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Close-up shot of a perfectly sliced piece of vegan pumpkin pie on a white marble plate, topped with a swirl of vegan whipped cream. The remaining pie rests in the black baking pan, ready to be served.

Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie Recipe

This Crustless Vegan Pumpkin Pie is silky, spiced, and naturally sweetened with maple syrup! The tofu creates a creamy, custard-like texture without needing dairy or eggs. Perfect for a cozy fall dessert!
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Prep Time 8 minutes
Cook Time 50 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 8
Calories 130 kcal

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.
    Close-up shot of a glass food processor on the white marble cooktop, filled with smooth organic pumpkin purée, maple syrup, arrowroot powder, pumpkin pie spice, almond butter, tofu, and vanilla extract. The mixture is being blended into a creamy, vibrant orange filling.
  • Prepare the Pan: Line a 9-inch baking pan with parchment paper and pour the pumpkin mixture into it.
    Close-up shot of a 9-inch black baking pan on the white marble cooktop, lined neatly with parchment paper. The silky, blended pumpkin mixture is being poured into the pan, evenly spreading across the surface.
  • Bake the Pie: Place in the oven and bake for 50 minutes until set and slightly firm.
    Close-up shot of the black baking pan on the white marble cooktop, just placed inside the oven. The pumpkin pie mixture is baking, its surface beginning to set with a rich golden-orange hue.
  • Cool & Chill: Let the pie cool to room temperature, then refrigerate overnight to set.
    Close-up shot of the black baking pan on the white marble cooktop, with the freshly baked pumpkin pie cooling on a wire rack. The surface looks firm, ready to be transferred to the refrigerator for overnight chilling.
  • 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!
    Close-up shot of a perfectly sliced piece of vegan pumpkin pie on a white marble plate, topped with a swirl of vegan whipped cream. The remaining pie rests in the black baking pan, ready to be served.