A pie that comes together to form a deeply satisfying creamy texture, along with the right autumny flavors and the right color.

Pumpkin Pie With Speculoos Crust [Vegan]



Cooking Time




For the filling:
  • 1 1/2 cans pumpkin puree
  • 1.75 ounces firm tofu
  • 1-2 tbsp arrowroot powder (more makes the pie firmer–choose how gooey you like your filling)
  • 3 tbsp maple syrup
  • 1/3 cup coconut cream (or scoop the fat out of a chilled can of full-fat coconut milk, not shaken or stirred)
  • 2 tsp mixed spiced (cinnamon, ginger, nutmeg and cloves)
  • 1/2 tsp cinnamon
For the crust:
  • 1 cup speculoos biscuits
  • 1/3 cup vegan margarine or fat spread


  1. Pre-heat the oven to 180ºC.
  2. Blitz the biscuits in a food processor until they have become a fine, sandy powder. Add the vegan margarine and keep on processing until the powder starts to clump together. Transfer to a buttered/lined springform pan and press the crust mixture down with your fingers, making sure it forms a solid base. Don’t worry too much about pressing it to the sides. Leave it in the fridge to set while you get on with the filling.
  3. In a food processor or blender, whizz together the tofu and maple syrup until you obtain a smooth paste. Transfer this to a mixing bowl and add the rest of the filling ingredients, using a spatula to fold them in. Have a taste to make sure the spices are to your satisfaction.
  4. Bake in the oven for 45 minutes.
  5. Do make sure to let the pie cool before you attempt to release it from the springform; while it is hot, the base will be fragile and the filling may not have set completely. Your patience will be rewarded in the end, I promise

Nutritional Information

Per Serving: Calories: 155 | Carbs: 15 g | Fat: 10 g | Protein: 1 g | Sodium: 79 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.