Pumpkin Pie (vegan) | PCC Natural Markets

Pumpkin Pie (vegan)

Yield: 1 (9-inch) pie

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free



Preheat oven to 375° F.

Blend tofu in a food processor until it is perfectly smooth. Transfer to a mixing bowl and use a wooden spoon or broad spatula to blend in pumpkin puree. Beat in brown sugar, salt, cinnamon, ginger and cloves until well blended.

Pour pumpkin mixture into pie shell and bake for 40 to 60 minutes, until a toothpick inserted in the center comes out almost clean.

Cool to room temperature, then chill for at least one hour before serving.

Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: holidays, pumpkin, tofu


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Vegan pumpkin pie

Is the recipe on your web site the same recipe used to make the pie I buy pre-made at the store? I LOVE your pumpkin pie, but want to use my own crust recipe.


RE: Vegan Pumpkin Pie

Hi Colleen,

This is not the same pie that is sold in our stores. This recipe was developed by PCC Chef, and PCC Cooks instructor, Lynne Vea.

We don't currently have the recipe for the pie that is sold in our stores on our website. Hopefully, someday, we can add this to our online recipe database.

Thanks for your comment and glad you like the vegan pumpkin pie.

Tom Monahan
PCC Natural Markets

Vegan pumpkin pie

Would love the recipe for your Vegan Pumpkin Pie that uses egg replacer instead of tofu (that is, the pie currently sold in your stores). It's MUCH better.

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