Look no further for a scrumptious vegan pumpkin pie recipe! It's perfect for Thanksgiving and holiday celebrations. It is a breeze to make and offers a luxuriously creamy filling with a sweet and crunchy graham cracker crust that will leave you wanting seconds.
Pumpkin pie is a fall tradition. Every good food blog has a recipe ready for the fall and holiday season, and Nuts & Twigs is no exception.
I've whipped up this incredible vegan pumpkin pie for countless folks who had no clue it was vegan. They were blown away and even asked me for the recipe. Give it a try - I bet you'll love it too.
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Why You'll Love This Recipe
- Rich, Creamy Filling: The vegan pumpkin filling is perfectly spiced and silky smooth, giving you that classic fall flavor without dairy or eggs.
- Sweet, Crunchy Crust: The graham cracker crust adds a deliciously sweet and crunchy texture that pairs perfectly with the creamy pumpkin filling.
- Easy to Make: Using a graham cracker crust saves time and effort, making this pie super simple to prepare.
- Totally Vegan: All the flavor of a traditional pumpkin pie, but 100% plant-based.
- Holiday-Worthy: This pie is perfect for impressing guests at Thanksgiving or any fall gathering.
- Make-Ahead Friendly: You can prepare this pie in advance, letting the flavors meld beautifully when ready to serve.
Ingredients
Here is everything you'll need to make this vegan pumpkin pie. See the recipe card for measurements.
For the Graham Cracker Crust
For the Pumpkin Pie
Ingredient Notes
- graham crackers - check ingredients for honey. See notes in the recipe card for honey-free brands.
- organic sugar - most organic sugar is considered vegan because it is not processed using bone char.
- pumpkin puree - get 100% pumpkin, not the pumpkin pie mix.
- coconut sugar serves as a good substitute for brown sugar. If you opt for regular cane sugar instead, remember it is sweeter than brown sugar and there is a moisture difference between sugars that will result in a different pie texture.
- full-fat coconut milk/cream - use the white solid part at the top of the can for best results.
- cornstarch - arrowroot starch is a good substitute.
- black pepper - sounds strange to put pepper in a sweet pie, doesn't it, but pepper provides a lovely, subtle complexity to desserts, especially when paired with traditional warm spices found in this pie.
- Pumpkin - Both canned and fresh pumpkin are great options for making pumpkin pie. If you’re looking for convenience and consistency, canned pumpkin is your best bet—it offers the same delicious results as fresh pumpkin and is available year-round, just be sure to grab a can that says “pure pumpkin” and not pie filling. However, if you’re up for a little extra effort, using fresh pumpkins, like sugar pumpkins, can be fun and rewarding. To make fresh purée, roast chopped pumpkin at 350°F for about 30 minutes, blend until smooth, and strain to remove excess water to ensure the right consistency, similar to canned pumpkin.
How to Make Vegan Pumpkin Pie with Graham Cracker Crust
Step 1: Combine the crushed graham crackers, melted butter, and sugar in a bowl until you get a wet-sand-like consistency.
Step 2: Press this mixture into the base and up the sides of a 10-inch pie dish. Bake for 10 minutes, then remove from the oven and set aside.
Step 3: Add the pumpkin puree, cream cheese, coconut milk, sugar, cornstarch, vanilla extract, spices, salt, and pepper to a blender and blend until creamy.
Step 4: Pour the creamy pumpkin filling into the prepared crust.
Step 5: Smooth out the top with a spatula. Place the pie in the oven and bake for about 55-65 minutes, or until the center is mostly set (it should still have a slight jiggle).
Step 6: Once baked, remove the pie from the oven and let it cool at room temperature on a wire rack for about an hour. Then chill in the fridge for at least 4 hours.
How to Decorate Your Vegan Pumpkin Pie
You can serve your pie without any fancy decorations, but it is not just about taste; it is also about visual appeal. Here are some fun and festive toppings you can consider for your pumpkin pie.
- Whipped Coconut Cream: It's a classic combo with pumpkin pie. Buy vegan whipped cream or make your own using this recipe from School Night Vegan.
- Candied Pecans or Walnuts: Add crunch with maple-roasted nuts.
- Pumpkin Seeds: Toasted seeds with a maple glaze for texture.
- Fresh Berries: Cranberries add festive color and tang.
