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Close-up shot of the pie being served with a dollop of vegan cream cheese or whipped cream on top. The pie has a smooth, creamy texture, with a rich pumpkin color.

Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie

This creamy crustless pumpkin pie is a rich, velvety vegan dessert featuring pumpkin purée, almond butter, and tofu. Perfectly spiced, it's a wholesome treat topped with vegan cream cheese or whipped cream!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine vegan
Servings 8
Calories 135 kcal

Equipment

  • Food processor
  • 9-inch baking pan
  • Parchment paper
  • Oven
  • Refrigerator

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 to 350°F (175°C).
  • In a food processor, combine pumpkin purée, maple syrup, arrowroot powder, pumpkin pie spice, almond butter, tofu, and vanilla extract. Blend until smooth.
    Close-up shot of a food processor blending a smooth mixture inside, consisting of pumpkin purée, maple syrup, arrowroot powder, pumpkin pie spice, almond butter, tofu, and vanilla extract. The mixture looks creamy and rich
  • Line a 9-inch baking pan with parchment paper and pour the mixture into the prepared pan.
    Close-up shot of the smooth pumpkin mixture being poured from the food processor into the prepared baking pan, filling the pan evenly
  • Bake for 50 minutes, or until set and slightly firm to the touch.
    The pumpkin pie mixture in the oven, baking at 350°F. A slight golden color is beginning to form around the edges.
  • Let the pie cool to room temperature, then refrigerate overnight to set.
  • Before serving, place the pie in the freezer for 15 minutes to enhance texture.
  • Top with vegan cream cheese or whipped cream, if desired, and serve.
    Close-up shot of the pie being served with a dollop of vegan cream cheese or whipped cream on top. The pie has a smooth, creamy texture, with a rich pumpkin color.