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Vegan Pumpkin Pie with Graham Cracker Pie Crust

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
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 297 kcal

Ingredients
  

Graham Cracker Pie Crust

  • 12 graham crackers, crushed about 1 ½ cups
  • 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
  • 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
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