Healthy Vegan Pumpkin Pie
A silky, classic-tasting pumpkin pie made with silken tofu and maple syrup on a press-in almond-oat crust. Egg-free, dairy-free and lower in sugar.
Ingredients
Almond-oat crust
- 1 cup almond flour 100 g
- ½ cup rolled oats 45 g, ground into flour in a blender
- 3 tbsp coconut oil 42 g, melted
- 1 tbsp maple syrup
- salt a pinch
Filling
- 1 can pure pumpkin purée 15 oz / 425 g, not pumpkin pie filling
- 12 oz firm silken tofu 340 g, drained
- ⅓ cup pure maple syrup 105 g
- 2 tbsp coconut sugar
- 3 tbsp arrowroot starch or cornstarch
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Heat the oven to 350°F (175°C). Mix all the crust ingredients until they look like damp sand. Press evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes and let it cool slightly.
- Blend the silken tofu until completely smooth. Add the pumpkin, maple syrup, coconut sugar, arrowroot, spice, vanilla and salt, and blend until creamy.
- Pour the filling into the crust and smooth the top. Bake for 50–55 minutes, until the edges are set and the center looks matte with only a slight jiggle. Cover the crust edges with foil if they brown too fast.
- Cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or overnight, until fully set. Slice with a sharp knife wiped clean between cuts.
Notes
Use firm silken tofu (often sold in shelf-stable boxes). The pie sets as it chills, so don't skip the fridge time. Keeps covered in the fridge for 4 days. Nutrition values are estimates.