The BEST 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!
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Servings: 8 slices
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
Make it gluten-free: In order to make a vegan gluten-free pumpkin pie, simply use your favorite gluten-free crust.
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.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!