Pumpkin pie with autumn pumpkins and corn on red striped napkin

Vegan Pumpkin Pie

by | November 15, 2017

This vegan pumpkin pie sweet treat that’s healthy enough to eat for breakfast, but delicious enough to serve on Thanksgiving! I feel it’s worth the extra effort to use fresh pie pumpkins because of the bright flavor they give. And, yes, you’ll want to use a “pie” pumpkin if possible, as it will impart the perfect flavor for your fresh pumpkin pie.


  1. One small pie pumpkin (or 2 cups cooked, mashed pumpkin)
  2. One 9-inch vegan pie crust
  3. 12.3 oz. aseptic pack of silken tofu (extra firm)
  4. 5 teaspoons pumpkin pie spice
  5. ¾ cup maple syrup
  6. ¼ cup organic sugar
  7. ¼ teaspoon salt



  1. Preheat the oven to 400° F. Cut the pumpkin in half. Scoop out the seeds and remove the stringy pulp from the inside of the pumpkin, using a metal spoon. Place the pumpkin (cut sides down) in a large baking pan.
  2. Pour enough water over the pumpkin so that there’s about ½-inch of water in the pan.
  3. Bake for 45-60 minutes, or until the pumpkin flesh is soft and tender when pricked with a fork. Remove and allow to cool slightly.
  4. Place the pie crust in the oven and bake for about five minutes. Remove.
  5. When the pumpkin has cooled slightly, scoop out two cups of the flesh and place in a blender. I use a NutriBullet Pro 900 and I love it!
  6. Add the tofu, spice, maple syrup, sugar, and salt and blend until very smooth.
  7. Pour the filling into the prebaked pie shell. Bake for about 45 minutes, or until nicely browned.
  8. Allow to cool in the refrigerator for several hours or overnight.
  9. Serve plain or with nondairy vanilla ice cream (or nondairy whipped topping).


Makes one 9-inch pie (serves 8)

A Note From The Staff At ‘Raise Vegan’ 
Happy Vegan Eating, and don’t forget to check us out on the Main Facebook Group, where we discuss toddlers and food. There are over thirty thousand vegan parents there, all raising little vegans.
There is also a Vegan Eats For Little Feet Group, where parents get together, share recipes, swap disaster stories, and generally learn the best ways to hide the broccoli in the food for kids. So it’s worth checking out, and know that even though your kids are vegan, it doesn’t mean they’re going to suddenly love those brussel sprouts and carrot soup.
If Facebook isn’t your go to social media, we can usually be found liking far too many amazing dishes on Instagram. If you’re raising a vegan family, be sure to tag us on there, and we’ll have a chance to feature your vegan family, or amazing vegan dishes on our main page!
Lastly, don’t forget to have a quick peak on Pinterest, where we pin all these amazing recipes, and ideas. We receive over 250,000 weekly viewers on Pinterest, so we must be doing something right. Don’t forget to check out articles such as Vegan Banana Zucchini Muffins and Blackberry Peach Bake.
Happy Veganing Everyone, we are very happy that you’ve found us, and you’re raising little vegans. The world needs more people like you.


Tess Challis I’m a vegan chef, five-time cookbook author, and wellness coach. I live in southwest Colorado with my fabulous 14-year-old daughter, Alethea, who makes the best ever vegan pizza and peach pie. She’s been vegan since birth, and I’ve been vegan since 1991—and we both love it! When I’m not writing for VPP, you can find me at Tess Challis.


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