Vegan Pumpkin Pie with Graham Cracker Pie Crust
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Family-Friendly, Easy Recipes & Mostly Vegan Desserts. Gluten-Free Friendly Baking, Allergen Friendl · by Jillian Glenn★ 4.5 (13)

Vegan Pumpkin Pie with Graham Cracker Pie Crust

NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 5%
CARBS 42G63% OF CAL
3G FIBER27G SUGAR12G OTHER
FAT 10G34% OF CAL
7G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan pumpkin pie with a graham cracker crust and creamy coconut filling. Seasoned with warm autumn spices and sweetened with natural sugars, it captures traditional pumpkin pie flavor.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 12 graham crackers, crushed (about 1 1/2 cups )
  • 1/3 cup salted melted vegan butter (if using coconut oil - you will want to add a pinch of salt to the Graham cracker crust)
  • 1/4 cup coconut sugar
  • 2 1/2 cups canned pumpkin puree
  • 1/3 cup coconut sugar
  • 1/2 cup organic cane sugar (or 1/4 cup monk-fruit sweetener (with erythritol))
  • 1 1/2 cups canned full fat coconut milk (I try to use as much of the solid white cream in the can as possible )
  • 1 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 3 tbsp cornstarch
  • 1/2 tsp salt (plus more to taste)
  • 1 tbsp powdered sugar
PREP
20M
SODIUM
223MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.