The Best Vegan Pumpkin Pie Recipe


Be Thankful for Vegan Pumpkin Pie.

That spicy and creamy custard filling. That flaky and rich buttery crust. You know what I’m talking about… pumpkin pie! The time is finally here to indulge in this classic taste of the holidays.

Wouldn’t you love to gratify those taste buds of yours while also choosing the healthiest and cleanest version of this pie? With so many diet restrictions these days, I am always looking for ways to make our favorite recipes enjoyable by all. So, when my clients began asking for a vegan, flax free pumpkin pie, I knew I had my work cut out for me. Thus this journey began, to construct a pie void of all the above ingredients, but of course, not while compromising that classic and delicious taste.

Voila! From my kitchen to yours… vegan pumpkin pie. Enjoy

I decided to make my crust from scratch, but you could easily buy a frozen one.



The Crust:

  • 1 1/2 cups all purpose flour
  • 2/3 cup frozen Earth Balance veggie spread
  • ice water
  • pinch of salt
  • 1 tsp of sugar


  1. Chill the flour and mixing bowl.
  2. Cut the vegan butter into the flour and mix until its coarsely combined.
  3. Get your hands in the bowl and knead until the butter is all blended; it will be crumbly.
  4. Start adding ice water until dough forms to itself. Roll dough into a ball and gently begin to roll out the dough moving away from your self until it is about 2-3” in diameter bigger than your pie dish.
  5. Gently fold in half and place in center of pie pan so that the edges just barely hang off.
  6. Flute the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust.
  7. Push the thumb forward while pulling the index fingers toward you.


The Filling:

  • 1 can of canned pumpkin or fresh pumpkin puree
  • 1 cup natural cane sugar
  • 1/4 cup firm tofu blended until creamy before adding
  • 2 tbsp arrowroot powder
  • 1 tbsp vegan butter
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • pinch of ground cloves and salt


  1. Blend the pumpkin and sugar, add the creamy tofu and arrowroot plus all the spices until all is incorporated.
  2. Pour mixture into your already made pie crust.
  3. With the left over pie crust you can do some fun holiday cookie cutter shapes for the top of the pie.
  4. bake for 15min covered with tin foil in a 400 degree oven.
  5. Remove the tin foil and lower the temp to 350 and cook for another 70 min.
  6. Allow to cool on a rack for an hour and then place in fridge for at least 3 hours.


Serve and enjoy!

nathalia-bioNathalia has a strong zealousness for educating and guiding people to being their best self. She wants to share her passion and awareness of the body through breath, whole foods, and movement. This is what empowered her to start Creatively Conscious, a holistic wellness business guiding people all over the world to wellness. Creatively Conscious teaches people how to balance their life and find happiness through nurturing the mind, centering the breath and feeding the soul. Nathalia teaches yoga and Pilates and is board certified through the American Association of Drugless Practitioners as a certified health coach and is a Natural Chef graduate from Bauman College. If you’re ready to make a change in your lifestyle Nathalia will be there every step of your journey.


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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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