Servings
Font
Back
4.4 from 138 votes

Vegan Tofu Pumpkin Pie

For this delicious vegan pumpkin pie, silken tofu replaces the eggs and dairy and the filling is put into a flavorful and nutty oatmeal pecan crust.

Prep Time
8 hrs 20 mins
Cook Time
1 hr 20 mins
Total Time
9 hrs 40 mins
Servings: 8
Calories: 293 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

Pecan-Oat Crust
  • 1 ½ cups Chopped Pecans
  • 1 cup old fashioned rolled oats
  • 2 Tablespoons coconut sugar
  • 4 Tablespoons coconut oil partially melted
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
Pumpkin Filling
  • 1 (15 ounce) can pumpkin (or homemade pumpkin puree)
  • 8 ounces silken tofu
  • ⅔ cup coconut sugar
  • 2 Tablespoons arrowroot powder or cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • Coconut whipped cream for topping

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Toast pecans and oats on a baking sheet until golden and fragrant, 10-15 minutes. Let cool completely.
  2. Add cooled toasted pecans and oats, coconut sugar, coconut oil, cinnamon and salt in a food processor and pulse until pecans and oats are the size of graham cracker crumbs and the mixture looks like wet sand. Don't over process. Prep a 9-inch pie plate by spraying with cooking spray or rubbing with coconut oil. Press mixture into bottom and up sides of the pie plate. Bake in pre-heated oven for 20-25 minutes. Let crust cool completely on a wire rack.
  3. To make the filling, use a high powered blender or food processor and blend pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt until completely smooth, scraping down the sides of the blender or bowl as needed.
  4. Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. It should be set around the edges but still jiggly in the center. It will set more as it cools.
  5. Let cool completely on a rack before transferring to the fridge to chill for at least 3 hours, preferably overnight. Slice and serve cold with coconut milk whipped cream on top.

Notes

  • Food Network
  • Recipe inspired and adapted from Food Network.

Nutrition Information

Serving 1slice Calories 293kcal (15%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 14g (22%) Sodium 221mg (9%) Fiber 3g (12%) Sugar 22g (44%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 293

% Daily Value*

Serving 1slice
Calories 293kcal 15%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 14g 22%
Sodium 221mg 9%
Fiber 3g 12%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.