Vegan MoFo: Sweet & Creamy Pumpkin Pie

October is Vegan Month of Food. Vegan Soapbox will have something about vegan food virtually every day for the month of October. Today: Sweet & Creamy Vegan Pumpkin Pie.


  • Prepared pie crust (many are vegan, read the ingredients)
  • 1 1/2 cup canned pumpkin (pure pumpkin, nothing else)
  • 8 ounces plain Tofutti “better than cream cheese” (or another brand of vegan cream cheese)
  • 1/2 cup soy milk
  • 1 cup vegan sugar (evaporated cane juice or “raw” sugar)
  • 2 tablespoons agave nectar
  • pinch of cinnamon
  • pinch of nutmeg
  • pinch of cloves


  1. Pre-heat oven to 350 degrees F
  2. Blend pumpkin, cream cheese, soy milk, sugar, agave, and spices in a food processor or mixer. (Make sure to blend completely.)
  3. Pour pumpkin blend into pie crust.
  4. Bake at 350 for an hour.
  5. Chill for an hour or two before serving. (It’s even better if chilled over night.)

10 Responses to Vegan MoFo: Sweet & Creamy Pumpkin Pie

  1. This sounds better than the usual vegan pumpkin pie. You get to make it for Thanksgiving.

  2. OMG, this is an ideal recipe for halloween this year. And it looks easy enough that not only I can do it, but I think my kids would love to help as well. We can make it a family event :)

  3. I am worried, the mixture is so thin… am baking now. I am anxious to see how it’s going to turn out!

  4. Not happy! I could suck it up through a straw, if I had to….totally soupy! This recipe is missing something. Not sure what. The pie crust baked up just fine. I poured out the filling after letting it cool, then I added a big vegan no no, vanilla pudding packet. Poured it back into the crust and it set up over night just fine. Not the flavor I was looking for, but it was good.

  5. Amy, are you sure you used cream cheese and not sour cream? Someone did that once and it didn’t turn out right.
    If you used cream cheese, I’d say try adjusting the amount of soy milk and make sure to use a regular, thick soy milk, not a low fat thin one.
    You can also try adding a bit of flour or corn starch to thicken it.

  6. I added two tablespoons of cornstarch and used a little more than 1/2 cup of sugar. The batter tastes rally good. Hopefully it sets up pie like and not soupy. I’ll keep you posted.

  7. The 2 tablespoon cornstarch and 1/4c plus 1 tablespoon of sugar were a perfect addition to the pie. The consistency is very creamy and firm. It set nicely after baking for an hour. I also substituted maple syrup for the agave. Additionally I chilled it in the fridge for about 2 hours then brought it to room temperature before cutting.
    A great recipe to pull out for the Thanksgiving holiday.

  8. Oops I mean a 1/2 c plus 1 tablespoon of sugar.


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