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Vegan Pumpkin Pie


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Rate this recipe 4.3/5 (6 Votes)


  • Pie Crust Dough:
  • 2 cups white flour (or blend of flours)
  • 3/4 tspn salt
  • 1/2 cup and 2 tbspn vegetable shortening (NOT Crisco, made by P&G)
  • Filling:
  • 3/4 lb tofu (soft or medium)
  • 2 cup canned pumpkin (plain)
  • 1 1/2 tspn cinnamon
  • 3/4 tspn ginger
  • 1/3 cup vegetable oil
  • 1 tspn vanilla
  • 1 cup brown sugar
  • 1 1/2 tbspn molasses
  • 1 tspn salt


Preparation time 30mins
Cooking time 90mins
Adapted from


Step 1

Pie Crust Dough:

Mix 1/3 cup ice cold water into ingredients with a fork to form pea-sized lumps.

Roll and shape to fit into a round pie pan.


Preheat oven to 350F

Mix all ingredients in a blender or with a hand mixer until smooth.

Pour into unbaked crust.

Bake for one hour.


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