Name: Vegan Butternut Squash Pie
Prep time: 10 min
Cook time: 45 min
Total time: 175 min
Ingredients: 2 cups mashed butternut squash (firmly packed; roasted and mashed, or canned butternut squash puree (see notes)); 1 1/4 cups firm or extra-firm silken tofu (one 10.9-ounce shelf-stable package, such as Mori-Nu, drained); 2/3 cup sugar (organic or certified vegan; use 1/2 cup for a less sweet pie); 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; 1 graham cracker pie crust (9-inch, store-bought or homemade; deep-dish holds all the filling); vegan whipped cream (optional, for topping)

Creamy butternut squash tastes just as good as pumpkin in this classic holiday pie. Blended with silken tofu and warm spices and baked in a graham cracker crust, it's smooth, lightly sweet, completely vegan, and easy enough to make a day ahead.

Slice of vegan butternut squash pie topped with vegan whipped cream and cinnamon sticks on a silver plate

Photos by Hannah Kaminsky, BittersweetBlog.com.

I just love the holiday season. It's the ultimate time of year for food bloggers: time to break out all our pumpkin spice recipes and bake all the sweet treats.

And while I love myself a big slice of vegan pumpkin pie, I'm also a big fan of this alternative. I actually find butternut squash easier to work with than a traditional pie pumpkin, and it tastes every bit as good. Maybe even better! Its flesh is naturally sweet, deep orange, and less stringy than pumpkin, so the filling blends up especially silky.

Key Ingredients & Substitutions

Butternut squash. You have two options. For the 100% homemade version, roast the squash from scratch (see the tips below). For the shortcut version, most grocery stores carry pre-mashed butternut squash in the refrigerated section, just like mashed potatoes, and some carry shelf-stable canned butternut squash puree. Either works fine; just make sure squash is the only ingredient on the label, with no sweeteners or other flavorings. Plain canned pumpkin puree can be swapped in the same way.
Silken tofu. This is what sets the filling and replaces the eggs in a traditional pie, so don't skimp on it. Shelf-stable Mori-Nu firm or extra-firm silken tofu is ideal because it purees perfectly smooth. Regular block tofu will leave the filling grainy.
Sugar. Organic or certified-vegan cane sugar keeps the pie fully vegan, since some conventional white sugar is filtered with bone char. Coconut sugar or light brown sugar adds a deeper, molasses-like note.
Spices. A teaspoon each of cinnamon and pumpkin pie spice gives the classic holiday flavor. No pumpkin pie spice? Use ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of cloves instead.
Graham cracker crust. A store-bought 9-inch crust keeps this recipe quick, and most brands are vegan, but some use honey or butter, so check the label. A homemade graham crust or a regular vegan pastry crust works too.

Helpful Tips

Roast the squash the easy way. Cut the squash in half lengthwise and scoop out the seeds. Place it cut side up in a baking dish with about ¼ inch of water, then bake at 375°F for 45 to 60 minutes, until it's fork tender. Once it's cool enough to handle, scoop out the flesh. A medium squash gives you more than the 2 cups you need; save the rest for soup.

Blend until it's truly smooth. Give the filling a full minute or two in the food processor, scraping down the sides once or twice. Any small bits of tofu will show up as specks in the finished pie, so it's worth the extra time.

Slice of vegan butternut squash pie with dairy-free whipped cream and cinnamon sticks, with the rest of the pie behind it

Don't overfill a shallow crust. Store-bought graham crusts are often on the shallow side. If you have more filling than will fit, pour the extra into a ramekin or two and bake it alongside the pie as a crustless cook's treat.

Look for a gentle wobble. The pie is done when the edges are set and the very center still jiggles slightly when you nudge the pan. It will keep firming up as it cools, and baking it until the center is rock solid can cause cracks.

Give it time to chill. Tofu-based fillings set fully in the fridge. Let the pie cool to room temperature, then refrigerate it for at least 2 hours (overnight is even better) for clean, neat slices.

