Pumpkin Protein Cake Pie (Vegan + Plant-Based)

Pumpkin season is here, and you know what that means... it's time for another remix of my Cake Pie!

If you've been following my kitchen adventures, you already know how much I love turning simple, nourishing ingredients into something that feels like dessert but can absolutely pass for breakfast. This Pumpkin Protein Cake Pie is exactly that. A little pumpkin pie, a little spiced cake, and a whole lot of plant-based goodness.

Made with fresh pumpkin purée, tofu, vanilla plant-based protein, oats, warming spices, and naturally sweetened with maple syrup and dates, this Cake Pie is moist, creamy, satisfying, and packed with plant-based protein.

I love making it as one big Cake Pie to slice throughout the week, or as individual cupcakes for easy grab-and-go treats. Perfect for breakfast, afternoon snacks, post-workout fuel, or dessert. Because who says you can't have cake for breakfast?!

Why I Love This Cake Pie

• High in plant-based protein from tofu and vegan protein powder

• Naturally sweetened with maple syrup and dates

• Made with whole-food, plant-based ingredients

• Warm, cozy pumpkin spice flavors

• Delicious for breakfast, snacks, or dessert

• Easy to make as a Cake Pie or individual cupcakes

• Perfect for fall meal prep

Pumpkin Protein Cake Pie (2 Cake Pie or Approximately 20–22 Cupcakes)

by Sarah Farsh, October 2026

• 1 block firm tofu (approximately 14 oz), drained

• 3 scoops vanilla plant-based protein powder

• ½–1 cup oat flour or almond flour

• 1 cup fresh pumpkin purée

• 1 cup pure maple syrup

• 1 handful pitted dates (approximately 4–6 Medjool dates)

• 1 tbsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp vanilla powder

• 1 tsp ground ginger

• 1 tsp baking soda

• Splash of water or plant-based milk, only if needed for blending

• Raw pumpkin seeds to top

Prepare your ingredients: Preheat oven to 350°F. If using fresh pumpkin, roast or steam until soft, then purée until smooth and allow to cool. Drain tofu and remove pits from dates. Lightly grease or line your favorite pie dish, cake pan, or cupcake molds.

Blend the base: In a food processor or high-speed blender, combine tofu, pumpkin purée, maple syrup, dates, cinnamon, nutmeg, vanilla, and ginger. Blend until smooth and creamy, adding a small splash of water or plant-based milk only if needed.

Add your dry ingredients: Add vanilla protein powder, oat or almond flour, and baking soda. Pulse until everything is incorporated into a thick, creamy batter. Start with ½ cup flour and add more as needed. The mixture should be thick enough to spoon into your baking dish, but still soft and spreadable.

Prepare your Cake Pie: Pour the batter into your prepared pie dish or divide evenly into cupcake molds. Smooth the top and sprinkle generously with fresh raw pumpkin seeds for a beautiful little crunch.

Bake: Bake at 350°F for approximately 40–50 minutes for a full Cake Pie, or begin checking cupcakes around 20–25 minutes. The top should feel set and the edges lightly golden. The center may still be slightly soft but should not be liquid.

Cool and enjoy: Allow your Cake Pie to cool completely before slicing. For a firmer, more traditional pumpkin pie texture, refrigerate for a few hours before serving. Enjoy chilled or gently warmed, on its own or with a dollop of creamy coconut yogurt.