The Foodie Dietitian Blog

Vegan Gluten-Free Pumpkin Pie

Vegan gluten-free pumpkin pie is so delicious that your Thanksgiving guests won’t know the difference. Made with lessΒ sugar too! The secret ingredient to its creamy deliciousness? Silken tofu.Β 

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. | @TheFoodieDietitian

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.

Vegan Gluten-Free Pumpkin Pie-1

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.

Vegan Gluten-Free Pumpkin Pie-5

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

Vegan Gluten-Free Pumpkin Pie


Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie dish with coconut oil.
  2. 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.
  3. Transfer mixture to pie dish and using your hands, press the mixture into the pie dish to form the crust.
  4. Pre bake crust for 10 minutes. Remove crust and let cool.
  5. Turn the oven temperature up to 400 degrees.
  6. In the meantime, in a blender or food processor, add pumpkin, tofu, vanilla, pumpkin pie spice, syrups, and cornstarch. Blend to combine until smooth.
  7. Pour pumpkin filling into pie dish.
  8. Bake pie for 60 minutes. Let cool.
  9. Optional: serve with coconut whipped cream.

Nutrition

  • 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.

Vegan Gluten-Free Pumpkin Pie-4

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!

Harvest Kale Salad with Pumpkin Seed Oil Dressing

Harvest Kale Salad with Pumpkin Seed Oil Dressing| The Foodie Dietitian @karalydonΒ Naturally Sweetened Cranberry Sauce

Naturally Sweetened Cranberry Sauce | The Foodie Dietitian @karalydonΒ Sweet Potato Polenta Bites with Thyme-Marinated Mushrooms

Sweet Potato Polenta Bites with Thyme Mushrooms | @TheFoodieDietitian

Tempeh Pumpkin Hash

Tempeh Hash | The Foodie Dietitian @karalydonGram’s Irish Raisin Bread

Gram's Irish Raisin Bread - A Holiday tradition | @TheFoodieDietitian

Curry Roasted Baby Carrots

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Caramelized Onion Green Beans with Toasted Almonds

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I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.

Comments

  1. This pumpkin pie looks delicious!!! (and I definitely need to learn to make coconut whipped cream!)

  2. Can I substitute almond milk for the tofu?

    Thank you!!

  3. This pie looks amazing, Kara! I LOVE using silken tofu in vegan desserts, but I’ve never used it in pumpkin pie before. Now, I will! Can’t wait to make this πŸ™‚

  4. I’m so happy that your pie turned out using the silken tofu. I’ve had trouble making cheesecake with it so I was afraid to put it in my pumpkin pie. I’m going to try your recipe now that I know it will work. Thanks!

  5. I’ve never tried baking with silken tofu either, I think this recipe might change that! Have a wonderful Thanksgiving Kara!

  6. So pretty. I am getting ready to use try silken tofu in a pie. Hope mine turns out as good as yours!

  7. Pumpkin Pie for the win! I LOVE pumpkin pie and this version looks amazing!! Love that it’s vegan, I do silken tofu for my pies/cheesecake and I’m surprised that very few people even notice! It’s such a healthy swap!

    • Yes! The first time I had silken tofu in a dessert was with @ElizabethEats – she made a peanut butter chocolate pie – and the boys didn’t notice at all. Needless to say they weren’t too happy with us when we dished our little secret πŸ™‚

  8. Look at you girl with that crust! I think I’ll use this with pecans for my caramel cheesecake!

    • Thanks, lady! You should’ve seen the first attempt. Burnt. to. a. crisp. I cried a little when I had to dump the whole thing. Note to self: don’t use dates in crusts that will be baked :).

  9. Beautiful! Totally want to try tofu in desserts-great healthy sub + the added protein rocks πŸ™‚

    • Thanks, Rebecca! Totally. Extra protein always scores some bonus points in my book. And the best part about using it, you can’t taste it! It just makes everything creamier πŸ™‚

  10. I hope you have a wonderful Thanksgiving Kara!! This pie looks divine– I’ve made a cheesecake with tofu before! It was really good πŸ™‚

  11. Silken tofu is pretty much life changing- so creamyyyy! I like to use it to a make a chocolate peppermint pie that no one would guess is vegan πŸ™‚

  12. I’m so sad because I can’t make my crustless vegan gf pumpkin pie this year! It will have to wait until Christmas when I have the right pans at home! Haha!

  13. I was debating whether or not to make pumpkin pie this year, but thankfully I saw this post before it was too late! Thanks for smacking some sense into me. Great round-up too, I fall in love with those sweet potato polenta bites every time I see them!

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