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Vegan Pumpkin Pie with Coffee Cake Crumble and a Cultured Cashew Cream Cheese Filling

This vegan pumpkin pie is a pumpkin pie at heart, don’t let the crumble fool you. Smooth, not too sweet, but it’s rich. Realllly rich. A small piece is plenty to savor with a cup of coffee or tea in the morning if you don’t feel like making breakfast. Many vegan pumpkin pie recipes call for coconut milk, but I find coconut flavors too overwhelming for things that aren’t “supposed” to be coconut flavored.

vegan pumpkin pie coffee cake


Admittedly, it isn’t the sort of thing I’d think of on my own. I usually prefer a savory breakfast. A cousin shared this non-vegan recipe from The Fed-Up Foodie on Facebook and I knew I had to try it. I’ve been menu planning lately by just writing down everything I want to try throughout the week in my Keep app until my template is full.

I used to sit down and have no idea what I wanted to eat, and if I tried asking my family, they didn’t seem to know either other than maybe a call for french fries (husband) or soygurt (toddler.) It’s been a fun way to keep things fresh. One of the benefits from cooking at home as much as I can is that I usually have most of the ingredients anyway.

I’ve actually never made a pumpkin pie or a coffee cake before, let alone a pumpkin pie coffee cake! I made my own cultured cashew cream cheese for this a few days ahead of time using the recipe on Your Vegan Mom but Toffuti would work too. That isn’t like a wannabe Vegan Barefoot Contessa thing, I just buy cashews really inexpensively on Amazon (only $5.78 a pound thanks to Subscribe & Save!) so it’s generally more cost-effective for me to make my own.


Vegan Pumpkin Pie Coffee Cake

Is it a pumpkin pie? Is it a coffee cake? Is it a cheesecake? Why choose! This vegan pumpkin pie coffee cake has all the things. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 9 slices



  • 190 grams flour
  • 1 tsp baking powder
  • 2 flax eggs (2 tbsp flax meal, 6 tbsp water)
  • 15 oz canned pumpkin
  • 55 grams canola oil
  • 200 grams refined sugar
  • 1 tsp ground cinnamon
  • 3/4 tsp five-spice


  • 6 oz cultured cashew cream cheese
  • 2 oz silken tofu water packed
  • 3 tbsp aquafaba from the tofu
  • 50 grams refined sugar
  • 1 tsp vanilla extract imitation is fine


  • 5 tbsp refined sugar
  • 1 tbsp blackstrap molasses
  • 109 grams flour
  • 1 tsp cinnamon
  • 64 grams shortening, vegan butter, or refined coconut oil melted


Getting Started

  1. Preheat oven to 350 degrees Fahrenheit, grease or spray an 8 inch springform pan. Wash your hands with hot water and soap, so you can feel confident sharing this with your neighbors on your front porch with a pot of coffee and not poisoning them. Or just so you can eat it with your hands. Whatever. Wash your hands.


  1. In your blender, add pumpkin, flax eggs, oil, spices, and sugar. Pulse until smooth.

  2. Sift in dry ingredients. Set blender to the side.


  1. To a food processor or mixing bowl, add in cultured cashew cream cheese, tofu, aquafaba, vanilla, and sugar. Mix until smooth. Set to the side.


  1. Begin by melting shortening or vegan butter. I find 20 second increments in the microwave fine, but you can also use the stovetop if you'd prefer. While it's melting, measure out the other crumble ingredients in a mixing bowl.

  2. Add melted shortening or vegan butter to the crumble ingredients and mash with a fork until crumbles form. 


  1. Pull out your greased springform pan, a rubber spatula, and the blender with your cake ingredients. Scoop roughly half of it into the bottom of the greased pan. Set blender to the side.

  2. Pull out your mixing bowl or food processor with the cream cheese mixture and another rubber spatula or spoon. Add all of that to the pan, spreading it as lightly as you can. You can put all of that in the dishwasher or sink now, you're finished there.

  3. Find your blender again and add the rest of the mixture. This part is pretty tricky, but you can do it. I have faith in you. Assuming you washed your hands, you can even use those. Add all of the mixing things to the sink or dishwasher, you did it.

  4. Wipe down the edges of the pan like you're plating for a Food Network show. It'll keep any burning smells at bay. I just used the cloth napkin I had greased the pan with.

  5. The moment of truth. Find your bowl with the crumble. It might have hardened a bit already, that's fine. Just break it up a little with the fork and start crumbling it all over the top. It'll hide any spots your spatula didn't want to cooperate with you on.


  1. 55-65 minutes. Use your better judgement.


  1. First let it cool on a baking rack to room temp. Then cover, pop it in the fridge overnight, and eat it for breakfast. You've earned it. Optional: dust with powdered sugar.

Recipe Notes

Adapted from The Fed Up Foodie.

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