. Our favorite brand of pumpkin puree is Libby's.
- Here is a recipe for homemade pumpkin pie spice.
Nutrition
Serving: 1slice | Calories: 236kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 170mg | Potassium: 262mg | Fiber: 2g | Sugar: 22g | Vitamin A: 8274IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg