Reach for your blender to make a super easy vegan pumpkin pie.

This recipe will be a new classic for all the guests around your Thanksgiving table.

Vegan pumpkin pie is just that.

Slice of Vegan Pumpkin Pie on a Small Plate

Simply Recipes / Mark Beahm

Better yet, its super easy to whip up with pantry ingredients.

Grab your blenderyes, blenderand get set for a pumpkin pie youll want to make again and again.

No Eggs?

Vegan Pumpkin Pie in a Pie Dish with a Slice of Pie Cut Out

Simply Recipes / Mark Beahm

There are a few options for replicating the body of an eggy custard without using eggs.

For this pie, silken tofu is the secret ingredient.

Its actuallyeasierthan making pumpkin pie the usual way.

Vegan Pumpkin Pie in a Pie Dish with a Slice of Pie Cut Out

Simply Recipes / Mark Beahm

If you are a devotee of homemade puree, more power to you.

You may use either.

No Need to Blind Bake

I love making pie, but I hate blind baking a crust.

Slice of Vegan Pumpkin Pie on a Small Plate

Simply Recipes / Mark Beahm

Thats when you bake the crust without filling so its nice and crispy, not soggy.

The result can be beneficial, but the extra step is a pain.

This gives you the best of both worlds: a silky filling and a crisp bottom crust.

Slice of Vegan Pumpkin Pie on a Small Plate with a Piece Broken Off Using a Fork

Simply Recipes / Mark Beahm

However, you may freeze the entire baked, cooled pie for up to 1 month.

Defrost it on the counter for about 4 hours and let it come to room temperature before serving.

Hello, Pumpkin!

Pie Shell in a Pie Dish for the Best Vegan Pumpkin Pie Recipe

Simply Recipes / Mark Beahm

To subpumpkin pie spicefor the spices listed in this recipe, use 3 1/2 teaspoons.

A few ready-to-use pie crusts are vegan.

Look at the label to verify.

Pumpkin Puree and Silken Tofu in a Blender for Vegan Pumpkin Pie Recipe

Simply Recipes / Mark Beahm

Stick the dish in the freezer while you work on the filling.

Position a rack in the bottom third of the oven.

Blend or process until smooth, stopping to scrape down the sides as needed.

Vegan Pumpkin Pie Filling in a Blender

Simply Recipes / Mark Beahm

Tip

If doubling this recipe, blend one batch of filling at a time.

Pour the filling into the chilled pie crust.

Tap the dish against the counter gently to coax out any air bubbles.

Vegan Pumpkin Pie in a Baking Dish (Not Baked)

Simply Recipes / Mark Beahm

Smooth the top with a metal spatula, if needed.

Set on the rack in the lower third of the oven and bake at 425F for 15 minutes.

After 15 minutes, lower the temperature to 350F.

Vegan Pumpkin Pie Baking in the Oven

Simply Recipes / Mark Beahm

This helps minimize cracking.

Set the pie on a wire rack to continue cooling for at least 2 hours before serving.

The pie may crack as it cools, but dont worry about it.

Vegan Pumpkin Pie on a Cooling Rack

Simply Recipes / Mark Beahm

Beads of liquid may appear on the top of the filling.

If that bothers you, simply lay a paper towel over the filling to very gently blot them away.

Serve with the vegan whipped topping of your choice, such ascoconut whipped cream.

Vegan Pumpkin Pie in a Pie Dish with a Slice of Pie Cut Out

Simply Recipes / Mark Beahm

I keep my pie on the counter, loosely wrapped in foil, for up to 3 days.

If your kitchen is on the warm side, you may want to refrigerate your pie instead.

(Some folks prefer theirs at room temperature, but I like leftovers cold from the fridge.)

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you could freeze the entire baked, cooled pie, tightly wrapped, for up to 1 month.

Defrost overnight in the refrigerator and let come to room temperature before serving.

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