Vegan Pumpkin Pie with Graham Cracker Crust

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!

Why You'll Love This Recipe

• 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

• 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.

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!