Vegan Pumpkin Pie with Graham Cracker Crust



This was one of the best pumpkin pies I have ever had! The molasses gives it a nice richness.

Recipe adapted from

Crust Ingredients-
10 full sheets of Nabisco graham crackers
1 tsp cinnamon
1/4 cup melted coconut oil

Filling Ingredients-
2 cups canned pumpkin puree
1 cup unsweetened almond milk
3 1/2 tbsp cornstarch
1/2 cup brown sugar
1/4 cup maple syrup
1 tbsp molasses
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt


Put all graham crackers in a food processor & pulse until you have fine crumbs.


Stir cinnamon & melted coconut oil into graham cracker crumbs.


Press into a 9″ pie plate. Bake in a preheated 350 degree oven for about 7 minutes.


In a large bowl whisk together all filling ingredients until smooth.


Pour into baked crust.


Bake in a preheated 350 degree oven for 50-60 minutes or until the middle has just a little jiggle left to it.
Let cool & put in the fridge for at least 8 hours to set.


I served it with regular & coconut whipped cream since it was being served to vegans & non-vegans.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s