This is the BEST Eggless Pumpkin Pie ever! This classic holiday dessert is delicious, creamy, and perfectly spiced. No one will guess it's vegan!
Jump to:
If you have an egg allergy or you're looking for a delicious vegan pumpkin pie, look no further! You've come to the right place.
Made with only 10 ingredients including cornstarch and my secret ingredient, silken tofu. When combined these ingredients act as our egg replacer.
The cornstarch sets the pie while the silken tofu helps create a rich, creamy custard texture.
This easy vegan pumpkin pie recipe is perfect for your Thanksgiving and Christmas dessert table. No one will guess this pumpkin pie is made without eggs or dairy!
Ingredients
This eggless pumpkin pie recipe is made with simple ingredients and is the perfect dessert for the holiday season. Filled with pumpkin purée and pumpkin spice, this recipe will soon become a family favorite!
Pie Crust: I used a homemade pie crust from Jessica in the Kitchen. It was perfectly flaky and buttery. I highly recommend making your own but store-bought will work as well. You could also use a graham cracker crust if desired.
Canned Pumpkin Purée: Not all canned pumpkin purée is treated equally when it comes to flavor and texture. The three I recommend for this recipe are Libby's Pumpkin Pure, Farmer's Market Pumpkin Purée, and Trader Joe's Pumpkin Purée.
Full-Fat Coconut Milk: This dairy-free pumpkin pie filling recipe is made with coconut milk but doesn't taste like coconut. I promise! But it is essential in the recipe because we need a higher fat content that a regular dairy-free milk substitute can't provide. I used Trader Joe's brand but prefer the brand Native Forest.
Silken Tofu: Silken tofu is our egg replacer, believe it or not. Eggs are typically put in a pumpkin pie to create a creamy, rich custard texture. But in this eggless version, we are going to replicate this texture with silken or soft tofu. Tofu helps create the perfect pumpkin pie texture without affecting the overall flavor.
Brown Sugar and Granulated Sugar for sweetness.
Cornstarch: While eggs are there to provide that custard texture, it also helps set the pie. Since we are lacking that, we have to compensate by adding cornstarch. Arrowroot starch will also work. Tapioca starch will not work.
Pumpkin Pie Spice: I used a pumpkin pie spice blend but you can use a combination of cinnamon, nutmeg, ginger, all-spice, and clove.
Helpful Equipment
For this creamy vegan pumpkin pie recipe, you'll need a 9-inch pie pan or a 9-inch tart pan.
I decided to use a tart pan instead of a traditional pie pan because I love the way it makes the edges look. But when deciding you'll want to keep a few things in mind.
Tart pans have shorter sides so the filling will be filled to the very top and you won't have that overflow of pie crust on the edges like a traditional pumpkin pie.
Since tart pans are shallow, they will also bake faster so keep an eye on it towards the end. It should be puffy and just slightly jiggly in the middle.
If you use a pie pan, I recommend keeping an eye on the edges because they have a higher chance of being burned than in a tart pan where less crust is exposed. You might need to wrap the edges in foil during the baking process.
Pie weights are needed when blind-baking the pie crust but you could easily use dried beans or rice instead.
How to Make This Recipe
Prepare the pie crust ahead of time: Pie crust requires some extra chilling time so in order to stay on schedule, I highly recommend doing this step a day ahead. For best results, use cold butter and cold water when making homemade pie crusts.
Once your vegan pie crust has been chilled, we are going to pre-bake it so it has time to cool before adding the pumpkin pie filling. Regardless of whether you are using a store-bought crust or homemade crust, it must be pre-baked to prevent a soggy bottom.
Step 1: Preheat the oven to 400F. Poke holes with a fork in the bottom of the crust and line the bottom with parchment paper. Fill the parchment paper with dried rice, dried beans, or pie weights. This will prevent air pockets, crust shrinkage, and underbaked dough.
Step 2: Bake the pie crust for 15 minutes. Once done, remove the pie weights and parchment paper and allow the crust to completely cool before filling.
Step 3: Make the pumpkin pie filling by combining the pumpkin purée, canned coconut milk, silken tofu, brown sugar, granulated sugar, cornstarch, pumpkin pie spice, vanilla, and salt in a food processor or blender.
Step 4: Blend until smooth. Reduce heat to 350F.
Step 5: Pour the pumpkin pie filling into the pre-baked crust. If you're using a tart pan, it will be very full so be careful.
Step 6: Brush the crust with a little bit of melted vegan butter or coconut oil then bake for 50-60 minutes or until the filling is puffed and the center has set and jiggles just slightly.
NOTE: If the pie crust browns too fast, cover the edges with foil or a pie crust shield. I didn't have this problem but keep an eye on it- just in case!
Allow the pie to cool at room temperature before transferring it to a fridge to cool for at least 4 hours.
Dollop with coconut whipped cream and serve!
Make Ahead
You can definitely make the pie dough a few days ahead and store it in the fridge, tightly wrapped in plastic wrap.
I don’t recommend storing the pre-baked pie shell ahead of time. Once it’s blind-baked, fill it straight away with the pumpkin pie filling and bake until done.
You can make the actual vegan pumpkin pie a day or two ahead though! It needs at least 4 hours to cool and set either way.
Tips & Tricks
Prepare the pie crust ahead of time: Pie crust requires some extra chilling time so in order to stay on schedule, I highly recommend doing this step a day ahead.
