We use a few vegan-friendly stand-ins for this can’t-believe-it’s-vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.
| Level: | Easy |
| Total: | 5 hr 45 min |
| Prep: | 5 min |
| Inactive: | 4 hr 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups all-purpose flour, plus more for rolling
- 1 tablespoon vegan granulated sugar
- 1 tablespoon white vinegar
- Fine salt
- 1/2 cup unrefined virgin or extra-virgin coconut oil (packed)
- 4 to 6 tablespoons ice water
- Filling:
- One 15-ounce can pure pumpkin puree
- 8 ounces silken tofu
- 2/3 cup vegan granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon pure vanilla extract
- Fine salt
Instructions
- For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
- To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
- For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
- Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.
Nutrition Facts
| Calories | 320 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 13 grams |
| Sodium | 300 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 3 grams |
| Protein | 5 grams |
| Sugar | 20 grams |
Reviews
My daughter LOVED this pie. Crust turned out perfectly. Best pumpkin pie she has ever had! Will be making this pie every Thanksgiving.
I came across this recipe a few years ago. One of our family members has serious allergies to dairy and eggs and I had been looking for a vegan pie option so they could enjoy dessert as well. So incredible! Many of us liked it better than the regular pumpkin pie. The dough can be tricky to roll out but worth the effort. Just took the dough out of the fridge and will be finishing and baking this morning. Can’t wait until dessert time!
Great filling but the crust was not good. Came out hard as a rock and was hard to cut with a knife. Scooped the filling out and put on top of a Graham cracker crust.
Could I substitute vegan butter for the coconut oil? I have the kind of vegan butter sticks that are suitable for baking.
Guy
This pumpkin pie recipe is so amazing and I am so thankful. Last year when I first went vegan I watched everyone enjoy a pecan pie and thought I would be missing out on great Thanksgiving desserts from then on but when I stumbled upon this recipe and read the comments, I thought it was too good to be true! I definitely recommend this recipe, but instead of the nutmeg and cinnamon, I used 1.5 teaspoons of pumpkin pie spice and it was perfect! The crust was flakey (and I used unrefined coconut oil so there was no coconut taste), the custard is creamy and delicious and everything cooked perfectly and the recipe was simple and straightforward! Can’t wait to see how my non-vegan friends think about it next week!
This is a great recipe. I’ve made it several times for holidays for my vegan kids, and my non-vegan husband loves it, too. I’m not a huge pumpkin pie fan myself, so I like kicking the flavor up a little by adding allspice, ginger, and a little orange zest or dried orange peel and dialing back the nutmeg just a little. (Fresh MUCH better than dried!) Top it off with “whipped cream” made with the cold solidified cream on the top of a can (or 2) of full fat coconut milk whipped up in a cold bowl with a cold whisk, and you’ve got a lovely vegan holiday dessert!
This pie is amazing ! So delicious and low fat too!
This pie is delicious. The first time, I made it just like the recipe says, everyone enjoyed it. My father in law could not stop eating it!
But, I missed the flavor of ginger and cloves my mom used to put in her pumpkin pie. Today I am making it again, but I am changing the nutmeg for 1/2 tsp. of ground ginger and 1/4 tsp ground cloves. I am sure it will be delicious also. Thank you for the inspiration.
Faced with an unexpected vegan Thanksgiving guest, I panicked a bit about pie, but this one surprised me: The filling had the perfect texture and spice flavor (I cheated a bit adding a splash of bourbon, twist of black pepper and a dash more cornstarch). The crust had a distinct coconut essence, but offered surprisingly good flake (again, cheated by subbing in two tbsp of vodka for the water) and flavor. Still can’t believe it didn’t have dairy or eggs.