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–+ servings
Erin Antoniak

Vegan Pumpkin Pie

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, gluten-free, vegan
Cuisine: American
Calories: 331
Ingredients Method Nutrition

Ingredients
  

Crust
Pie Filling
  • 1 15 oz 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

Method
 

  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.

Nutrition

Calories: 331kcalCarbohydrates: 44gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 259mgPotassium: 120mgFiber: 3gSugar: 25gVitamin A: 8825IUVitamin C: 2mgCalcium: 85mgIron: 1mg

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