Vegan Pumpkin Pie

It’s that time o’ year again when the autumn breeze brings back that familiar chill in the air, them dark crisp mornings and early evenings.

And I reckon I’ve got just what y’all need! This finger-lickin’ vegan pumpkin pie is exactly what this weather calls for.

First and foremost it’s made with everyone’s favourite ingredient of the season: the humble pumpkin.

Infused with the best of the warming spices that autumn has to offer and made into the most creamy and silky pumpkin pie filling, all poured and scraped into a flakey buttery pie crust and baked until golden brown.

The flavours open up real nice-like, going rather well with cranberries, blackberries, and a scoop or two of vegan vanilla ice cream.

This here pie also happens to holler “Thanksgiving”, in case y’all ain’t noticed yet.

If y’all whip up this recipe at your home place, be sure to tag your photo #myvibrantkitchen on Instagram. I just love seeing all your beautiful recreations. And don’t you forget to sign up for My Vibrant Kitchen’s newsletter to get all the latest recipes, vegan lifestyle tips, and travel diaries straight to your inbox.

I’m over on Twitter now! Hop on over to My Vibrant Kitchen on Twitter and follow me for my latest creations as well as all them mouth-watering vegan recipes by my favourite food bloggers.

Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Prep time: 25 mins
Cook time: 60 mins
Total time: 1 hour 25 mins
Serves: 1 pie


  • 175 g flour
  • ½ tsp salt
  • 1 Tbsp sugar
  • 120 g margarine
  • 2-3 Tbsp ice water
  • 350 g silken tofu
  • 350 g pumpkin puree
  • 125 g soft light brown sugar
  • 1 Tbsp olive oil
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 3 Tbsp corn flour


1. For the pie crust, add half of the flour, salt, and sugar to a food processor and pulse a few times to combine.

2. Cut the margarine into cubes and sprinkle them on top of the flour mixture. Blitz until everything starts to come together and forms a soft dough.

3. Scrape down the dough from the sides of the food processor and add the remaining flour. Pulse 4 to 5 times until the mixture starts forming crumbles.

4. Transfer the mixture into a mixing bowl, add 2 Tbsp of ice water, and use a wooden spoon to press the mixture into itself until it starts holding together. If it doesn’t hold together add 1 more Tbsp of ice water.

5. Now use your hands to carefully knead the dough and form a ball – don’t overdo it; remember, less kneading will yield flakier pie crusts.

6. Cover your mixing bowl with a kitchen towel and place it in the fridge.

7. Preheat your oven at 180°C for baking later on.

8. Now let’s prepare the filling. Add all ingredients (silken tofu, pumpkin puree, light brown sugar, olive oil, cinnamon, ginger, nutmeg, cloves, salt, vanilla extract,and corn flour) in either a food processor or blender; blitz until you get an evenly smooth texture that’s creamy too!

9. Pie assembly: Take out your dough from fridge then roll it out on floured work surface; transfer this onto greased pie dish followed by careful application towards bottom & sides too! Line baking paper over dough-filled dish filled with dried pulses or baking beans – blind bake for approx 10-15 mins time frame!

10. Once your premade crust is ready post blind bake phase – turn down oven’s temperature setting to150°C prior filling up said crust with much-awaited pumpkin pie filling concoction!

11. Pop this beauty back inside oven & bake again for extra duration i.e., anywhere between next 50-60 mins or till golden brown hue is achieved as per personal preference basis taste & color tone factor alike!

12. Let your masterpiece cool completely prior any attempt made at serving part so end product is set properly without losing its integrity intactness wise both visually as well as taste related aspects considered paramount always!!!

13. Finally serve deliciously baked vegan dessert option with sides like vegan vanilla ice cream / whipped coconut cream also if desired few optional choices even for those preferring extra dollop of sweet finish touch perfectly ending one wholesome meal on sweeter note undoubtedly!!!

Enjoy every biteful moment guys!!!

If you fancy trying out some of my other dessert recipes, I’d love to share a few personal favorites. First off, you can’t go wrong with my decadent yet surprisingly refreshing Vegan Salted Chocolate Chip & Rosemary Cookies recipe. It’s an amazing blend of sweet and savory that will leave your taste buds intrigued.

Another delightful treat is my Vegan S’Mores Tartlets recipe, a playful vegan twist on the classic campfire dessert.

If you’re a lover of all things chocolate, you won’t be able to resist my Vegan Mayan Spiced Whipped Chocolate Pie recipe – its spicy kick adds an unexpected layer of flavor!

And finally, for a slightly more sophisticated palate, my Vegan Chai Spiced Shortbread With Chocolate Ganache & Salted Pistachios recipe offers an exquisite union of bold chai spices and smooth chocolate.

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