Use pie weights, dried beans, or rice when pre-baking the crust. This will prevent air pockets, crust shrinkage, and underbaked dough.
This recipe calls for canned pumpkin purée. Make sure to use a brand that is 100% pumpkin and not pumpkin pie filling that contains additives like sugar and spices.
Keep an eye on the oven times so the pie doesn’t over-bake. The filling should be puffed up, and firm around the edges but have a slight jiggle in the middle.
To prevent excess browning of the crust, cover the sides with aluminum foil. This wasn't necessary for the tart pan.
Cool the pie for at least 4 hours at room temperature before slicing and serving. I know it’s tempting to slice into a warm pie but cutting into pumpkin pie too soon will result in a loose mess.
Substitutions & Additions
When it comes to baking, I can't guarantee results if you stray from the original recipe. If you end up substituting something and it yields great results, feel free to drop it in the comment section so others can try it out.
Make it gluten-free: In order to make a vegan gluten-free pumpkin pie, simply use your favorite gluten-free crust.
Make it soy-free: Tofu plays a very important role in this recipe as an egg replacer. But if you have an allergy, check out my article on Egg Substitutes for Pumpkin Pie.
Serving
This dairy-free and egg-free pumpkin pie must be served with homemade or store-bought vegan whipped cream! I don't make the rules, sorry. Just kidding.
But really, pumpkin pie with a dollop of my homemade coconut whipped cream is the perfect combination.
Optional but recommended is a sprinkle of pumpkin pie spice or cinnamon on top.
Storage
This is truly the best vegan pumpkin pie I've ever had and I doubt you'll have leftovers but if you do, this pie tastes great the next day and can even be frozen.
Storage: Wrap the pan with the leftover pumpkin pie with cling wrap or aluminum foil. You could slice and store it in an airtight container as well.
Freezing: If you have leftovers that you want to freeze, you're in luck! Pumpkin pie can be frozen for up to two months. But be sure that the pie is completely cooled before slicing and storing it in a freezer-safe container.
Frequently Asked Questions
No, make sure you are buying a canned pumpkin purée that is 100% pumpkin only. Pumpkin pie filling typically contains added spices and sugar.
If you live in a country that doesn't have access to canned pumpkin purée, no worries! You can make homemade pumpkin purée from scratch. I recommend this recipe from Love and Lemons.
I don't recommend skipping the pre-bake at all or you'll end up with a soggy bottom.
Yes, you can. But you'll still need to pre-bake it.
Not always because they can contain butter or lard. But there is a ton of accidentally vegan pie crusts on the market. Check out this article to find a store-bought vegan crust!
Yes, that would be wonderful! There are a few graham cracker crusts listed in the article above that are accidentally vegan. You would not need to pre-bake a graham cracker crust.
More Thanksgiving Recipes
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
The BEST Eggless Pumpkin Pie
Ingredients
- 1 Vegan Pie Crust homemade or store-bought
- 15 ounces Canned Pumpkin Purée
- ¾ cup Canned Coconut Milk
- ½ cup Silken Tofu
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- 6 tablespoons Cornstarch
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
Instructions
- Prepare the vegan pie crust. If you are making dough from scratch, I recommend making the dough and forming it into a pie pan or tart pan a few hours before you bake the pie so the crust can chill. Most recipes require the dough to be chilled for at least two hours.
- Once your vegan pie crust has been chilled, we are going to pre-bake it so it has time to cool before adding the pumpkin pie filling. Regardless of whether you are using a store-bought crust or homemade crust, it must be pre-baked to prevent a soggy bottom.
- Preheat the oven to 400F. Poke holes with a fork in the bottom of the crust and line the bottom with parchment paper. Fill the parchment paper with dried rice, dried beans, or pie weights. This will prevent air pockets, crust shrinkage, and underbaked dough.
- Bake the pie crust for 15 minutes. Once done, remove the pie weights and parchment paper and allow the crust to completely cool before filling.
- Reduce heat to 350F.
- Make the pumpkin pie filling by combining the pumpkin purée, canned coconut milk, silken tofu, brown sugar, granulated sugar, cornstarch, pumpkin pie spice, vanilla, and salt in a food processor or blender. Blend until smooth.
- Pour the pumpkin pie filling into the pre-baked crust. If you're using a tart pan, it will be very full so be careful.
- Brush the crust with a little bit of melted vegan butter or coconut oil then bake for 50-60 minutes or until the filling is puffed and the center has set and jiggles just slightly.
- If the pie crust browns too fast, cover the edges with foil or a pie crust shield. I didn't have this problem but keep an eye on it- just in case!
- Allow the pie to cool at room temperature before transferring it to a fridge to cool. Cool the pie for at least 4 hours before slicing and serving. I know it’s tempting to slice into a warm pie but cutting into pumpkin pie too soon will result in a loose mess.
- Dollop with coconut whipped cream and serve!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Renata says
I really like your idea with silken tofu. But in past I have tried replacing evaporated milk with coconut milk and I didn't like the coconut flavor in pumpkin pie. Any other suggestions? Maybe thick cashew or almond milk?
Liv says
Thick cashew cream could possibly work but I'd need to test it out for myself before I'm confident. You could try a store-bought vegan heavy whipping cream instead- Country crock and Califia have good ones.
Gwyn says
This was the best pumpkin pie I’ve ever made. It was the perfect amount of firm and delicate. Everyone enjoyed this!
Liv says
So glad you enjoyed it!! 🙂