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 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.

Vegan pumpkin pie

Easy Vegan Pumpkin Pie; photo by Hannah Kaminsky

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.

To bake butternut squash or sugar pumpkin and make it easier to handle, see our Vegan Minute Video. Bake it a bit longer than the video instructs — you want to be able to pierce all the way through the squash or pumpkin easily, to make it easy to puree.

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!


13 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.

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