I know Thanksgiving has come and gone, and I’m sorry for not getting this recipe up before then, but hopefully some of you are looking for just the right vegan pumpkin pie recipe for the Christmas holiday. 
I’ve been “scolded” by readers in the past for not having a pumpkin pie recipe on my blog. Oops. I’ve been making vegan pumpkin pies for years but have never been 100% satisfied with them. Flavor is always yummy – pretty hard to screw that up, but the texture is where I felt improvement could be made and until I made it, I didn’t want to share a recipe. Vegan pumpkin pies, or those not using sweetened condensed milk, often come out too soft for my liking. I like a firm pumpkin pie and this pie fits the bill. In fact, it’s so firm that you don’t need crust at all! You can bake it directly in a pie plate! So, if you like a gooey, mushy pumpkin pie, don’t make this one! I also ADORE non-dairy, eggless eggnog (i.e. soy nog), and have combined the yummy pumpkin with it in this pie.
For Thanksgiving this year, I created a gingerbread crust for this pie at the request of my daughter. The crust was yummy, however, combined with this already spiced pie, it was a bit overpowering. My suggestion for this pie filling is to use it with a mild flavored crust. You can buy a pre-made plain wheat crust, or make your own, of course. I really despise working with dough – makes me anxious – which is partly why I was happy to create a crust made from oats, dates, walnuts, etc. Fatfreevegan.com has a yummy Oatmeal Cookie Crust that would work well too.
Also, if you don’t like eggnog, feel free to substitute any other type of nondairy milk.
| Servings | Prep Time |
| 1 pie | 15-20 minutes |
| Cook Time | Passive Time |
| 50-60 minutes | 50-60 minutes |
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The fall and winter flavors of pumpkin and eggnog come together in this firm pie. Use the crust of your choosing, or don't use crust at all - the pie is firm enough it doesn't require crust.
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- 2 cups pumpkin puree not pumpkin pie mix
- 1/2 cup firm silken tofu
- 1/3 cup cashews
- 1/2 cup pure maple syrup
- 1 1/2 cups imitation eggnog such as Silk Holiday Nog*
- 1/4 cup + 2 TBS all purpose gluten-free flour I like Trader Joe's brand
- 1 TBS cornstarch arrowroot, potato starch or tapioca starch ok too
- 1 1/2 tsp rum extract
- 1/2 tsp vanilla extract
- 1 TBS fresh lemon juice
- 2 tsp cinnamon
- 1/2 tsp nutmeg I prefer freshly grated
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1 9 inch Pie Crust optional*
- Preheat oven to 350 degrees.
- Place all ingredients in a blender and process until smooth and creamy.
- Pour pie filling into lightly greased 9 inch pie plate, or into prepared crust if using.
- Bake for 50-60 minutes. It will set more as it cools. Let cool completely and refrigerate at least 4 hours before slicing.
* If you want to save on fat and calories, or are just feeling lazy and don't want to deal with a crust, this pie is great crustless since it's nice and firm. Just lightly grease your pie pan, pour in the batter, and bake!
* If you don't have or like imitation eggnog, non-dairy milk of any kind will work just fine.