This vegan pumpkin pie uses a gingersnap crust and simple, wholesome ingredients. It’s easy to make and makes a lovely, healthier Thanksgiving dessert.
“I think I like this vegan pumpkin pie even better than the paleo pumpkin pie…” My dad, Tom Morrissey, said that after trying this — and he’s not a vegan. He’s the kind of guy who loves traditional food but is always willing to try a healthier twist.
After sharing my paleo pumpkin pie recently, many readers asked for a vegan version. I was happy to oblige and set out to create a vegan pie with the same rich pumpkin flavor but without eggs or dairy.
Paleo and vegan baking often require very different approaches. Paleo recipes commonly rely on eggs for structure, while vegan recipes need alternative binders. I wanted a filling that would be firm and silky, so I chose firm tofu — it works similarly to coconut milk in other recipes and gives a smooth, set texture.
The crust also needed to change because my usual crust contained eggs. Instead of a traditional pastry crust, I made a gingersnap crust using store-bought vegan gingersnap cookies. The spicy, molasses-forward flavor of gingersnaps complements pumpkin beautifully and makes the pie quick and foolproof.
I blended the cookies into fine crumbs, mixed in melted coconut oil, pressed the mixture into a 9-inch pie dish, and par-baked it briefly. For the filling I combined canned pumpkin, firm tofu, a splash of almond milk, vanilla, coconut sugar, warming spices, salt, and arrowroot powder. Processing until completely smooth yields a creamy filling that firms up nicely after baking and chilling.
The result was a beautifully set pie with a hint of ginger from the crust and a classic pumpkin flavor in the filling. When I put this vegan pie next to my paleo version, my dad surprised me by saying he preferred the vegan one — a real compliment from a meat-and-potatoes fan.
If you need a dessert for Thanksgiving (or anytime pumpkin season hits) that will please vegans and non-vegans alike, this is a great choice. It’s straightforward, satisfying, and keeps well in the refrigerator.
Enjoy!
Vegan Pumpkin Pie
This vegan pumpkin pie has a gingersnap crust and uses simple, healthy ingredients for a delicious holiday dessert.
Prep: 10
Cook: 60
Total: 1 hour 10 minutes
Yield 8 slices
Ingredients
Crust
- 1 (10 oz) box vegan gingersnap cookies (or regular if not vegan)
- 1/3 cup melted coconut oil
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
Instructions
- Preheat the oven to 325°F (163°C). For the crust, pulse the gingersnap cookies in a food processor until they form fine crumbs. Add the melted coconut oil and pulse until the mixture holds together.
- Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Bake the crust at 325°F for 12 minutes. Remove and let cool completely.
- While the crust bakes, make the filling: combine pumpkin puree, firm tofu, almond milk, vanilla, coconut sugar, cinnamon, ground ginger, nutmeg, salt, and arrowroot in a food processor. Blend until completely smooth, scraping down the sides as needed.
- Increase the oven temperature to 350°F (177°C). Pour the smooth filling into the cooled crust and bake at 350°F for 40–50 minutes, or until the center is set (no longer jiggly) and a knife inserted near the center comes out clean.
- Let the pie cool completely, then refrigerate for at least 4 hours to fully firm up before slicing and serving.
Category: Dessert, vegan, gluten-free