Best Vegan Pumpkin Pie with Graham Cracker Crust
Thanksgiving Day is approaching. Is your menu ready? I love planning a good dinner filled with recipes I only pull out for special occasions and this year is no different. When I get together with friends/family I’m usually the one bringing the veggie dish (go figure), and my all-time favorite is this Roasted Vegetables recipe. I make it every year. The last few years however, I’ve been working to kick up my desert game and have officially found my perfect vegan pumpkin pie. I freaking love pie and pumpkin pie is always at the top of my favorite list. I love anything pumpkin really, and this pie is vegan, low in sugar, and will quickly become your new favorite holiday recipe.
Side note – the instructions below look long and intimidating, but trust me, they’re not. It really is an easy recipe, but throughout I provide tips on ways to cut out the ‘from scratch’ part to make your life a little easier.
How to Make This Vegan Pumpkin Pie and Graham Cracker Crust
First, I like to make my own pumpkin puree from scratch, however you can easily save time by buying store bought pumpkin puree. But trust me, making it from scratch tastes much better.
To make your puree, slice your sugar pumpkins in half, and scoop out the seeds (don’t forget to clean, save, and roast with salt & pepper for a healthy snack). Place the pumpkin halves cut-side down on a baking sheet.
Roast at 400°F for 35 to 45 minutes or until the pumpkins have partially collapsed and the flesh is super soft. Scoop out the flesh and set aside.
Don’t forget to use your leftover pumpkin to make these Peanut Butter Pumpkin dog treats. They’ll love you for it!
Once the pumpkin is done, I move on to the crust. Use a food processor to grind your graham crackers up, or take out your frustration by crushing them in a zipped lock bag with a rolling pin. This is usually pretty fun.
Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of your pie pan and slightly up the sides. Use the bottom of a cup or your hands to press the mixture into the dish. Pre-bake for 10 minutes at 300°F.
Finally it’s time to make your pie filling. Pre-heat your oven to 350°F. In a food processor, combine all of the pie ingredients and blend until creamy and smooth. Pour the pie filling into your crust and spread out until it’s smooth. Bake in the oven for 55-60 minutes or until the top is firm and the crust is browned around the edges.
Allow your pie to cool completely and place in the refrigerator for about an hour as this cooling process will firm up the pie. Be sure to refrain from eating it too quickly.
Top with some tasty coconut milk whipped cream and enjoy!
Trust me, you’ll love this one.
Peace & Love,
Nikki
INGREDIENTS
For the Crust:
1 1/2 cups graham cracker crumbs (I use Kinnikinnick Gluten Free S’morables Graham Style Crackers)
4 Tablespoons vegan butter, melted
Alternatively, you can buy a pre-made pie crust
For the Pie:
2 sugar pumpkins (roasted for 2 1/2 cups of pumpkin puree)
1/3 cup of brown sugar
1/4 cup of agave (alternatively you can use maple syrup)
3/4 cup of original almond milk
1 teaspoon of vanilla
1 1/2 teaspoons of pumpkin pie spice
1/2 teaspoon of salt
3 tablespoons of cornstarch
INSTRUCTIONS FOR PUMPKIN PUPREE
Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicon baking mat.
Carefully slice the sugar pumpkin in half lengthwise, scoop out the seeds and set aside if you want to roast the seeds for a snack later.
Place the pumpkin halves cut-side down on the baking sheet and roast for 35 to 45 minutes, or until the pumpkins have partially collapsed and the flesh is very soft.
Scoop out the flesh and set aside.
NOTE: you can store in the fridge for up to a week or freeze for a few months.
INSTRUCTIONS FOR THE CRUST
Preheat oven to 350°F.
Add your graham crackers to a food processor and grind them up. Alternatively you can crush them in a zipped lock bag with a rolling pin.
Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of your pie pan and slightly up the sides. Press the crumbs in with your hands or the bottom of a cup.
Pre-bake this crust for 10 minutes and set aside.
INSTRUCTIONS FOR THE PIE
Pre-heat your oven to 350°F.
In a food processor, combine all of the pie ingredients and blend until creamy and smooth.
Pour the pie filling into your crust and spread out until it’s smooth.
Bake in the oven for 55-60 minutes or until the top is firm and the crust is browned around the edges.
Once done, take out of the oven and let cool. Then place in the fridge to continue to cool completely. The cooling process will firm up the pie so be patient.
Top with some whipped cream and enjoy this little slice of heaven.
Did you make this holiday treat or do you have another favorite pie recipe?
Please leave me a comment below or share a photo on Instagram and tag @TheSunshineHustle.
