This Vegan Pumpkin Pie with Graham Cracker Crust is rich, creamy, and perfectly spiced—a holiday favorite that’s completely plant-based. With a smooth pumpkin filling and a sweet, crunchy crust, it’s easy to make and sure to impress at any gathering!
I've whipped up this vegan pumpkin pie for countless folks who had no clue it was vegan. They were blown away and even asked me for the recipe.
If you’re a fan of cozy, seasonal desserts, this pumpkin pie is a must-try. But if you’re looking to mix things up, you might also enjoy the rich, velvety goodness of my Vegan No-Bake Chocolate Pie or the unique twist of a Vegan Butternut Squash Pie, both equally delicious and plant-based.
Whether you stick with tradition or try something new, these pies are guaranteed to impress!
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Why You'll Love This Recipe
- Using a graham cracker crust saves time and effort, making this pie super simple to prepare.
- It has all the flavor of a traditional pumpkin pie, but 100% plant-based.
- This pie is perfect for impressing guests at Thanksgiving or any fall gathering.
- 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
- 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.
- 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
Here is the process in pictures. See the recipe card for full instructions.
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.
- 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
- 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.
- Feel free to use your favorite store-bought vegan graham cracker crust but this vegan graham cracker crust is really super simple to make at home and tastes delicious.
- 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.
Storage
Storing: Let your pumpkin pie cool completely at room temperature before storing. For the fridge, loosely cover it with plastic wrap or foil, and it will keep for 3–4 days.
Freezing: Freezing can slightly alter the texture, so it’s best to enjoy the pie fresh. If you need to freeze it, let it cool completely, then wrap it tightly in plastic wrap and a layer of foil for added protection. It will keep in the freezer for up to one month. Thaw overnight in the fridge, and if you prefer it warm, reheat in a 350°F oven for 15 minutes or microwave it briefly. Pro tip—label pies with the date and type for easy identification in the freezer!
Recipe 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 6 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.
Got a minute? I'd love for you to dive into the comments and rate this Vegan Pumpkin Pie. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Pumpkin Pie with Graham Cracker Crust
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 or 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.
DD says
Made this pie for Thanksgiving and it is super good. I added less cream cheese and brown sugar (1/2c and 3/4c, respectively), but doubled each spice listed in the recipe and included cloves and cardamom. I also included cinnamon and vanilla to the crust. I'll be making this one again for Christmas and have added it to my favorite recipes file.
Regi Pearce says
What a great twist you put on this pie! Doubling the spices and adding cloves and cardamom must have taken it to a whole new level, and the cinnamon and vanilla in the crust sound wonderful. A recipe that’s both Thanksgiving-approved and Christmas-bound is a true keeper... Love that! Thanks for the comment.
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!