Variations

Classic pumpkin. Use 2 cups of roasted sugar pumpkin or canned pumpkin puree in place of the squash.
Sweet potato. Swap in mashed roasted sweet potato for a pie closer to our vegan sweet potato pie.
Maple-sweetened. Replace the sugar with ½ cup maple syrup and add a tablespoon of cornstarch to help the slightly looser filling set.
Extra-spiced. Add ½ teaspoon ground ginger and a pinch of black pepper to the filling for more warmth.
Gingersnap crust. Use a crust made from crushed vegan gingersnaps instead of graham crackers.
Nutty topping. Scatter chopped toasted pecans or candied pumpkin seeds over each slice for crunch.

Serving Ideas

Serve this pie chilled or at cool room temperature, topped with a swirl of vegan whipped cream and a dusting of cinnamon. A scoop of vegan pumpkin ice cream or vanilla nondairy ice cream is lovely too.

It's a natural finish for a Thanksgiving or holiday dinner after a Thanksgiving nut roast and plenty of sides, and it holds its own on a dessert table next to an apple crumble pie. Pour a cup of coffee, tea, or a homemade vegan pumpkin spice latte alongside.

Storing & Freezing

Because the filling is made with tofu, the pie needs to be kept in the refrigerator. Cover it loosely with plastic wrap or foil once it's completely cool, and it will keep for up to 4 days. It's a great make-ahead dessert: bake it the day before and add the whipped topping just before serving.

To freeze, chill the pie completely, then wrap it (whole or in slices) tightly in plastic wrap and foil and freeze for up to 2 months. Thaw it overnight in the refrigerator and serve it cold. The graham crust may soften a little after freezing, but the filling holds up well. Freeze the pie without the whipped cream topping.

More Vegan Holiday Recipes

If you love this vegan butternut squash pie, be sure to check out my complete Vegan Thanksgiving eCookbook, and these other tasty ideas:

Recipe

Vegan Butternut Squash Pie

5 from 7 votes

A silky, lightly spiced vegan butternut squash pie made with silken tofu and baked in a graham cracker crust. It's an easy, make-ahead alternative to classic pumpkin pie for Thanksgiving and the holidays.

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Prep Time: 10

Cook Time: 45

Chilling: 2

Total Time: 2 55

Servings: 8 slices

Ingredients

2 cups mashed butternut squash firmly packed; roasted and mashed, or canned butternut squash puree (see notes)
1 ¼ cups firm or extra-firm silken tofu one 10.9-ounce shelf-stable package, such as Mori-Nu, drained
⅔ cup sugar organic or certified vegan; use ½ cup for a less sweet pie
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 graham cracker pie crust 9-inch, store-bought or homemade; deep-dish holds all the filling
vegan whipped cream optional, for topping

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Combine the mashed butternut squash, silken tofu, sugar, cinnamon, and pumpkin pie spice in a food processor. Process until completely smooth and velvety, stopping once or twice to scrape down the sides.
Pour the filling into the crust and smooth the top. If you're using a standard (not deep-dish) crust and there's more filling than will fit, bake the extra in a small ramekin or two alongside the pie.
Bake for 40 to 45 minutes, until the filling is set around the edges and only slightly soft in the very center, and the edge of the crust is lightly browned. Check any ramekins after about 25 minutes.
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours, until the filling is firm enough to slice cleanly.
Cut the pie into 8 wedges. If you'd like, top each slice with a swirl of vegan whipped cream just before serving.

Notes

To roast and mash the squash: Preheat the oven to 375°F. Cut a butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side up in a baking dish and add about ¼ inch of water to the dish. Bake for 45 to 60 minutes, until the flesh is very tender when pierced with a fork. Let cool, then scoop out the flesh and mash it or puree it in the food processor. A medium (2- to 2 ½-pound) squash gives you more than enough.

Shortcut: Use canned or refrigerated mashed butternut squash with no added sweeteners or seasonings. A 15-ounce can holds about 1 ¾ cups, which works fine here. Plain canned pumpkin puree can be swapped in the same way.

Crust: Most store-bought graham cracker crusts are vegan, but some brands use honey or butter, so check the label. If you use a standard (not deep-dish) crust and have extra filling, bake it in a ramekin or two alongside the pie.

Storage: Keep the pie covered in the refrigerator for up to 4 days.

Nutrition (Estimate per Serving)

Calories: 208kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 104mgPotassium: 217mgFiber: 1gSugar: 22gVitamin A: 3722IUVitamin C: 7mgCalcium: 39mgIron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.