AuthorJillianGlenn
DifficultyBeginner

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!)

ShareSave

Yields10 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Vegan Graham Cracker Pie Crust
Vegan Pumpkin Pie Filling
Optional Toppings

1

Preheat the oven to 350

2

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.

3

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.

4

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.

5

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

Vegan Graham Cracker Pie Crust
Vegan Pumpkin Pie Filling
Optional Toppings

Directions

1

Preheat the oven to 350

2

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.

3

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.

4

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.

5

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!

Vegan Pumpkin Pie with Graham Cracker Pie Crust