This is the best vegan pumpkin pie! So easy to make, with a custard-like, creamy filling and simple graham cracker crust. Just mix, pour and bake! A must-make for Thanksgiving, the holidays or anytime you want a delicious pumpkin pie recipe.
With Thanksgiving just around the corner, I know you’re likely thinking about baking and cooking like I am. I find that this time of year, there are so many celebrations and get-togethers where food is the centerpiece.
And, who doesn’t love a good pumpkin pie recipe? This vegan pumpkin pie is so incredibly silky, it is a must make for your Thanksgiving table. If you love my pumpkin pie bars with pecan crust then you’ll love this pumpkin pie recipe.
See below for tips and tricks for making this pie, or scroll all the way to the bottom for the full recipe.
This vegan pumpkin pie is just as delicious as a regular pumpkin pie, but even better. That’s because without using eggs, there is no risk of the pie being cracked on top! And, the coconut milk with the pumpkin puree makes for a custard-like filling that pairs perfectly with the crisp graham cracker crust.
While you can use a regular pie crust for this recipe, I highly recommend making it with the crust listed here.
It’s the perfect crust to pair with the creamy pumpkin filling — the juxtaposition of the silky pumpkin filling and crunchy graham cracker crust is so good. Finished with a dollop of coconut whipped cream and I can’t imagine there is a better dessert for Thanksgiving.
Plus, this crust is much easier to make than a pie crust. No blind baking is required! Combining graham cracker crumbs with melted butter and sugar is as easy as rolling out a store-bought pie crust. The texture is so good!
You only need a handful of ingredients to make this pumpkin pie.
Combine the graham cracker crumbs with sugar and melted butter, then press into a pie dish. 
Bake the crust, then cool for at least 15 minutes. 
Combine the pumpkin puree, coconut milk, sugar, cornstarch and spices. You can use a blender or food processor to blend. Or, you can use a big bowl to whisk everything together until creamy. 
Pour the filling into the pie pan and bake for 1 hour. Remove and let cool, then place in the fridge for four hours or overnight 
Make sure that you are using canned pumpkin puree and not pumpkin pie filling. This time of year, stores often put them in the same place in the store and only the puree will work in this recipe.
I don’t recommend subbing in other milks, like soy milk or almond milk, into this recipe. They won’t set up the custard-filling the same way and can’t be substituted.
You can use a pumpkin pie spice blend instead of the individual spices if you’d like; 3 tablespoons for the spices listed here.
As with any classic pumpkin pie recipe, this one is a must with whipped cream. For a non-dairy option, I like to use a whipped coconut cream.
You can either use a store-bought coconut cream, or make it yourself. I have a tutorial for making your own here.
To store, cover the pie loosely with aluminum foil or plastic wrap. Avoid sealing it tightly, as this can cause condensation, which can make the pie soggy.
Store this pumpkin pie at room temperature for up to 2 days. If you don’t finish the pie in that timeframe, then move it to the refrigerator for 3-4 days.
You can also freeze the pie. Let the pumpkin pie cool completely before freezing, then wrap it tightly in plastic wrap, making sure there are no air pockets. Then wrap the pie again in aluminum foil, this will help protect against freezer burn.
Pies, including pumpkin pie, will typically last 2-3 months in the freezer. I don’t recommend freezing the pie with any whipped cream on top as the texture will degrade as it freezes.
To enjoy from frozen, thaw the frozen pie overnight in the refrigerator. Let the thawed pie come completely to room temperature before serving.
That’s one of the best parts about this pie! Pumpkin pies can crack when cooling if eggs are used, but since this is a vegan pie– you don’t have to worry about your pie cracking after it cools!
Yes, you can make your own pumpkin puree using a pie pumpkin if you want instead of canned puree.
This is the best vegan pumpkin pie! So easy to make, with a custard-like, creamy filling and simple graham cracker crust. Just mix, pour and bake! A must-make for Thanksgiving, the holidays or anytime you want a delicious pumpkin pie recipe.
For the Graham Cracker Crust:
For the Vegan Pumpkin Pie:
Whipped coconut cream, for serving
*To make crumbs, place the cookies into a food processor and pulse/puree on low speed until a fine crumb forms. You can substitute any cookies for the graham crackers– ginger snaps are also great in this recipe, or a combination of cookies.
**If you want to use a pie crust instead of a graham cracker crust, then line your prepared crust with parchment paper and pie weights. Bake for 15 minutes. Then cool and fill as directed.
*** You can also replace the cinnamon, ginger, nutmeg, and cloves with 3 Tablespoons of pumpkin pie spice mix, if desired. You won’t get as much of a nutmeg or ginger taste, but can work in a pinch!
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(3 comments) leave a comment
This is SO delicious!! I made one swap in the graham cracker crust, I used coconut sugar instead of cane sugar (just out of curiosity) and it came out perfect! This is my new favorite pumpkin pie recipe ever.
★★★★★
Delicious! Have made it 3 times already this fall. The graham cracker crust is so much better than pie dough. Lends a caramel flavor, so good.
★★★★★
I like your recipe What can I substitute the coconut for ?
Thank you