Vegan Pumpkin Pie And Crust Recipe

This unbelievably delicious vegan pumpkin pie boasts a buttery, crumbly crust that's surprisingly easy to make, even for baking novices! Forget pre-ground spices – freshly ground cinnamon and nutmeg elevate the creamy, spiced pumpkin filling to a whole new level of flavor, reminiscent of classic pumpkin pie. This recipe, adapted from vegan.org, delivers the perfect blend of textures and tastes for a Thanksgiving showstopper or any autumnal celebration. Get ready for rave reviews!

Prep Time 45 mins

Cook Time 85 mins

Calories 255.2 kcal

Protein 13g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Vegan Pumpkin Pie And Crust

Whole Wheat Pastry Flour
½ teaspoon salt
Canola Oil
Soymilk
Pumpkin
Firm Silken Tofu
Vegan Sugar
1 teaspoon ground cinnamon (freshly ground is best!)
½ teaspoon ground nutmeg (freshly ground is best!)
Ground Ginger
Allspice
¼ teaspoon ground cloves

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How to Make Vegan Pumpkin Pie And Crust

Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie plate.
In a medium bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt.
Cut in ½ cup vegan butter (or shortening), using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
Gradually add ¼ cup soy milk, mixing with a fork until the dough just comes together. Be careful not to overmix.
Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer to the prepared pie plate.
Trim and crimp the edges. Prick the bottom with a fork.
Bake for 12-15 minutes, or until lightly golden.
Let the crust cool completely before adding the filling.
While the crust cools, prepare the filling: In a food processor, blend 1 (14-ounce) package silken tofu until completely smooth.
Add 1 (15-ounce) can pumpkin puree, ½ cup maple syrup, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon salt.
Blend until completely smooth and well combined.
Pour the filling into the cooled crust and spread evenly.
Bake at 375°F (190°C) for 50-60 minutes, or until a toothpick inserted near the center comes out almost clean.
Let the pie cool completely on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

80g

Fat

Carbs

13g

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Sweets & Sides Desserts The Americas American Vegetarian Vegan Fall Recipes Holiday Recipes Baking

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Frequently Asked Questions

How long does it take to make Vegan Pumpkin Pie And Crust?

Vegan Pumpkin Pie And Crust takes about 130 minutes from start to finish — roughly 45 minutes to prepare and 85 minutes to cook.

How many calories are in Vegan Pumpkin Pie And Crust?

Vegan Pumpkin Pie And Crust has approximately 255.2 calories per serving, with about 13 g protein, 13 g carbohydrates and 13 g fat.

What ingredients do I need for Vegan Pumpkin Pie And Crust?

The key ingredients for Vegan Pumpkin Pie And Crust are Whole Wheat Pastry Flour, Salt, Canola Oil, Soymilk, Pumpkin, Firm Silken Tofu. See the full list with measurements above.