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+ servings
Gluten Free Dairy Free Pumpkin Pie
Prep Time
10 mins
Cook Time
55 mins

A delicious gluten free dairy free pumpkin pie recipe made without eggs. This vegan pumpkin recipe uses tofu, which adds a wonderful thick texture. Ne eggs and no evaporated milk in this Thanksgiving pie favorite. 

Course: Dessert
Cuisine: American
Servings: 8
Calories: 382 kcal
  • 1 can pumpkin puree NOT pumpkin pie mix
  • 16 oz tofu
  • 2 tbsp arrowroot powder
  • 3/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 gluten free pie crust
  1. Preheat oven to 425 degrees.

  2. In a blender, blend all ingredients, scraping down edges and blending as needed until mixed. Pour mixed ingredients into prepared pie crust.

  3. Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F; bake until a knife inserted in the center comes out clean, about 40 to 50 minutes.

  4. Let cool before serving.

Nutrition Facts
Gluten Free Dairy Free Pumpkin Pie
Amount Per Serving
Calories 382 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 280mg12%
Potassium 137mg4%
Carbohydrates 68g23%
Fiber 6g25%
Sugar 17g19%
Protein 14g28%
Vitamin A 8269IU165%
Vitamin C 12mg15%
Calcium 124mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.