As autumn’s golden tapestry unfolds outside my window, I’m drawn to recreate one of my most cherished desserts: a vegan pumpkin pie crowned with billowing coconut whipped cream. I’ve spent years perfecting this recipe, transforming traditional ingredients into plant-based alternatives without sacrificing the silky texture and warm spices that make this classic so beloved.
While many assume vegan baking requires compromise, I’ve discovered quite the opposite with this particular creation. Let me show you how this dairy-free version has become the centerpiece of my holiday table, earning praise from even the most discerning traditionalists.
Recipe
A vegan twist on the beloved pumpkin pie delivers all the nostalgic fall flavors while being completely plant-based. The silken tofu provides the perfect custard-like consistency, working seamlessly with pumpkin puree to create a smooth, creamy filling that rivals any traditional recipe. The warming spices of cinnamon, ginger, nutmeg, and cloves bring familiar comfort to every bite.
The flaky crust, made with solid coconut oil instead of butter, provides the ideal vessel for the rich filling. Topped with a cloud-like coconut whipped cream, this dessert proves that plant-based alternatives can create equally delicious versions of classic holiday favorites without compromising on taste or texture.
- 1½ cups all-purpose flour
- ½ cup solid coconut oil
- 4-5 tablespoons ice water
- 15 oz pumpkin puree
- 14 oz silken tofu
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 2 cans full-fat coconut milk
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Mix flour with coconut oil until crumbly, gradually adding ice water until dough forms. Roll out and transfer to pie dish. Blend silken tofu until completely smooth, then combine with pumpkin puree, brown sugar, and spices. Pour mixture into prepared crust and bake at 350°F for 45-50 minutes.
For the whipped cream, scoop the solid cream from pre-chilled coconut milk cans, whip with powdered sugar and vanilla until fluffy peaks form. Allow pie to cool completely before topping with whipped cream.
Ensure the coconut oil is properly chilled but still workable when making the crust, and refrigerate coconut milk cans for at least 8 hours before making the whipped cream. Check the pie 5 minutes before the suggested baking time, as ovens vary. The center should be slightly jiggly when done, as it will continue to set while cooling.
Store the pie in the refrigerator for up to 5 days, but prepare fresh coconut whipped cream for each serving.
Step-By-Step Cooking Instructions
You’ll begin this sophisticated plant-based dessert by crafting a flaky crust with coconut oil.
Then prepare the silky filling by blending silken tofu with pumpkin puree and warming spices.
While your pie bakes to perfection at 350°F, you’ll transform chilled coconut cream into an airy topping by whipping it with powdered sugar and vanilla extract.
Step 1. Making Crust From Scratch
Starting with perfectly chilled ingredients, creating a flaky vegan pie crust requires careful attention to temperature and technique.
You’ll begin by measuring 1½ cups of all-purpose flour into a large mixing bowl, ensuring it’s evenly distributed. Add ½ cup of solid coconut oil, which should be cold but still workable. Using your fingertips or a pastry cutter, work the coconut oil into the flour until the mixture resembles coarse crumbs.
Gradually add ice-cold water, one tablespoon at a time, until the dough just comes together – you’ll need 4-5 tablespoons total. Don’t overmix, as this will develop gluten and result in a tough crust.
Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes. When you’re ready to roll, dust your surface with flour and work quickly to maintain the cold temperature.
Roll the dough to a 12-inch circle, approximately ⅛-inch thick. Carefully transfer it to your pie dish, trim the edges leaving a 1-inch overhang, then crimp decoratively. Chill the formed crust for 15 minutes before filling.
Step 2. Preparing Pumpkin Pie Filling
Making the perfect vegan pumpkin pie filling begins with blending one package of silken tofu until completely smooth in a food processor or high-powered blender.
Once you’ve achieved a silky consistency, add the pumpkin puree and blend again until the mixture is thoroughly combined and free of any lumps.
In a separate bowl, whisk together your brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Add this spice mixture to your pumpkin-tofu blend and process until all ingredients are fully incorporated. You’ll want to scrape down the sides of the bowl several times to ensure even distribution of the spices throughout the filling.
