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Vegan Pumpkin Chiffon Pie

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  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8 - 10 servings 1x
  • Category: Desserts, Holidays
  • Method: Blender, Oven
  • Cuisine: American
  • Diet: Vegan


Just in time for the holidays, here's a very simple, dairy-free, vegan pumpkin chiffon pie with a cookie crumble crust.


Units Scale

Cookie Crust

  • 1 cookie mix starter pack from PlantPure
  • 1/4 cup peanut butter
  • 4 T. plant milk

Pumpkin Chiffon Pie Filling

  • 2 cups pumpkin puree (or a 15 oz can)
  • 8 oz block tofu (I used extra-firm)
  • 1 banana
  • 2 -4 tablespoons maple syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger


  1. Preheat your oven to 350° F
  2. Make the crust first by adding the cookie mix, peanut butter, and plant milk to a stand mixer with the paddle attachment
  3. Mix until moist and crumbly
  4. Press the crumbles evenly into the bottom of a parchment-lined 9" pie pan
  5. Bake for 5 minutes then set aside
  6. Next, drain and pat dry your tofu and add it along with all of the other pie ingredients to your blender
  7. Blend until smooth. If your blender has a tamper, use it to keep things moving. You want your filling to be as creamy as possible
  8. Taste the filling and adjust any seasonings to your liking
  9. Pour the filling into the pie crust and smooth the top
  10. Bake for 35 - 40 minutes or until a toothpick inserted comes out clean
  11. Allow to cool completely, then refrigerate for 1-2 hours before serving