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Zucchini Pie
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5 from 1 vote

Summer "Pumpkin" Pie with Crunchy Pecan Topping (Vegan)

This summer "pumpkin" pie doesn't quite taste like pumpkin pie, but when I close my eyes and eat a slice straight out of the refrigerator, I could easily be fooled.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: dairy free pumpkin pie, pumpkin pie recipe, vegan pumpkin pie
Servings: 8 servings
Calories: 350kcal
Author: Stef


Pie Ingredients

  • 14 oz extra firm tofu
  • 2 cups steamed and pureed zucchini about 3 large zucchinis
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup honey if you eat it or maple syrup
  • 1/2 cup brown sugar
  • unbaked 9" pie crust

Pecan Topping Ingredients

  • 1/3 cup brown sugar
  • 1 tablespoon coconut oil
  • pinch salt
  • 1 cup pecans roughly chopped


Pie Instructions

  • Preheat oven to 450 F.
  • Blend all ingredients (except the crust, of course) until completely smooth.
  • Pour into pie crust.
  • Bake 15 minutes.
  • Reduce heat to 350.
  • Bake 20 minutes. While baking, prepare pecan topping.

Pecan Topping Instructions

  • Mix all ingredients in a small bowl until nuts are completely coated in sugar and oil.
  • Remove pie from oven and top with pecan topping.
  • If crust is browning, cover crust with foil to prevent it from burning.
  • Return to oven and bake for another 20 minutes or until a toothpick inserted into the pie comes out clean.
  • Bring to room temperature, and then chill in the refrigerator before slicing and serving.


Although I enjoyed this pie, I found it a bit sweet. If you prefer desserts that aren't as sweet, consider cutting back on the sugar (maybe use a quarter cup of brown sugar instead of a half cup).


Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Sodium: 272mg | Potassium: 264mg | Fiber: 2g | Sugar: 32g | Vitamin A: 70IU | Vitamin C: 5.7mg | Calcium: 55mg | Iron: 1.8mg