Easy Vegan Pumpkin Pie

Easy Vegan Pumpkin Pie

This Vegan Pumpkin Pie is so freakin healthy that I sometimes send it as the main dish in my kids’ lunch bags – which means that they show up in the lunch room with DESSERT FOR LUNCH. Their friends probably think we’re the weirdest, coolest parents on the planet. BECAUSE WE ARE.

No, really, because this pie made from veggies, fruit, tofu and spices – no salt, no sugar, eggless, dairy free – it’s not just not-unhealthy, it’s nutritious af. Which means you can binge guilt-free! Better, it means you can insist on a second (or third, or fourth) piece – because you really need to get your veggies or fruits in today. 

Crustless Pie?

I’ve never liked pie crust, so I generally make this without a crust. I suppose that means it’s an “Easy Vegan Crustless Pumpkin Pie” …or Pumpkin Pie Custard? Or just a Pumpkin Custard? I don’t know what you’d call it. I call it tasty af. 

This pie batter can be poured into any type of bakeable pie crust. On the request of my littlest ones, I’ve made it using this Chocolate Brownie Crust , and in a store-bought whole-wheat frozen pie crust. One preferred the chocolate, one preferred the whole-wheat; both agreed that the magic was in the pie batter. 

The Penzey’s Spice un-Secret

It’s no secret that I ADORE Penzey’s spices. Honestly, I think once you try them, you’ll never waste money on the grocery store blends again. If you’re using a grocery store version of the spices in this, you may need to increase the amounts. The beautiful thing about an eggless recipe is that you can taste it as you mix it up without fear of getting sick.  It’s a very forgiving recipe, so taste and adjust your spices as needed. 

Penzey’s Spices in This Recipe:

I am not in any way affiliated or in partnership with Penzey’s, nor am I getting any kind of kick back from purchases made at Penzey’s. I just really, really, REALLY love their products and what the values behind which the company stands. 

Easy Vegan Pumpkin Pie

This whole food plant based pumpkin pie has all of the traditional pumpkin pie flavor but it’s actually good for you. 

Course Dessert
Cuisine American
Keyword Dessert, Heart Healthy, Holiday Favorites, Holiday Food, No Salt, Sugarfree, Vegan, Whole Food Plant Based
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author svg


  • 1 med honeycrisp apple *peeled, cored, roughly & chopped
  • 1 can pumpkin puree *NOT pumpkin pie mix
  • 1 pkg silken tofu *around 10 oz package
  • 20 ish pitted medjool dates *soak in water for about 30 minutes
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 2 tsp ground cloves
  • 1 tbsp ground nutmeg
  • 1 tbsp ground turmeric


  1. Soak dates in warm/room temperature water for about 30 minutes, or until soft.

  2. Preheat oven to 350 degrees

  3. Place chopped apple into food processor and puree until it’s the consistency of a chunky applesauce.

  4. Add dates to apple mixture and puree until smooth. If necessary to get a smooth consistency, you can add up to 1 tbsp of the water leftover from soaking the dates.

  5. Add pumpkin and tofu to the mixture and puree until smooth.

  6. Add spices to mixture and puree to incorporate.

  7. Pour mixture into pie dish and bake for about 30 minutes.

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