Vegan pumpkin pie - this vegan version of the classic American dessert is easy to make and indistinguishable from the original. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free!

vegan pumpkin pie on a metal plate on a grey background with maple pecans.

Pumpkin pie is one of those incredibly American dishes that just hasn't really caught on here in the UK, and I have to admit that I have never really been a huge fan of it; until I baked this amazing vegan pumpkin pie that is!

This recipe totally changed my mind about pumpkin pie, after rapidly devouring multiple slices I was an absolute convert!

The filling is perfectly spiced, sweet, but not too sweet and just the right level of creamy and custardy, while still being firm enough to cut into neat slices.

The crisp pastry is a lovely contrast to the soft, smooth filling, and a few maple roasted pecans added just before serving make it even more moreish!

Three slices of vegan pumpkin pie on a metal plate.

The secret to the perfect set custard-like texture of the pumpkin filling is silken tofu. Don't run away! I promise you can't taste the tofu at all!

I tested various different types of fillings, some using coconut milk, some yogurt; but for me, the tofu based one blew all of the others clean out of the water!

You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the international section of the supermarket (by the soy sauce), or next to the tinned beans.

This vegan pumpkin pie is the perfect dessert for Thanksgiving if you are in the US, or just for any Autumnal celebration!

close up of vegan pumpkin pie topped with maple pecans.

How To Make Vegan Pumpkin Pie:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

This vegan pumpkin pie ideally needs to chill in the fridge overnight so start the day before you want to serve it.

Start by making the pastry. Place plain flour, icing sugar and salt in a food processor and pulse until combined.

Add cold diced vegan block butter or coconut oil (or a mixture of both) and blend until the mixture resembles fine breadcrumbs and no lumps of fat remain.

Add a tablespoon of cold vodka (or water) and pulse again; drizzle in a little cold water as needed to bring the pastry together into a ball.

Cover the pastry and pop it in the fridge for half an hour until it has firmed up. If you are using coconut oil the pastry will firm up very quickly and it will be unworkable if it gets too cold so keep a close eye on it.

Once the pastry has chilled, roll it out on a floured surface until it is large enough to line a 23cm/9 inch round pie dish or a 25cm/10 inch round tart tin.

Gently transfer the pastry to the dish and press it right into the corners. Crimp the edges or trim off the excess pastry as you prefer and prick the base all over with a fork.

The coconut oil version is quite delicate but if it cracks then you can just press it back together with your fingers.

Place the pastry base in the freezer for twenty minutes while you preheat the oven.

When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.

Bake for 20 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp.

While the pastry is baking prepare the filling, it is super quick and easy!

Just place silken tofu (drain off the excess water first), tinned pumpkin puree, cornflour (cornstarch), sugar, maple syrup, spices, vanilla and salt in a blender and blitz until totally smooth.

It is quite a thick mixture so you may need to scrape down the sides a couple of times. If your blender has a tamper tool then that will come in handy.

Once the pastry case has finished blind baking, pour the filling into the case and spread it level. Bake for 35-45 minutes until the filling is set but still has a slight wobble in the middle.

If you use a 9 inch pie dish it will take nearer the 45 minute mark to cook through, and if you use a wider, shallower 10 inch tart tin it will take less time to cook.

Once the pie is baked, leave it to cool completely at room temperature before refrigerating it overnight.

close up of a slice of vegan pumpkin pie with a forkful removed.

Top Tips:

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Make this vegan pumpkin pie the day before you want to serve it as it needs to chill in the fridge overnight.

The pastry can be made with either a vegan block butter/margarine (NOT the spreadable kind in a tub which has too high a water content for baking), or with refined coconut oil; or you can even use half and half if you like. The coconut oil version is a bit more delicate and difficult to work with but both kinds are delicious.

For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.

Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).

I used individual spices in my pie but you can swap them for 2 ½ tsp pumpkin spice blend instead.

For the filling you need to use firm silken tofu, which is usually the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the 'Asian' section of the supermarket (by the soy sauce), or next to the tinned beans.

Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking.

Any uneaten pie can be frozen for up to two months.

The maple pecans are optional but delicious; they also make a great snack!

Can I Make It In Advance?:

Yes! This vegan pumpkin pie will keep in the fridge for up to five days. The maple pecans can be made in advance as well and stored in an airtight container at room temperature. Don't add them to the pie until just before serving however as the maple coating will begin to melt after a while.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make this vegan pumpkin bundt cake which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree too wet.

More Vegan Pumpkin Recipes:

vegan pumpkin pie on a grey background with a bowl of maple roated pecans, two forks and a blue cloth.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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