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.
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:
- 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.
Notes
*To make crumbs, place the cookies into a food processor and pulse/puree on low speed until a fine crumb forms. You can substitute any cookies for the graham crackers-- ginger snaps are also great in this recipe, or a combination of cookies.
**If you want to use a pie crust instead of a graham cracker crust, then line your prepared crust with parchment paper and pie weights. Bake for 15 minutes. Then cool and fill as directed.
*** You can also replace the cinnamon, ginger, nutmeg, and cloves with 3 Tablespoons of pumpkin pie spice mix, if desired. You won't get as much of a nutmeg or ginger taste, but can work in a pinch!
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gSodium: 327mgPotassium: 235mgFiber: 3gSugar: 30gVitamin A: 8674IUVitamin C: 3mgCalcium: 42mgIron: 2mg