Vegan Pumpkin Pie Recipe

Name: Vegan Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING:; 2 c. pumpkin; 1/2 firm tofu; 2/3 c. Low glycemic coconut syrup; 2 t. cinn; 1 t. cinnimon; 1 t. ginger; 1/2 t. salt; 2/3 c. Soy or rice milk; 2 egg substitute; 3 T Brandy; CRUST:; 1 1/2 c. WW pastry flour; 1/4 c. Rice flour; 1/3 c. coconut oil; 1 T canola oil; ice water; 1 c raw pecans

Servings: persons

FILLING:
2 c. pumpkin
1/2 firm tofu
2/3 c. Low glycemic coconut syrup
2 t. cinn
1 t. cinnimon
1 t. ginger
1/2 t. salt
2/3 c. Soy or rice milk
2 egg substitute
3 T Brandy
CRUST:
1 1/2 c. WW pastry flour
1/4 c. Rice flour
1/3 c. coconut oil
1 T canola oil
ice water
1 c raw pecans

1
Preheat oven: 350. Make ice water. Make the crust first:
2
Mix the flours , blend 1/2 c. the pecans into flour, add.
3
Microwave coconut oil jar until clear liquid, measure out 1/3 cup and put in freezer, when hard, warm measuring cup so the block falls out, grate the block into the flour mixture, mix with hands. Add oil and water until the dough is rollable. Form a ball, divide into 1/4 for lattice and 3/4 for crust. Roll out both between plastic wrap sheets and fit into a 9 in. pie pan. Cut the lattice with a pizza cutter into strips.
4
PIE FILLING:
5
Blend everything until really smooth. Keep tasting for flavor and add whatever it needs. Pour into crust. Place lattice on top. Bake for 30 or more minutes or until a knife comes out clean from the center. Chill. Serve with raw cashew, honey and vanilla cream.

1426

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FILLING:, 2 c. pumpkin, 1/2 firm tofu, 2/3 c. Low glycemic coconut syrup, and more.

Yes, Vegan Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions