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Bring this Vegan Pumpkin Pie to your fall and holiday gatherings and surprise everyone with just how satisfying dairy-free can be!
Vegan Pumpkin Pie From Scratch
Hello AMFT readers and Happy Fall! I am Janice from over at Celebrating Family and I’m so excited to share this recipe for vegan pumpkin pie with you. It has been almost a year since Wendy’s food allergies reared their ugly heads and since then I have watched her navigate her way through many changes and challenges with grace and determination. So when I had the chance to share a recipe here on AMFT, I knew it had to be something that Wendy could actually eat.
Allergy Free Pumpkin Pie
This pie is dairy free, egg free, and gluten free. Wait! Don’t navigate away from this page just yet because this pie is also very delicious! Seriously. I let several people try this pie and no one guessed what was in it. My sister said the texture was slightly different from a traditional pumpkin pie, but no one else had any clue that it was dairy and egg free. Soft tofu stands in for the eggs and dairy and I used Wendy’s gluten free pie crust, making this pie very allergy-friendly.
Bring this pie to your fall and holiday gatherings and surprise everyone with just how satisfying dairy free can be! This vegan pumpkin pie recipe calls for pumpkin puree. Give Wendy’s Roasted Pumpkin or my Steamed Pumpkin recipe a try instead of using canned for a truly homemade treat.
AMFT Notes: I was lucky enough to have a slice of this pie and it was delicious. I’m not a huge pumpkin pie fan; however, I would have gladly eaten a second slice if Janice would have have brought me two slices. This is the best non dairy pumpkin pie recipe!!
- 2 cups pumpkin puree
- 10 ounces soft tofu
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 tsps ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves (optional)
- 1 pie crust, unbaked, like Wendy's GF pie crust recipe
Preheat oven to 425°F.
Mix all of the ingredients (except pie shell) in a food processor or blender until completely blended and smooth.
Pour mixture into pie shell, make sure to smooth out the top, and bake for 15 minutes.
Lower heat to 350°F and bake for another 40-45 minutes. Chill and serve.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving:Calories: 326 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 335mg Carbohydrates: 48g Fiber: 4g Sugar: 24g Protein: 7g
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