Happy Holidays! One of my dad's favorite things to enjoy over the Holiday Season is my famous Pumpkin Pie with Graham Cracker Pie Crust! This vegan pumpkin pie is absolutely delicious! It's creamy and moist thanks to the coconut milk, deliciously spices with pumpkin spices like cinnamon, cloves, and nutmeg, and made perfectly (and not overly) sweet with healthier sweeteners like coconut sugar and monk-fruit! Don't let the fact that this is a vegan and healthy pumpkin pie fool ya! It's a creamy and indulgent vegan dessert that your family will LOVE (and no one will guess is healthy or vegan!)
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!
Ingredients
Directions
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!
6 Comments
Jessica
Posted on: November 14, 2020Hi , what brand of gluten free / vegan graham crackers do you use ???
JillianGlenn
Posted on: November 14, 2020Hi Jessica! I use Schar’s Gluten Free Honey Grahams, however if you are more strict and you want to stay away from honey – Simple Mill’s Almond Flour Cinnamon Cookies, Annie’s Homegrown Snickerdoodle Cookies, and Enjoy Life Sugar Crisps are all great options!
Paige
Posted on: November 14, 2020Hi! How much would it affect the recipe if we used lite coconut milk?
JillianGlenn
Posted on: November 14, 2020It should be fine!
Kourtney Adams
Posted on: November 14, 2020Could you replace the coconut milk with any plant milk?
JillianGlenn
Posted on: November 14, 2020you will want to use a plant milk with a higher fat content, like full fat oat or cashew milk