Pumpkin pie without the crust? Absolutely. And trust me—you won’t miss it. This Unbelievably Healthy Vegan & Gluten-Free Crustless Pumpkin Pie is everything you love about the classic fall dessert, but lighter, smoother, and naturally packed with protein and fiber. It’s a dream for anyone looking for a healthier, plant-based twist on a holiday favorite.
The first time I made this, I was skeptical. Would it hold together without a crust? Would it be too healthy-tasting? But after one bite, I was hooked. Creamy, rich, and perfectly spiced, this pumpkin pie is all about the filling—the best part, anyway!
The secret? A mix of pumpkin purée, extra-firm tofu, almond butter, and maple syrup creates a custard-like texture that’s silky and satisfying. And with a touch of arrowroot powder, it sets beautifully without needing eggs or dairy.
This pie is a game-changer for holiday desserts. Not only is it vegan and gluten-free, but it’s naturally lower in sugar and high in plant-based protein (thank you, tofu!).
Whether you’re looking for a lighter option for Thanksgiving or just craving something sweet but wholesome, this pie is easy to make, insanely delicious, and guilt-free.
What’s so Special About This Dish?
- It’s packed with protein. Thanks to tofu and almond butter, this pie keeps you satisfied for longer.
- So smooth, so creamy. The texture is like a cross between a pumpkin custard and a classic pumpkin pie—without any dairy!
- No crust, no fuss. Skip the extra steps and enjoy the pure, rich pumpkin filling.
- Refined sugar-free. Sweetened naturally with maple syrup for a deep, caramel-like sweetness.
- Perfect for meal prep. It holds up beautifully in the fridge and tastes even better the next day.
Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie Recipe
Equipment
- Food processor (for blending ingredients)
- 9-inch baking pan (for baking)
- Parchment paper (for lining the pan)
- Oven (for baking)
- Refrigerator (for chilling)
- Freezer (optional, for texture enhancement)
Ingredients
- 1 and 1/2 cans 15-ounce cans organic pumpkin purée
- 1/3 cup maple syrup + 2 tbsp
- 1/3 cup arrowroot powder
- 2 tsp pumpkin pie spice
- 2 tbsp almond butter
- 14 ounces extra-firm tofu
- 2 tsp vanilla extract
- vegan cream cheese or whipped cream for topping
Instructions
- Preheat Oven: Set to 350°F (175°C).
- Blend Ingredients: In a food processor, combine pumpkin purée, maple syrup, arrowroot powder, pumpkin pie spice, almond butter, tofu, and vanilla. Blend until smooth.
- Prepare the Pan: Line a 9-inch baking pan with parchment paper and pour the pumpkin mixture into it.
- Bake the Pie: Place in the oven and bake for 50 minutes until set and slightly firm.
- Cool & Chill: Let the pie cool to room temperature, then refrigerate overnight to set.
- Enhance Texture (Optional): Before serving, freeze for 15 minutes for a firmer texture.
- Serve & Enjoy: Top with vegan cream cheese or whipped cream if desired!
Nutrition Info:
| Nutrition | Value |
| Calories | 130kcal |
| Carbohydrates | 16g |
| Cholesterol | 0mg |
| Fat | 5g |
| sugar | 8mg |
| Sodium | 10mg |
Tips for The Perfect Vegan Pumpkin Pie!
This Vegan Pumpkin Pie is smooth, creamy, and packed with warm fall spices—without any dairy or eggs! The tofu adds a silky texture while keeping it protein-rich and satisfying.
- Crust Options
- This recipe is naturally crustless, but if you want a traditional crust, use a pre-made vegan pie crust or a homemade graham cracker crust. Just pre-bake the crust for about 10 minutes before adding the filling.
- Extra Flavor Boost
- A pinch of sea salt enhances the sweetness and depth of flavor. You can also add a splash of bourbon or dark rum for a rich, complex taste.
- Achieving the Perfect Texture
- Let the pie cool completely before chilling it in the fridge. This helps it firm up properly for a perfect, sliceable consistency.
- Serving Ideas
- Pair with a dollop of vegan whipped cream or a drizzle of maple syrup.
- For a fun twist, serve with crushed pecans or candied walnuts for added crunch.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
