Easy Vegan Pumpkin or Squash Pie

Easy vegan pumpkin pie

I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin in the classic pumpkin pie (vegan style)—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, of course, but no one will notice the difference. Photos by Hannah Kaminsky of Bittersweet.

Makes one 9-inch pie, 8 servings

  • 2 cups well-baked and mashed butternut squash or sugar pumpkin (see Notes)
  • 3/4 cup firm or extra-firm silken tofu (about half of a 12.3-ounce aseptic package)
  • 1/2 cup natural granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (or equivalent of nutmeg, allspice, and ginger)
  • 9-inch good quality graham cracker or whole grain pie crust
  • Vegan Whipped Cream for topping, optional

Preheat the oven to 350 degrees F..

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.

Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool completely. Cut into 8 wedges; if you’d like, top each with a swirl of Vegan Whipped Cream.

Notes:

  • To make butternut squash or sugar pumpkin easier to handle, you can wrap the whole thing (raw) in foil, put in a baking pan, and bake at 375 degrees F. for 45 to 60 minutes — or until you can pierce all the way through easily with a long knife. Once it cools, you can cut the squash or pumpkin in half, and scoop out the seeds and fibers. Then, cut into thick slices and pare away the skin, or if the flesh is really soft, just scoop it out with a large spoon.
  • If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!

    Vegan pumpkin pie

    Easy Vegan Pumpkin Pie; photo by Hannah Kaminsky

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21 comments on “Easy Vegan Pumpkin or Squash Pie

  1. Kerstin La Cross

    This was the first pumpkin pie I ever made, vegan or not! It’s amazing! It blows my non-vegan, fat, sugar and salt loving family’s mind! I’m making it a second time right now and I think I actually used too much tofu, but I tried it before baking and it tastes just fine, so all I have to worry about is it setting up properly.

    However, comma, I did double the spices and raised the sugar to 2/3 this time. Very good!

  2. Kay Hebb

    What is the difference in natural granulated sugar and just plain sugar…I can’t have sugar on my vegan diet…

  3. Nava Post author

    Kay, where I call for natural granulated sugar, you can use organic cane sugar, coconut sugar, date sugar, Sucanat, etc. — as opposed to the very processed, bleached white sugar (that is sometimes refined with bone char). I keep it general so that readers can use what they prefer. Hope that helps!

  4. Nava Post author

    Melissa, the maple syrup would make the filling too runny, and it won’t set up well. Try one of the natural sugars suggested in my reply to Kay — coconut sugar, date sugar, or Sucanat.

  5. Debbie

    Nava, do you use firm tofu? I was told that silken does not hold up and the pie becomes runny. Thanks

  6. Nava Post author

    Debbie, I do use firm or extra-firm silken tofu. I just love the texture and how smooth it is. And I’ve never had an issue with the pie being runny — so long as it’s allowed sufficient time to cool once it’s out of the oven.

  7. Debbie

    Thanks Nava, I’ll look for firm silken, hopefully I can find it. Thank you for all of your delicious recipes, you’re very generous.

  8. Leanne

    Hi there…I was trying to get to the video that shows how to cook the fresh pumpkin but it isn’t there….can you please advise how I should cook it? Thank you :)

  9. Nava Post author

    Hi Leanne, I’m so glad you let me know that the video isn’t there — I don’t know where it disappeared to! I edited the recipe so you can see my lazy way of preparing butternut squash or sugar pumpkin, see the first Note after the instructions.

  10. KW

    I cooked my pie for over 50min and I had to take it out because it was going to burn on top if I left it any longer but it never did set. It tastes good… but it’s pumpkin pudding, not pumpkin pie. Not sure what I did wrong? My crust was a bit smaller than 9 inches, maybe that’s it?

  11. Nava Post author

    HI KW — not sure what might have been amiss; sometimes oven temps aren’t accurate; or it may be that there was too much filling for the smaller crust. This pie has come out perfectly for me many, many times. It does need to cool completely before being cut. So I’m sorry that it didn’t set up for you and perhaps you’ll have better luck next time!

    Another thought; maybe it was the silken tofu. It should be firm or extra-firm. I’ll add that to the recipe.

  12. Chen Fung

    This recipe is so amazing! I made one for this past Thanksgiving and had to make another one upon hubby’s request. I used ‘Farmer’s Market’ canned organic pumpkin puree and added a tablespoon of cornstarch. It firmed it up just perfectly. Served it with whipped cream using Trader Joe’s coconut cream. Oh my goodness gracious, unbelievably delicious. I love your recipes Nava, thank you so very much! <3

  13. Nava Post author

    So glad you enjoyed this, Chen Fung! What a good idea to make whipped cream from TJ’s coconut cream. And thanks for your kind thoughts as well!

  14. KW

    I tried the again with tinned pumpkin instead of fresh and it turned out perfectly! I think my fresh pumpkin the first time I made this was too watery and that’s why it didn’t set up.

  15. Nava Post author

    I’m glad it worked out better this time, KW. Come to think of it, I made this with sugar pumpkin recently and it wasn’t as firm as usual. More often, I use butternut squash which is definitely denser. So let’s blame the pumpkin, and now you can enjoy the pie!

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