Rich and creamy vegan pumpkin pie bars made without coconut, eggs, or dairy. The perfect healthy-ish fall treat!
Tips for Success
Use soft/silken tofu, NOT firm ⟶ Silken tofu will produce a deliciously smooth, creamy texture. Firm tofu could technically work in a pinch, but the texture will be thicker and not as smooth.
Soak cashews ⟶ Depending on how powerful your food processor/blender is, you may end up with tiny chunks of cashews in your filling. You can see in the photos that I had some small cashew pieces in my filling, but I couldn’t taste it at all in the end result! You want your cashews to be soft, so soak them overnight or in hot water for 30-60 minutes.
Switch up the pumpkin puree for your favorite squash/sweet potato ⟶ My favorites are kabocha and Japanese satsumaimo (sweet potato). Butternut squash would probably be delicious as well — just keep in mind you may need to add a little extra cornstarch (or blot out some of the moisture) depending on how watery your squash is.
Use your favorite crust ⟶ I’ve included the graham cracker crust I used in the recipe card below, but you can also make a regular pie crust (or use a store bought one).
Double the recipe if you want a regular pie ⟶ If you’re trying to feed more people, you can double the recipe to make a normal sized pumpkin pie. You may need to adjust the baking time — once the center is set (firm to the touch and not jiggly), take it out of the oven to cool.
More Holiday Baking Inspo!
- Pumpkin Melon Pan
- Apple Coffee Cake
- Whole Grain Pumpkin Muffins
- Sweet Potato Mochi Cake (GF)
- Healthier Persimmon Snickerdoodles (GF)
- Pumpkin Snickerdoodles (GF)
- Easy Vegan Snickerdoodles
If you try out this tofu pumkin pie, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Small Batch Vegan Tofu Pumpkin Pie Bars
Graham Cracker Crust
- 5 graham cracker sheets
- 2 ½ tbsp (30g) vegan butter melted
- 1 tsp ground flaxseed
- 1 tsp water
- 1 ¼ cups (300g) pumpkin puree
- ½ cup (60g) raw cashews soaked overnight or in hot water for 30 minutes
- 4 oz silken tofu
- 5 tbsp (60g) sugar
- ½ tsp vanilla extract
- ¾ tsp pumpkin pie spice
- 1 tbsp (10g) cornstarch
- Preheat oven to 350°F. Set aside a baking dish (I used this 7.5×6" Staub baking dish).
- Make crust: Mix ground flax and water in a small bowl and set aside to gel. Add graham crackers to a food processor and pulse into fine crumbs. Add melted butter and flax mixture and pulse to combine. The mixture should resemble wet sand. Press the mixture into the baking dish. Use the flat bottom of a measuring cup to pack down the crust mixture. Transfer to oven and bake 10 minutes.
- Make filling: Add pumpkin puree, cashews, and tofu to the food processor and process until smooth and well combined (some tiny cashew pieces are OK). Add remaining ingredients and pulse a few more times to combine.
- Add filling to the pre-baked crust and smooth out the top. Transfer to oven and bake 40-50 minutes until the center is set. Place on a wire rack to cool to room temperature. Cover and place in the refrigerator for at least 1 hour to firm up. Serve chilled.
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