Vegan Pumpkin Pie with Graham Cracker Pie Crust

Savor the rich, velvety essence of autumn with our Vegan Pumpkin Pie with Graham Cracker Pie Crust. Perfectly spiced and naturally sweetened, this dairy-free dessert captures the heart of traditional pumpkin pie without any animal by-products. Whether you're vegan, lactose-intolerant, or simply seeking a healthier twist on a fall classic, this pie is tailored for everyone to enjoy. Dive into its creamy filling, wrapped in a flaky crust, and rediscover why pumpkin pie is a seasonal favorite, now made more inclusive!

Vegan Pumpkin Pie Ingredients

Graham Cracker Pumpkin Pie Crust Ingredients:

• Base: crushed regular or gluten-free graham crackers (roughly 1 ½ cups)
• Binder: melted vegan butter (Salted. For coconut oil users, a pinch of salt is needed)
• Sweetener: coconut sugar

Vegan Pumpkin Pie Filling Ingredients:

• Pumpkin Base: canned pumpkin puree
• Natural Sweeteners: coconut sugar, organic cane sugar, or monk-fruit sweetener with erythritol
• Creaminess: full-fat coconut milk (Use as much solid white cream as possible)
• Pumpkin Pie Spices: vanilla extract, cinnamon, nutmeg, cloves, and ginger
• Stability: cornstarch
• Balance: salt (adjust to taste)

How To Make Vegan Pumpkin Pie

1. Crust Preparation: Preheat oven to 350°F. Combine crushed graham crackers, vegan butter, and coconut sugar in a bowl. Transfer to a standard pie dish, pressing for uniformity. Bake for 10 minutes. Allow to cool.
2. Filling Fusion: As the crust bakes, amalgamate pumpkin puree, sugars, coconut milk, spices, vanilla, and salt. Incorporate cornstarch thoroughly.
3. Assemble & Bake: Pour the rich filling onto the crust. Bake for 50-60 minutes. Pie should display browned edges and a firm touch.
4. Cool & Serve: Chill in the refrigerator for 1-2 hours or overnight. Embellish with powdered sugar or your preferred pie toppings.

Frequently Asked Questions

Vegan Pumpkin Pie with Graham Cracker Pie Crust

Jillian Glenn

Satisfy your sweet tooth cravings this season with our impeccable Vegan Pumpkin Pie. Nestled in a crunchy, buttery graham cracker crust, the filling boasts genuine pumpkin flavor sweetened with a blend of natural sugars and a hint of monk-fruit. A luxurious splash of full-fat coconut milk ensures a creamy consistency, while a mix of traditional spices envelops your taste buds in autumn warmth.

4.50 from 12 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 10

Calories 297 kcal

Ingredients

  

1x2x3x

Graham Cracker Pie Crust

• 12 graham crackers, crushed about 1 ½ cups
• ⅓ cup salted melted vegan butter if using coconut oil - you will want to add a pinch of salt to the Graham cracker crust
• ¼ cup coconut sugar

Vegan Pumpkin Pie Filling

• 2 ½ cups canned pumpkin puree
• ⅓ cup coconut sugar
• ½ cup organic cane sugar or ¼ cup monk-fruit sweetener (with erythritol)
• 1 ½ cups canned full fat coconut milk I try to use as much of the solid white cream in the can as possible
• 1 teaspoon vanilla extract
• 1 ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ½ teaspoon ginger
• 3 tablespoon cornstarch
• ½ teaspoon salt plus more to taste

Optional Toppings

• 1 tablespoon powdered sugar

Instructions

 

Vegan Pumpkin Pie

• Preheat the oven to 350
• In a medium mixing bowl, mix the crushed graham crackers, melted vegan butter or coconut oil, and coconut sugar. Press the mixture into the base of a standard pie dish and use a silicon spatula to make sure it's evenly packed in. Bake the crust for 10 minutes in the oven. Remove and set aside.
• While the crust is baking, prepare the filling. In a large mixing bowl, mix the pumpkin puree, coconut sugar, monk-fruit sweetener, coconut milk, vanilla, cinnamon, nutmeg, cloves, ginger, nutmeg, and salt. Then, add the cornstarch and mix well.
• Pour the vegan pumpkin pie filling into the pie dish with the baked graham cracker crust, return the pie into the oven and bake for 50-60 minutes. The edges should be browned, and it should be firm (but not hard) to touch.
• Allow the pie to cool for 1-2 hours in the refrigerator before serving. Sprinkle with powdered sugar or top with your favorite pumpkin pie toppings!

Nutrition

Serving: 1sliceCalories: 297kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 302mgPotassium: 236mgFiber: 3gSugar: 23gVitamin A: 9722IUVitamin C: 3mgCalcium: 41mgIron: 3mg

Tried this recipe?Let us know how it was!