Vegan Pumpkin Pie

Happy Thanksgiving everyone! I love Thanksgiving. Aside from the fact that it forces your family to spend time with you (hehe) it also is centered around cooking and reflecting all of the things we should appreciate more every day. So enjoy this beautiful holiday! Also, we can finally listen to Christmas music with no guilt!!!

Now that Thanksgiving is here, I’m finally sharing my pride. My joy. My love. My pumpkin pie. I actually recently came across an article on Buzzfeed about why pumpkin pie stinks, and I got very triggered. Gah. Pumpkin Pie is the best. It’s not my favorite dessert in the world, but you need to eat it when Thanksgiving rolls around. So here you are, my new favorite pumpkin pie.

Making pumpkin pie, except vegan.

First, shout-out to my Grandpa who has the best ever pumpkin pie. And to Costco who also has the best pumpkin pie ever. However, both of these pies use eggs and dairy. I had to find a way to get that same exact taste and texture. I tried a few recipes. (Minimalist Baker and Food with Feeling) They were both really good, but to be honest they didn’t make me feel the way I do when I have a REAL pumpkin pie. They felt… healthy. And the coconut milk has a distinct flavor that took away from the pumpkin. I used tofu, which I’d seen on a few other recipes and it really made this dish pop.

To get the perfect crust I used almonds and oats. Almonds have this phenomenal flavor once roasted, and pairs super well with pumpkin.

Recipe in-depth:

This is my first Thanksgiving being vegan (and vegetarian actually.) I knew that turkey was obviously a no-go. Tofurkey will have to do. However, I wanted to keep pumpkin pie the same. This pumpkin pie recipe have just the right consistency, and you won’t believe it’s vegan when eating this. My Dad loved it, and he is very much not a vegan.



1 cup of oats

½ cup of raw almonds

½ cup of dates

¼ cup of oil

Vegetable, olive, avocado or coconut will work

Opt: Vanilla


2 cups of pumpkin puree

½ cup to 1 cup of coconut sugar

8 oz of firm silken tofu

¼ cup of oat flour

1 tablespoon of pumpkin pie spice

1 tsp of vanilla


  • Preheat the oven to 350 degrees.
  • Add oats, almonds, dates, oil, and vanilla to a food processor and blend until it forms a ball.
  • Spread out the blended ingredients in a pie pan. (Springform or a classic pan will work.) Use a glass or your fingers to make it rise around the edge.
  • In a large (separate) bowl add pumpkin puree, coconut sugar, silken tofu, pumpkin pie spice, and vanilla. Stir until it forms a clumpy orange mush. (Don’t be alarmed.)
  • Blend until it is smooth and creamy.
  • Add the filling into the unbaked pie crust. Spread evenly.
  • Bake for 30 minutes at 350 degrees.
  • Top off with coconut whip and pumpkin spice!


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