Vegan Pumpkin Pie with Graham Cracker Crust

Find your perfect vegan pumpkin pie here! Easy to make for any holiday with a creamy filling and a sweet, crunchy crust—this pie is sure to be a hit!

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Creamy Pumpkin Filling Ingredients: – 100% pure pumpkin puree – Vegan cream cheese – Coconut or brown sugar – Full-fat coconut milk – Cornstarch – Ground cinnamon – Ground ginger and nutmeg – Vanilla extract – A pinch of salt – A dash of pepper

[{"selector":"#anim-6807d3ed-dc06-4213-b933-251e74ed1bc7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

For The Easy Graham Cracker Crust -Graham crackers – Vegan butter – Organic sugar

[{"selector":"#anim-9ffd6640-1ce7-46e0-9abb-6bb0965fb93d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

PREPARE THE CRUST FIRST Combine the crushed graham crackers, melted butter, and sugar in a bowl until you get a wet-sand-like consistency.

[{"selector":"#anim-47b8176e-c208-4bd7-bb31-f045e7971927","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

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.

[{"selector":"#anim-3da65ecb-f8bf-4cad-bab1-07864897db49","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

MAKE THE PUMPKING PIE FILLING Add the pumpkin puree, cream cheese, coconut milk, sugar, cornstarch, vanilla extract, spices, salt, and pepper to a blender and blend until creamy.

[{"selector":"#anim-6636a4f6-69b1-4179-b1e9-7f65a5c1bc02","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

Pour the creamy pumpkin filling into the prepared crust.

[{"selector":"#anim-5976d148-de06-451a-bd2d-a478fc8c62d3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

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).

[{"selector":"#anim-92a84907-4413-4c01-b998-d52272b15002","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

Once baked, remove the pie from the oven and let it cool at room temperature on a wire rack for about an hour.

[{"selector":"#anim-b509923d-83c8-42d4-9b50-816e7532f0cd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

IMPORTANT: Move it to the refrigerator and let it chill for at least 4 hours. It's even better if you can chill it overnight.

[{"selector":"#anim-d4714b77-8d5e-48ee-8313-40fdab527e67","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

You can serve your pie without any fancy decorations but I have a lot of ideas to step it up a notch. See recipe post for a few ideas if you want little embellishments.

[{"selector":"#anim-fac74719-0e87-4727-ba23-d0eadb9f59ac","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Learn more

I made this amazing vegan pumpkin pie that fooled everyone—it's that good! Click the link below for the recipe, tips, and serving suggestions. ENJOY!

[{"selector":"#anim-608dee2c-ffbf-4420-b81b-609cf45f77f0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] See the Full Post Here

Vegan Pumpkin Pie with Graham Cracker Crust

NUTSANDTWIGS.COM

MAKING NUTS & TWIGS DELCIOUS

Find your perfect vegan pumpkin pie here! Easy to make for any holiday with a creamy filling and a sweet, crunchy crust—this pie is sure to be a hit!

NUTSANDTWIGS.COM

Creamy Pumpkin Filling Ingredients: – 100% pure pumpkin puree – Vegan cream cheese – Coconut or brown sugar – Full-fat coconut milk – Cornstarch – Ground cinnamon – Ground ginger and nutmeg – Vanilla extract – A pinch of salt – A dash of pepper

NUTSANDTWIGS.COM

For The Easy Graham Cracker Crust -Graham crackers – Vegan butter – Organic sugar

NUTSANDTWIGS.COM

PREPARE THE CRUST FIRST Combine the crushed graham crackers, melted butter, and sugar in a bowl until you get a wet-sand-like consistency.

NUTSANDTWIGS.COM

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.

NUTSANDTWIGS.COM

MAKE THE PUMPKING PIE FILLING Add the pumpkin puree, cream cheese, coconut milk, sugar, cornstarch, vanilla extract, spices, salt, and pepper to a blender and blend until creamy.

NUTSANDTWIGS.COM

Pour the creamy pumpkin filling into the prepared crust.

NUTSANDTWIGS.COM

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).

NUTSANDTWIGS.COM

Once baked, remove the pie from the oven and let it cool at room temperature on a wire rack for about an hour.

NUTSANDTWIGS.COM

IMPORTANT: Move it to the refrigerator and let it chill for at least 4 hours. It's even better if you can chill it overnight.

NUTSANDTWIGS.COM

You can serve your pie without any fancy decorations but I have a lot of ideas to step it up a notch. See recipe post for a few ideas if you want little embellishments.

NUTSANDTWIGS.COM

I made this amazing vegan pumpkin pie that fooled everyone—it's that good! Click the link below for the recipe, tips, and serving suggestions. ENJOY!

NUTSANDTWIGS.COM