Vegan Pumpkin Pie {Gluten Free}
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
a delicious creamy Pumpkin pie that is vegan and gluten free. No one will ever know it's made with tofu!
Ingredients
  • 1 (12-14-ounce) package firm or extra firm silken tofu
  • 1 (15 ounce) can pumpkin puree
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 Tablespoon cornstarch
For the pie crust
  • 1 cup rolled oats, certified gluten free
  • 1 cup pecan halves
  • 2 Tablespoons brown sugar
  • 3 Tablespoons coconut oil
  • ¼ teaspoon cinnamon
  • 1 Tablespoon cold water
For the coconut whipped cream:
  • 1 (14 ounce) can cold coconut cream or coconut milk (water removed)- keep can in the refrigerator before using
  • 2 Tablespoons sugar (or preferred sweetener)
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. To make the pie crust, in a food processor combine oats, pecans, brown sugar, cinnamon and coconut oil. Pulse until mixture just starts to come together. Add 1 Tablespoon cold water and process for 30-60 seconds.
  2. Transfer mixture to a pie plate, using your hands pat down and up the sides of the pan. Bake for ~10-12 minutes. Set aside to cool.
  3. For the filling, in a food processor (or blender) add silken tofu and puree until smooth. Then add pumpkin puree, sugar, brown sugar, vanilla extract, cinnamon, pumpkin pie spice and cornstarch and puree until well combined and smooth.
  4. Pour pumpkin pie filling into cooled pie crust (you might end up with a little extra filling depending on the depth of your pie dish). Bake pie at 350 degrees for ~45 minutes.
To make the coconut whipped cream:
  1. Open can of coconut cream, scoop out cream to a bowl. Using cold beaters (you can place them in the fridge or freezer prior to using) beat coconut cream for 3-4 minutes until light and fluffy. Add 2 Tablespoons of sugar and vanilla extract. Serve immediately or transfer to a container or bowl and keep in the refrigerator until ready to serve. Re-whip if needed using cold beaters.
Notes
Do not substitute regular tofu for the silken as it won't result in the same creamy texture (you can however sub firm silken). You can find silken tofu in the refrigerated section of the store or in a Tetra Pack on shelf in an aisle (Mori-Nu is the most common shelf-stable brand).
Also note that over baking will result in cracks in your pie.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/vegan-pumpkin-pie/