Pour your finished filling into your prepared pie crust, smoothing the top with a spatula for an even surface.
The filling should be thick but pourable, with a consistency similar to traditional pumpkin pie filling.
Before baking, tap the pie dish gently on the counter a few times to release any trapped air bubbles. This step helps prevent cracks from forming during baking and ensures your filling will set properly.
Step 3. Making Coconut Whipped Cream
The key to luxurious coconut whipped cream lies in proper preparation of the coconut milk. You’ll need to refrigerate your cans of full-fat coconut milk overnight, allowing the cream to separate and solidify at the top. This step is crucial for achieving the right consistency.
When you’re ready to make the whipped cream, carefully open the chilled cans without shaking them. Scoop out only the solid white cream that’s gathered at the top, leaving the clear liquid behind – you can save this for smoothies or other recipes.
Place the coconut cream in a chilled mixing bowl, add the powdered sugar and vanilla extract, then beat with an electric mixer on medium-high speed.
Continue whipping for 3-4 minutes until the mixture becomes light and fluffy, with soft peaks forming. If your cream seems too soft, you can refrigerate the bowl for 5-10 minutes and whip again.
For best results, use the whipped cream immediately, dolloping it generously on your cooled pumpkin pie. Any leftover whipped cream should be stored in an airtight container and re-whipped briefly before each use.
Step 4. Baking and Cooling Time
Once you’ve prepared your pie filling and nestled it into the chilled crust, preheat your oven to 350°F (175°C) with a rack positioned in the center.
Place your pie on the middle rack and bake for 45-50 minutes, keeping a watchful eye during the final 10 minutes of baking. You’ll know your pie is done when the edges are set but the center still has a slight wobble – it shouldn’t be liquid but should retain a gentle jiggle when gently shaken.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours at room temperature.
Don’t be tempted to slice it while it’s warm, as the filling needs time to fully set. You’ll notice the surface may develop small cracks as it cools – this is perfectly normal for a vegan pumpkin pie.
Once completely cooled, transfer the pie to the refrigerator and chill for an additional 4 hours or overnight.
This extended cooling period allows the tofu-pumpkin filling to achieve its optimal custard-like consistency and ensures clean, photo-worthy slices when served.
Step 5. Serving Tips and Storage
Fresh from its overnight chill, your vegan pumpkin pie deserves a proper presentation to showcase its silky texture and aromatic spices.
Remove the pie from the refrigerator 30 minutes before serving to allow the flavors to bloom at room temperature. While you wait, prepare a fresh batch of coconut whipped cream, as previously whipped cream may have deflated during storage.
For picture-perfect slices, dip your knife in hot water and wipe it clean between cuts. You’ll achieve the cleanest results by starting from the center and cutting outward.
Place each slice on a dessert plate and top with a generous dollop of the freshly whipped coconut cream. If you’re garnishing, consider a light dusting of cinnamon or candied pecans.
Store any leftover pie in an airtight container in the refrigerator for up to five days.
Don’t cover the pie with plastic wrap, as it can damage the surface and create condensation. When you’re ready to serve again, repeat the room temperature rest and fresh whipped cream preparation.
For optimal texture, consume the pie within three days of baking.
Why I Love This Dish
I’ve grown deeply fond of this vegan pumpkin pie for three compelling reasons: its silky-smooth texture that rivals any traditional version, its clever use of wholesome ingredients that align with my plant-based lifestyle, and its ability to satisfy even the most discerning dessert connoisseurs.
What particularly delights me is how the silken tofu creates that perfect custard consistency while remaining completely undetectable in the final product.
The coconut oil-based crust achieves that sought-after flakiness that I once thought impossible without butter, while the warm blend of spices creates that quintessential autumn aroma that fills my kitchen.
I’m especially proud to serve this pie to mixed gatherings of vegans and non-vegans alike. It’s gratifying to watch guests’ eyes light up when they taste it, often followed by disbelief when I reveal its plant-based nature.
This recipe represents everything I value in modern cooking – thoughtful adaptation of classics, respect for dietary choices, and absolutely no compromise on flavor or texture. It’s become my go-to demonstration that vegan desserts can be just as indulgent and satisfying as their traditional counterparts.
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