Vegan Pumpkin Pie

This Vegan Pumpkin Pie is made with a gingersnap crust and made simple and healthy ingredients. This delicious treat is easy to make and is a healthy thanksgiving pie.

Prep: 10Cook: 60Total: 1 hour 10 minutes
Yield 8 slices 1x



Pie Filling

  • 1 15oz can pumpkin puree
  • 1/2 block firm tofu
  • 1/4 cup almond milk
  • 1/2 tsp vanilla
  • 3/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tablespoons arrowroot powder


  1. For the crust, in a food processor blend cookies and coconut oil until fine crumbs.
  2. Once blended, press into 9 inch pie dish to form crust.
  3. Bake at 325F for 12 minutes.
  4. While crust is baking, blend all filling ingredients in a food processor, scraping down sides as necessary. The filling should be completely smooth.
  5. Once crust is completely cooled, add filling to pie and bake at 350F for 40-50 minutes or until no longer jiggly and knife inserted comes out clean.
  6. Let cool completely.
  7. Store in refrigerator for at least 4 hours before serving.
Author: Erin Lives WholeCategory: Dessert, vegan, gluten-free