Vegan gluten-free pumpkin pie is so delicious that your Thanksgiving guests won’t know the difference. Made with less sugar too! The secret ingredient to its creamy deliciousness? Silken tofu.
It’s not Thanksgiving without pumpkin in my professional foodie opinion. And I’ve been known to BMOP (bring my own pumpkin) to Thanksgiving functions. One year it was pumpkin ooey-gooey bars. Another year it was pumpkin bread pudding. This year, I decided to keep it classic and go with the T-Day staple, pumpkin pie.
This year, I made a gluten-free crust with just a few ingredients – walnuts, gluten-free oats, and coconut oil – and a vegan filling sans eggs or milk.
The secret ingredient to making the filling as creamy and delicious as ever, without the dairy? Silken tofu. This stuff is seriously magical. I’ve never used it before until this recipe and am completely hooked now. Plus, silken tofu is a good source of soy protein so you best believe this slice o’ pie will be seriously satiating.
I used less sugar too, and only unrefined sweeteners, so it’s sweet enough to be drool-worthy but not too sweet that it’s going to give you an automatic cavity.Print
For the crust:
- 1 cup walnuts
- 1 cup gluten-free oats
- 3 tbsp coconut oil, melted
- 1 tbsp brown sugar
- 1 tbsp cold water
- 1/8 tsp salt
For the pie filling:
- 1 can pumpkin
- 10 oz silken tofu
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla
- 1/4 cup agave syrup
- 1/4 cup maple syrup
- 2 tbsp cornstarch
- Optional topping: coconut whipped cream
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie dish with coconut oil.
- In a food processor, pulse walnuts, gluten-free oats. coconut oil, brown sugar, and salt to combine. Add cold water and pulse again to mix.
- Transfer mixture to pie dish and using your hands, press the mixture into the pie dish to form the crust.
- Pre bake crust for 10 minutes. Remove crust and let cool.
- Turn the oven temperature up to 400 degrees.
- In the meantime, in a blender or food processor, add pumpkin, tofu, vanilla, pumpkin pie spice, syrups, and cornstarch. Blend to combine until smooth.
- Pour pumpkin filling into pie dish.
- Bake pie for 60 minutes. Let cool.
- Optional: serve with coconut whipped cream.
- Serving Size: 8 servings (slices)
Topped with the coconut whipped cream, this pumpkin pie is sure to be a hit at your Thanksgiving feast. Your guests won’t have a clue that it’s gluten-free and vegan. And as for that silken tofu? We can keep it our little secret.
This is my last recipe before the Thanksgiving holiday! Here’s a recap of my Thanksgiving recipes for ya in case you’ve got some last minute shopping to do!
Curry Roasted Baby Carrots