- Mint Leaves: Bright green leaves contrast pie tones and taste delicious with pie.
- Edible Gold Leaf: For some "tasteful" bling.
- Cookie Cutouts: Use pie or sugar dough for festive shapes.
- Chocolate Shavings or Drizzle: Perfect for pumpkin-chocolate fans.
- Dusting of Spices: Lightly dusting of cinnamon, nutmeg, organic sugar, or cocoa powder through a lace or stencil can create a festive pattern. Think of it as the pie equivalent of a cappuccino stencil but with spices!
- Graham Cracker Crumble: Crush the graham crackers into coarse crumbs and sprinkle them over the top of your pie, covering it entirely or just around the edges for a border.
- Pomegranate Seeds: Adds a beautiful color contrast and tartness.
Top Tips
Feel free to use your favorite store-bought vegan graham cracker crust but this crust is really super simple to make at home and tastes delicious.
My number one tip has to be that the longer you can let the pie sit in the fridge, the better this pie gets. Overnight or 24-hour chilling will give you the best results.
You won't believe it, but coconut milk doesn't add coconut flavor to the pie. The spices, along with the pumpkin, really hide the flavor. However, if you want an alternative, use a thicker plant milk like oat or oat creamer. You can also substitute it with more cream cheese. If you use regular plant milk like oat or almond, make sure to set the pie as long as possible in the fridge to get it as firm as possible.
Instead of using nutmeg and ginger, you may want to substitute one teaspoon of pumpkin spice. It's important to note that pumpkin spice already includes cinnamon, but removing it from the recipe is unnecessary. Adding pumpkin spice will add a little more cinnamon flavor, but it perfectly complements the existing cinnamon in the recipe.
Storing and Freezing
Storing
- Fridge: Once baked, let your pumpkin pie cool completely at room temperature. Then, loosely cover it with plastic wrap or aluminum foil and refrigerate. It should keep well for about 3-4 days.
- Counter: Vegan pumpkin pie doesn't contain dairy or eggs, but storing it in the fridge is still best practice if you keep it for more than a day. If you're consuming it within 24 hours, it's okay on the counter.
Freezing
I find that the texture changes slightly when I freeze the pie. For the best taste and texture, leave the pie in the fridge or on the counter and consume it within a few days. If you must freeze it, here are a few tips.
- Cool Completely: Ensure your pie has cooled to room temperature before freezing.
- Wrap: Wrap the pie tightly in layers of plastic wrap. For added protection against freezer burn, you can then wrap it in a layer of aluminum foil.
- Store: Place the wrapped pie in the freezer. It can be stored for up to one month without significant loss of quality.
- Thawing: When you're ready to eat the pie, transfer it from the freezer to the fridge and let it thaw overnight.
- Reheating (Optional): If you prefer warm pie, you can reheat it in a 350°F oven for about 15 minutes after thawing or use the good old microwave.
A little tip: if you’re planning to freeze multiple pies or baked goods, consider placing a piece of parchment paper or a label on the pie with the date and type, so you know what's what!
FAQS
I've found that the longer it's chilled in the refrigerator, the better the texture. Ideally, it should be refrigerated overnight, but a minimum of 4 hours is good. If you're in a hurry, you can speed up the chilling process by placing it in the freezer for about 2-3 hours. However, be cautious not to leave it in the freezer for too long as it could alter the texture.
The filling in this pie is gluten-free. To make the crust gluten-free, purchase an already-made, unbaked pie crust, or use this pie crust recipe from Mama Knows Gluten Free.
After baking and cooling your vegan pumpkin pie, you can store it in the refrigerator for up to 3-4 days, ensuring it's loosely covered to retain its freshness. If you're digging in within a day, it's alright to let it sit at room temperature. For longer storage, the freezer's your best bet, where, if wrapped tightly, the pie will stay good for about a month.
More Delicious Vegan Desserts
What did you think?
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Pumpkin Pie with Graham Cracker Crust
This vegan pumpkin pie with graham cracker crust is a delightful twist on the classic, offering a richer and creamier texture with cream cheese that offers that extra touch of indulgence. After trying this one, you won't search for another Vegan Pumpkin Pie recipe! It boasts a rich, velvety texture and comforting spices you've come to expect and comes together effortlessly.
