indulge in this easy to make and healthy, crustless pumpkin pie that is not only vegan and gluten-free but also incredibly wholesome.
this recipe utilizes a blend of organic pumpkin purée, aromatic spices, and natural sweeteners, all seamlessly combined to create a smooth, luscious texture.
you can top the pie with a dollop of velvety vegan cream cheese or airy whipped cream for autumnal perfection!
pumpkin pie with a traditional crust is undoubtedly a classic favorite, but it may not suit everyone’s dietary preferences or needs.
well, that’s where this crustless pumpkin pie comes in!!
this alternative offers the same beloved flavors and comforting essence of a classic pumpkin pie while steering clear of gluten and any crust.
by harnessing the power of healthy, nourishing ingredients, such as organic pumpkin purée, almond butter, and extra-firm tofu, this recipe serves up a slice of goodness.
basically, Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie is just a lighter, nutrient-packed dessert without compromising on the rich, autumn-inspired taste of traditional pumpkin pie.
notably, this crustless pumpkin pie goes beyond being a wholesome dessert—it’s a source of protein too.
with the inclusion of extra-firm tofu in the recipe you do get some plant-based protein content.
it’s such a perfect way to add some protein to your dessert and always makes the texture amazing!
the texture of this crustless pumpkin pie is just like traditional pumpkin pie.
it’s smooth, velvety, and utterly indulgent, offering that signature creamy consistency that we all adore.
plus, the overnight chilling in the fridge and a brief stint in the freezer before serving help restore its perfect, pie-like texture, ensuring a satisfying, pie-inspired experience with every forkful.
the sweetness level of this crustless pumpkin pie is beautifully balanced, offering a medium level of sweetness that complements the earthy pumpkin and warm spices.
if you prefer a touch more sweetness in your dessert, there are great options to customize your slice.
top it with a generous swirl of vegan whipped cream for an added layer of sweetness and creaminess.
alternatively, you can drizzle a bit of maple syrup over the pie to achieve that perfect level of sweetness!! it’s a very versatile dessert that can easily cater to your preferences.
if you love Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie, then try these other recipes from upbeetandkaleingitblog!
Delicious and Easy Vegan Cinnamon Bagels
The Best Vegan Blueberry Bread
No Bake Yogurt Protein Cookies
Healthy Banana Date Chocolate Bites
Cookie Dough Protein Peanut Butter Cups
Healthy Vegan Lemon Raspberry Muffin Cookies
Vegan Chocolate Chip Cookies Stuffed with Caramel
No Bake Peanut Butter and Chocolate Chip Protein Cookies
Vegan Strawberry Cheesecake Ice Cream
No Bake Vegan Protein Glazed Donuts
Vegan Chocolate Chip Protein Banana Cake
Super Fudgy Vegan and Gluten Free Sweet Potato Brownies
Vegan No Bake Protein Carrot Cake Bites
Vegan and Gluten Free Blueberry Bakery Donuts
Healthier Vegan Protein Butterfinger Bars
Vegan and Gluten Free Samoa Inspired Brownie Bread
No Bake Peanut Butter and Chocolate Pretzel Cups
are you going to make my Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
8
servings8
minutes50
minutesingredients:
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)
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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39 Responses
Hi! What do you recommend I substitute for arrowroot powder? I don’t have that 😭
tapioca or corn starch!
I love the concept of this pumpkin crustless recipe and everything in it except tofu. Could I substitute?
hi! it needs the tofu! 🙂
Is there an alternative to almond butter for people with nut allergies?
another nut or seed butter!
Could I have the nutritional breakdown for the Healthy Vegan and Gluten-Free Crustless Pumpkin Pie.
Thank you
hi! i am not sure 🙂
You can enter the ingredients in the cronometer app
This sounds delicious! Do you think it would compromise the pie if we were to use cashew butter instead of almond butter? We have an almond allergy in the house. Sunbutter could be another option. Do you have a suggestion?
another nut butter would be fine 🙂
Should the tofu be squeezed out?
i did a little! 🙂
I love all your recipes, they are so fresh and very good for you. I am excited to see what you will send. Thank you so much.
thank you!!
Hi. May I use PBfit powder instead of almond butter? Thanks.
hi! that won’t work in this recipe!
Unfortunately, daughter has a soy allergy.
Is there an alternative I can use for the tofu?
there is soy free tofu! 🙂
Which vegan cream cheese or whipped cream did you use??
love kite hill and sprouts generic brand oat whipped cream!
Hello, which food processor can you recommend? Thank you!
cuisinart!
Can I use this recipe in a crust as well?
Did you make three pies and stack them with topping in between?
Thanks.
Hi. Love this recipe.
Can I use this recipe in a crust as well?
Did you make three pies and stack them with topping in between?
Thanks.
hi! yes, you can and no, i just stacked slices, ha!
Did you add anything to the vegan cream cheese or was it plain?
plain here!
Hi there can you use firm tofu instead of extra firm tofu?
yes that should work!
Thank Goodness! A healthy vegan pie that doesn’t use Coconut Oil!!! Can’t wait to make this and to check out your other recipes. Thank you-Thank you!!
enjoy friend!!
Is it extra firm Silken tofu?
nope, just extra firm! you can try silken though :)!
How can I make this but make it in a muffin pan instead?
hi! just add to parchment paper muffin cups and reduce the baking time a bit! try about 28 minutes 🙂
Thank you!
My mom baked this for Thanksgiving, it really is UNBELIEVABLE! I already ate two slices before dinner! Nutritious and delicious! The texture is phenomenal! I love how it’s not too sweet. This is definitely one of my new favorite guilt-free desserts and perfect for my dietary needs. Have not been able to eat pumpkin pie in years until today! THANK YOU!!! I’m the only vegan in the family and even my other family members loved it! Many BLESSINGS to you and your family! Happy Thanksgiving!!
you made my day!! thank you so much dear, so glad that you all enjoyed it!