Vegan Pumpkin Pie

This guilt-free wonder only has 77 calories a slice–which has led my husband to eat two or three slices in a row and respond to my raised eyebrows with a shrug. You absolutely cannot tell the difference between this tasty pie and the “real” thing. The flavor is dead-on. I think the only real difference is that this one is crustless. This pie was a hit at Thanksgiving and Christmas and the last time we had company over. The recipe is courtesy of the Happy Herbivore cookbook.


Vegan Pumpkin Pie
Recipe type: Dessert
Cuisine: American
  • ½ cup silken tofu
  • 1 + ½ cups non-dairy milk
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 cups canned pure pumpkin
  • ½ cup whole-wheat flour
  • 2 tsp baking powder
  • ½ cup brown sugar
  • 3 tsp pumpkin pie spice
  1. Preheat oven to 350 degrees.
  2. Blend tofu, non-dairy milk, cornstarch, and vanilla in a food processor until smooth, stopping to scrape sides.
  3. Add remaining ingredients and blend until well-combined and uniform.
  4. Pour the mixture into greased pie dish and bake for 1 hour.
  5. Allow pie to cool away from the oven until it is room temperature, then cover with plastic wrap and refrigerate for at least 4 hours before serving.

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