Vegan Pumpkin Pie

Vegan Pumpkin Pie

Servings 6


  • 1 large water-packed tray of silken tofu or 2 small aseptic packs
  • 2 cups pumpkin purée
  • ¾ cup maple or agave syrup
  • ¾ cup evaporated cane sugar
  • cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves


  • Preheat the oven to 400°F.
  • Combine all of the filling ingredients in a blender or food processor and blend until completely smooth. Pour the mixture into the pie shell.
  • Bake for 30 minutes, then turn down the oven temperature to 350°F. Bake for another 30-45 minutes or until the center of the pie appears set.
  • Remove from oven and allow to cool completely. Chill for at least 2 hours to allow the pie to firm up even more.
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