clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Maple Chai Vegan Pumpkin Pie

  • Author: Joan Feldman
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Diet: Vegan


This recipe for Maple Chai Vegan Pumpkin pie combines canned pumpkin with silken tofu, lots of spice, and is as easy as it gets. 



1 unbaked 9-inch pie crust (use your favorite recipe)*

6 oz. silken tofu

1 cup canned pumpkin

2 tsp. vanilla

1/3 c. honey

1/3 c. maple syrup (B grade preferred)

1 1/2 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cardamom

1/8 tsp ground cloves

1/4 tsp ground black pepper

Pinch of salt


  1. Place the unbaked pie shell on a baking sheet. Set aside.
  2. Add the silken tofu to the food processor and process until smooth. (Note, a stand or hand mixer can be used.) 
  3. Add the remaining ingredients and pulse until smooth, stopping to clean the sides.
  4. Pour into the unbaked pie shell.
  5. Back for 50 minutes. Rotate. Bake another 20 minutes and test for doneness. A toothpick should come out clean, though the filling will still be quite jiggly.
  6. Cool completely before serving. 
  7. Top with plant-based whipped topping and a swirl of maple syrup if desired. 


*I used a vegan pie crust recipe that used coconut oil, from Food52’s cookbook, “Vegan: 60 Vegetable-Friendly Recipes for Any Kitchen.”  A gingersnap crust would also work well with this recipe.

  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: vegan pumpkin pie, maple chai pumpkin pie, pumpkin pie, vegan dessert, maple chai spice, pumpkin, tofu