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Vegan Kabocha Pumpkin Pie

A healthy, dairy-free and vegan take on a classic autumn pumpkin pie! 



Prep Time:

25 min.

Bake for:

35 min.

Good For:



Vegan Kabocha Pumpkin Pie

You can’t have autumn without a good old-fashioned pumpkin pie! I used to love picking up those massive ones from Costco but 1) there was no way I could finish the whole thing and 2) it was filled with preservatives and too much sugar!

This vegan, dairy-free alternative tastes exactly like your classic pumpkin pie. The crust is thick and chewy while the filling is creamy thanks to the pureed kabocha and tofu (and don’t worry, it doesn’t taste like tofu!). The sweetness comes from the kabocha and coconut sugar. Because it uses coconut sugar, your pie is going to look a little darker than your regular pumpkin pie, but tastes just as great!

Read more about kabocha‘s health benefits here.

kabocha pumpkin pie eat with meraki



  • All-purpose gluten-free flour, 1 cup (I used Bob’s Red Mill All-Purpose Gluten-Free Flour)
  • Coconut sugar, 3 tbsp.
  • Coconut oil, 1/4 cup
  • Water, 1/4 cup
  • Salt, a dash


  • Kabocha, 1/4 cut
  • Arrowroot powder, 2 tbsp. 
  • Silken tofu, 1 block
  • Coconut sugar, 2/3 cup
  • Cinnamon, 2 tsp. 
  • Nutmeg, 1/2 tsp. 
  • Salt, a dash

    Microwave kabocha for 6 minutes at 800W until soft.

    Preheat your oven to 180C. 

    Mix pie crust ingredients – it’ll feel a bit thick and creamier than normal but not to worry! If it’s too watery, add more flour. 

    Grease a pie pan with coconut oil and layer your crust.

    Bake for 10 min.

    In the meantime, drain your tofu using a cheesecloth or paper towels.

    Puree your kabocha and tofu until creamy.

    Mix with arrowroot powder, coconut sugar, cinnamon, nutmeg and salt.

    Bake at 180C for 40 min. 

    Chill overnight (or until it’s cold) and enjoy! 

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