Making a vegan pumpkin pie is a challenge but can be done! Pumpkin pie is such a traditional dessert for Thanksgiving that I had to find a recipe!

Image of a whole pumpkin pie

Vegan Pumpkin Pie

I've read a dozen or so recipes for vegan pumpkin pie but always came up short some way. I found one in The McDougall Quick And Easy cookbook but changed it to use maple syrup instead of honey. I upped the spices because I like my pumpkin pie really spicy!
 I also like to make a crumble of candied ginger and chopped pecans in the bottom of the pie before filling. 
Print Recipe
CourseDessert
HolidayThanksgiving
Prep Time15 minutes
Cook Time1 hour
Chill2 hours
Total Time1 hour 15 minutes
Servings8 People
AuthorSnap Pea Sheep

Ingredients

  • 16 Oz Organic solid pack pumpkin NOT Pumpkin Pie Filling
  • 15 Oz Organic silken tofu
  • 2/3 Cup Maple Syrup
  • 1/3 Cup Date Sugar
  • 1 TSP Bourban Vanilla or Vanilla bean
  • 2 TSP Pumpkin Pie Spice
  • 1 TSP Ground Cinnamon
  • 1 TSP Ground Ginger
  • 1/2 TSP Ground Cloves
  • 1/4 Cup Finely chopped pecans
  • 1/4 Cup Finely chopped candied ginger
  • 1 Pie Shell

Instructions

  • Preheat oven to 350 degrees F.
  • Put all but the last three ingredients into a blender and blend until smooth.  
  • line the bottom of your pie crust with the chopped ginger and pecans.
  • Pour pumpkin mixture into pie shell and bake 1 hour. Remove from oven and set on cooling rack for 15 minutes. Refrigerate for at least 45 minutes.

Notes

 
Recipe by Snap Pea Sheep
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