Who knew that the best pumpkin pie I’ve ever had could be made without eggs or evaporated milk?!?! This vegan pumpkin pie recipewithout eggs or dairy is a breeze to make.
Mix together the cookie crumbs, almond flour, melted coconut oil, sugar, cinnamon and nutmeg.
1 cup vanilla cookies, ⅔ cup almond flour, ⅓ cup coconut oil, ¼ cup granulated sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg
Spray a 9 ½ ” pie plate with cooking spray and then press the cookie mixture onto the bottom and sides of the pie plate to create the crust.
Place the crust in the oven and cook for 8-10 minutes. It will brown slightly. Remove it when done and reduce heat on the oven to 350 degrees F or 180 degrees C.
Make the filling
Place all the ingredients for the filling in a blender and blend until smooth and creamy.
½ cup coconut cream, ½ cup silken tofu, ¾ cup granulated sugar, 2 cups pumpkin puree, 2 tablespoons tapioca flour, 1 teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves, ½ teaspoon salt
Pour the filling into the cooked pie crust.
Place the pie in the hot oven and cook for 60 minutes at 350° F. Remove the pie from the oven. Let the pie cool for about 30 minutes before placing it in the refrigerator to completely cool.
Chill at least 3 hours prior to serving.
Notes
Be sure to check out the full post above for more about the ingredients, substitutions, how to store, serving suggestions, and more!
Make sure to use silken tofu for the creamiest texture.
Use the coconut solids from the top of the can of coconut cream or coconut milk rather than mixing it up.
Don’t forget to use tapioca flour or cornstarch as a thickener otherwise the pie will not set in the center.
Pumpkin pie can be served cold or room temperature, but it's not recommended to serve it warm.
Give it time to set. This eggless pumpkin pie needs to be refrigerated for at least 3 hours after cooking to help it fully set.