Creamy butternut squash tastes just as good as pumpkin in this classic holiday pie recipe. And it's vegan friendly too!
I just love the holiday season - it's the ultimate time of year for food bloggers. It's the time to break out all our pumpkin spice recipes and bake all the sweet treats - guilt free!
And while I love myself a big slice of vegan pumpkin pie, I'm also a big fan of this alternative. A vegan butternut squash pie!
I love cooking with butternut squash! I actually find it easier to work with than a traditional pie pumpkin. And it tastes every bit as good. Maybe even better!
Cooking the Butternut Squash
You have two options for this recipe - one is the completely homemade way and the other is a little bit of a cheat.
For the 100% homemade version, you'll roast the butternut squash from scratch!
To do this, you simply cut the squash in half lengthwise. Scoop out the seeds. Place it in a baking dish cut side up with a bit of water (about ¼" will do it!). Then bake it for 45-60 minutes at 375 degrees Fahrenheit, until it's fork tender.
Easy enough. But what about the shortcut version?
I hear you. I could use more shortcuts in my life too. So here's a little secret. Most grocery stores carry pre-mashed butternut squash in the refrigerated section - just like mashed potatoes. And some even carry a canned mashed butternut squash that is shelf stable.
Either one of these will work just fine! Just make sure that butternut squash is the only ingredient on the label - you don't want any sweeteners or other flavorings.
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:
Vegan Butternut Squash Pie
- 2 cups mashed butternut squash see notes
- ¾ cup firm or extra-firm silken tofu about half of a 12.3-ounce package
- ½ cup sugar organic or vegan
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 graham cracker pie crust 9 inch
- vegan whipped cream optional, for topping
- 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.
- To serve, cut the pie into 8 wedges; if you'd like, top each with a swirl of Vegan Whipped Cream.
Hi! This looks amazing! Do you need to refrigerate any leftovers?
Yes, you do, since it's made from fresh squash or pumpkin--if indeed there are any leftovers!
Kerstin La Cross says
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!
Thanks, Kerstin — so glad that you and yours enjoyed this!
Kay Hebb says
What is the difference in natural granulated sugar and just plain sugar...I can't have sugar on my vegan diet...
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!
Can you use maple syrup?
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.
Can I substitute with sweet potato?
Definitely! Use the same amount as recommended for the squash or pumpkin. It will be delicious!
Nava, do you use firm tofu? I was told that silken does not hold up and the pie becomes runny. Thanks
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.
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.
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 🙂
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.
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?
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.
Chen Fung says
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
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!
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.
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!
What if I can't find firm silken tofu? Can I use regular tofu?
Hi Alicia, regular firm tofu should be fine, though it may not be quite as silky in texture. Make sure to drain and blot it very well!
I am not a tofu eater, would avocado work?
Miranda, that's an interesting thought, but I'm not sure the avocado would set up, or keep well. If you're not allergic to soy, I highly recommend you try the silken tofu; you really don't taste it!
LOVE LOVE LOVE this recipe!!!! Tastes amazing and without all the butter and sugar of other recipes. My family loved it and we will definitely be making this again!!
Thanks, Maddie! So glad you and yours love this. It's amazing how good plant-based versions of classic recipes can be. And these versions are healthier too!
The tofu makes this absolutely disgusting. What a waste of otherwise good ingredients. I have 30 cups of mealy "pie." Tastes horrible.
Hello, you're the first to have gotten bad results from this pie, and so you must have misread something about the recipe. There's only 3/4 cup of silken tofu in it, so you wouldn't be able to taste it at all. Not sure how you wound up with 30 (!) cups of anything!
William Latham says
Can you boil the squash instead of bake?
This pie was so good. I made a gluten free graham cracker crust using plant butter an monk fruit brown sugar. The only change I made is to the filling was I used real maple sugar instead of sugar. Topped with coconut whipped cream. Delicious! I am not vegan but my son and his family are and this pie could go up against any regular squash or pumpkin pie and win.