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
Ingredients
For the Crust:
- 2 cups vegan graham crackers, crushed
- 8 tablespoons, vegan butter, melted
- ¼ cup sugar
For the Creamy Pumpkin Filling:
- 2 cups pumpkin puree (not pumpkin pie filling)
- 1 cup vegan cream cheese, softened
- 1 cup light brown sugar, packed
- ½ cup full-fat coconut milk/cream (from a can)
- ¼ cup cornstarch (or arrowroot powder)
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Prepare Pie Crust: Preheat your oven to 350°F (175°C). Combine the crushed graham crackers, melted butter, and sugar in a bowl until you get a wet sand-like consistency. Press this mixture into the base and up the sides of a 9-inch pie dish. Bake for about 10 minutes, then remove from the oven and set aside.
- Blend the Filling: Blend the pumpkin puree, cream cheese, coconut milk, sugar, cornstarch, vanilla extract, spices, salt, and pepper. Continue to blend until everything is combined and the mixture is smooth.
- Pour and Bake: Pour the pumpkin-cream cheese mixture into the prepared pie crust, smoothing out the top with a spatula. Place the pie in the preheated oven and bake for 55-60 minutes. The pie should look set but might still have a slight jiggle in the center. It'll firm up as it cools.
- Cool and Chill: After baking, remove the pie from the oven and let it cool on a cooling rack for about 1 hour. Once it's at room temperature, transfer the pie to the refrigerator and let it chill for at least 4 hours, preferably overnight. This step is crucial as it allows the pie to set fully.
- For Serving: Once chilled, slice and serve the pie! It pairs wonderfully with vegan whipped cream or a drizzle of maple syrup. See the post for other topping ideas.
Notes
It may sound strange, but pepper can provide a lovely, subtle complexity to desserts, especially when paired with traditional warm spices like in this pie. It's completely optional, though.
The blend of spices and pumpkin completely masks the flavor and aroma of the coconut cream. No one has ever thought there was coconut in the pie. However, if you prefer an alternative, consider using thick and creamy plant-based milk, such as oat milk or creamer, or add more cream cheese as a substitute.
Don't skip chilling the pie for as long as possible. This will set the pie and give it a firm consistency. Overnight chilling to 24 hours is best.
Vegan graham crackers are easy to find at any major grocery store. Nabisco Original Grahams as well as Keebler, Kellogs, and Kroger Original Grahams are all vegan. Look for any brand's original flavors for your best chance of finding crackers without honey or dairy.
Everyone's tastes differ, but Miyoko's and VioLife are delicious vegan cream cheese brands. Check out this post by Make It Dairy Free for a comparison of different brands.
Substitute the nutmeg and ginger for 1 teaspoon of pumpkin pie spice. I also add an additional ½ teaspoon of cinammon.
Nutritional profile is only an estimate.
- Prep Time: 5 minutes
- Cooling Time: 4 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38.5 g
- Sodium: 419.9 mg
- Fat: 20 g
- Carbohydrates: 58.5 g
- Protein: 4.2 g
- Cholesterol: 29.3 mg
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Martha says
Our entire family of 4 agreed this is better than the 'standard' pumpkin pie. The flavor and texture are fabulous. Can't wait to make this for others during the holiday season!
Regi Pearce says
I'm so thrilled to hear that you and your family enjoyed the vegan pumpkin pie so much! It's always a bit nerve-wracking to put a new twist on a classic dish, so hearing that it not only met but exceeded your expectations is incredibly rewarding. I'm honored that my recipe will be a part of your holiday celebrations!
Paul says
Perfect for Thanksgiving THANK YOU!
Regi Pearce says
'Perfect for Thanksgiving'—that's music to my ears! I'm so thrilled to hear that you're considering making the vegan pumpkin pie with graham cracker crust a part of your future Thanksgiving celebrations. There's something really special about finding a dish that you can envision as a holiday staple.
Edwin says
These were great and none of my guest knew they were vegan!
Regi Pearce says
Wow, that's the best kind of compliment I could hope for! I love hearing that the vegan pumpkin pie was such a hit that it flew under the radar as a plant-based option. It's always my goal to create vegan dishes that are just as satisfying and flavorful as their non-vegan counterparts. It's super validating to hear that it worked for you and your guests!