Vegan Pumpkin Pie with Graham Cracker Crust
This is the best vegan pumpkin pie! So easy to make, with a custard-like, creamy filling and simple graham cracker crust. Just mix, pour and bake! A must-make for Thanksgiving, the holidays or anytime you want a delicious pumpkin pie recipe.
With Thanksgiving just around the corner, I know you’re likely thinking about baking and cooking like I am. I find that this time of year, there are so many celebrations and get-togethers where food is the centerpiece.
And, who doesn’t love a good pumpkin pie recipe? This vegan pumpkin pie is so incredibly silky, it is a must make for your Thanksgiving table. If you love my pumpkin pie bars with pecan crust then you’ll love this pumpkin pie recipe.
See below for tips and tricks for making this pie, or scroll all the way to the bottom for the full recipe.
Everything You Need to Make this Recipe:
Why We Love This Recipe
This vegan pumpkin pie is just as delicious as a regular pumpkin pie, but even better. That’s because without using eggs, there is no risk of the pie being cracked on top! And, the coconut milk with the pumpkin puree makes for a custard-like filling that pairs perfectly with the crisp graham cracker crust.
While you can use a regular pie crust for this recipe, I highly recommend making it with the crust listed here.
It’s the perfect crust to pair with the creamy pumpkin filling — the juxtaposition of the silky pumpkin filling and crunchy graham cracker crust is so good. Finished with a dollop of coconut whipped cream and I can’t imagine there is a better dessert for Thanksgiving.
Plus, this crust is much easier to make than a pie crust. No blind baking is required! Combining graham cracker crumbs with melted butter and sugar is as easy as rolling out a store-bought pie crust. The texture is so good!
Ingredients for Vegan Pumpkin Pie
You only need a handful of ingredients to make this pumpkin pie.
- Pumpkin puree
- Coconut Milk
- Vanilla
- Brown and White Sugar
- Spices like cinnamon, nutmeg, ginger, salt and cloves
- Cornstarch
How to Make
Make the crust
Combine the graham cracker crumbs with sugar and melted butter, then press into a pie dish.
Bake the crust
Bake the crust, then cool for at least 15 minutes.
Make the filling
Combine the pumpkin puree, coconut milk, sugar, cornstarch and spices. You can use a blender or food processor to blend. Or, you can use a big bowl to whisk everything together until creamy.
Fill and bake
Pour the filling into the pie pan and bake for 1 hour. Remove and let cool, then place in the fridge for four hours or overnight.
Tips for Success
Make sure that you are using canned pumpkin puree and not pumpkin pie filling. This time of year, stores often put them in the same place in the store and only the puree will work in this recipe.
I don’t recommend subbing in other milks, like soy milk or almond milk, into this recipe. They won’t set up the custard-filling the same way and can’t be substituted.
You can use a pumpkin pie spice blend instead of the individual spices if you’d like; 3 tablespoons for the spices listed here.
Serving Suggestions
As with any classic pumpkin pie recipe, this one is a must with whipped cream. For a non-dairy option, I like to use a whipped coconut cream.
You can either use a store-bought coconut cream, or make it yourself. I have a tutorial for making your own here.
How to Store
To store, cover the pie loosely with aluminum foil or plastic wrap. Avoid sealing it tightly, as this can cause condensation, which can make the pie soggy.
Store this pumpkin pie at room temperature for up to 2 days. If you don’t finish the pie in that timeframe, then move it to the refrigerator for 3-4 days.
You can also freeze the pie. Let the pumpkin pie cool completely before freezing, then wrap it tightly in plastic wrap, making sure there are no air pockets. Then wrap the pie again in aluminum foil, this will help protect against freezer burn.
Pies, including pumpkin pie, will typically last 2-3 months in the freezer. I don’t recommend freezing the pie with any whipped cream on top as the texture will degrade as it freezes.
To enjoy from frozen, thaw the frozen pie overnight in the refrigerator. Let the thawed pie come completely to room temperature before serving.
Frequently Asked Questions
That’s one of the best parts about this pie! Pumpkin pies can crack when cooling if eggs are used, but since this is a vegan pie– you don’t have to worry about your pie cracking after it cools!
Yes, you can make your own pumpkin puree using a pie pumpkin if you want instead of canned puree.
More Thanksgiving Dessert Recipes
- Vegan Apple Crisp
- Chai Vegan Sugar Cookies with Eggnog Glaze
- Chocolate Olive Oil Cake
- Apple Pie Bars
- Fresh Cranberry Bars
More Vegan Pumpkin Recipes
- Vegan Pecan Pie Cheesecake Bars
- Pumpkin Pie Pecan Bars
- Vegan Pumpkin Fettuccine Alfredo
- Pumpkin Bolognese
- Pumpkin Cornbread Muffins
Vegan Pumpkin Pie with Graham Cracker Crust
Equipment
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs*
- 1/4 cup cane sugar
- 6 tablespoons vegan butter, melted
For the Vegan Pumpkin Pie:Â
- 15 ounces pumpkin puree
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1/3 cup cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- Whipped coconut cream, for serving
Instructions
- Preheat oven to 350 degrees F.
- Combine the graham cracker crumbs, sugar, and melted butter together until combined. Pack into a 9-inch pie tin, using the back of a measuring cup or spoon to firmly pack into the tin. Make sure to press the sides along with the bottom. Bake for 10 minutes, then cool completely before adding the filling.
- Using a blender or a large bowl, add in all of the ingredients for the pumpkin pie and blend or whisk until very smooth. Pour the mixture into your prepared crust. Spread the mixture evenly with a spatula.
- Bake for 1 hour. If the crust starts to burn, then cover the edges with aluminum foil or a pie shield after about 30 minutes or baking. The middle will start to look jiggly. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
- Top with whipped cream and serve.