Vegan Pumpkin Pie

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Vegan pumpkin pie

Gluten Free Vegan Pumpkin Pie

Since switching to a vegan diet, Thanksgiving has been the most complicated holiday of the year. Family gatherings are defined by the feast, and tradition dictates a smorgasbord of non-vegan fare. If you are the only one with special dietary “needs”, be prepared to bring your own.

But remember that you catch more flies with honey. (….um, I mean agave…) Choosing a sacred holiday to launch condescending explanations on the benefits of a plant-based diet will likely sit heavy next to a buffet of carnal cuisine. A better approach is to bring the BEST DISH EVER, and let the tempting taste speak for itself. For sure, don’t mention there is tofu in this…

This gluten-free, vegan pumpkin pie takes no more effort than it’s alter ego. And it has no artery-clogging cholesterol, while boasting high doses of vitamins and minerals. But while it qualifies as “health food”, keep that to yourself. New Year’s resolutions don’t’ take effect for another six weeks…

Crust Ingredients:
1 c almonds
1 c walnuts
1 c pecans
10 medjool dates
¼ c molasses
1 T vanilla
2 t cinnamon
Vegan Pumpkin Pie Filling Ingredients:
¾ cup silken soft tofu
16 oz pumpkin puree
¾ tsp ginger
½ tsp nutmeg
¼ tsp cloves
1 tsp allspice
1/3 light flavored olive oil or grapeseed oil
Egg replacer to replace 2 eggs (I used flax seed and water mixture, which I allowed to set)

1) Vegan Pie Crust:

Vegan pie crust

Vegan Pie Crust

Preheat oven to 350 degrees.
To make crust: place almonds, walnuts, and pecans in a food processor and grate until they become flour-like consistency.  Add all remaining ingredients for the crust and mix again.  Press dough into a pie dish.

2) Vegan Pumpkin Pie Filling:

Vegan pumpkin pie

Pumpkin Pie Filling in Pie Crust: Ready for Baking

To make vegan pumpkin pie filling, combine all filling ingredients in food processor or blender and process until smooth.  Press mixture into pie crust.

3) Bake:
Bake in 350 degree oven for approximately one hour, checking for doneness.  For best results, chill before serving. Top with Coconut Cream Whipped Topping. Enjoy!

Vegan pumpkin pie

Vegan Pumpkin Pie, Fresh Out of the Oven

To make Coconut Cream Whipped Topping: (Other vegan varieties are easy too)

Whipped Cream

Coconut Cream topping:
1 can full fat coconut milk, chilled in can overnight
2 T powdered confectioners sugar
1 t organic vanilla powder
Open chilled can of coconut milk without shaking it or turning it upside down.  Use a spoon to carefully remove the top layer of opaque white substance that gathered at the top of the can.  Add cinnamon and vanilla powder to the thick, coconut substance and whip with hand mixer until creamy (starting on low and progressing to a higher speed).  Serve immediately. Enjoy!


I made the decision to become vegan impulsively. I boarded a plane with a ham sandwich and a copy of Alicia Silverstone’s “The Kind Diet”. I devoured the book and tossed the sandwich and I’ve never looked back. Becoming vegan has changed my body, my mind and my spirit, and together, we can change our communities, our nation and our planet. Eating a vegan meal doesn’t require a commitment ceremony, a press release or applause. So don’t over-think it. Just try it…one bite at a time.
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