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.
⅓cupsalted melted vegan butterif using coconut oil - you will want to add a pinch of salt to the Graham cracker crust
¼cupcoconut sugar
Vegan Pumpkin Pie Filling
2 ½cupscanned pumpkin puree
⅓cupcoconut sugar
½cuporganic cane sugaror ¼ cup monk-fruit sweetener (with erythritol)
1 ½cupscanned full fat coconut milkI try to use as much of the solid white cream in the can as possible
1teaspoonvanilla extract
1 ½teaspooncinnamon
½teaspoonnutmeg
½teaspooncloves
½teaspoonginger
3tablespooncornstarch
½teaspoonsaltplus more to taste
Optional Toppings
1tablespoonpowdered 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!