Eggless Pumpkin Pie

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!

Pumpkin purée, canned coconut milk, silken tofu, sugar, cornstarch, and pumpkin pie spice.

For the filling: 

Egg Replacer:

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.

Egg Replacer:

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.

You can use a homemade pie crust or store-bought.

Make the crust:

Regardless, you'll need to blind bake the crust so you don't end up with a soggy bottom.

Simply line the crust with parchment paper and add pie weights, dried beans, and dried rice.

Bake the crust at 400F for 15 minutes.

Add the pie filling to a food processor or blender.

Blend until smooth.

It will look like this.

Fill the pie pan or tart pan.

Bake at 350F for 50-60 minutes until set but slightly jiggly in the center.

Slice and serve with homemade vegan whipped cream!

Get the full recipe for this Eggless Pumpkin Pie by clicking the link below!

For more Vegan Thanksgiving Recipes, click the link below!