Vegan Pumpkin Pie

This easy Vegan Pumpkin Pie is the perfect recipe for this Thanksgiving and holiday season. This pie is a little different than your average pumpkin pie as it has a Graham Cracker Crust that is made with homemade Vegan Graham Crackers. This twist on a classic dessert is vegan, peanut-free, and easy to make gluten-free too!

This pumpkin pie has the best, creamiest texture without any of the dairy. None of your family members will know it is the vegan version. 

Homemade pie crust always makes for the best pies. Whether you stick with the graham cracker crust, or if you prefer a more traditional pie crust (try my Easy Vegan Pie Crust recipe).

For more recipes inspired by vegan pies, try these Gluten-Free Vegan Pecan Pie Bars, Apple Pie Crumble Bars, or Mini Vegan Pumpkin Pies. 

For more vegan recipes to love this holiday season, try this Vegan Pumpkin Bread, Pumpkin Spice Chocolate Chip Cookies, or Sweet Potato Oatmeal Cookies. 

Why You’ll Love This Vegan Pumpkin Pie Recipe

• As good as the original – Just like traditional pumpkin pie, this vegan version has the perfect creamy texture – just without any dairy or eggs. The twist of using a graham cracker crust really adds a unique flavor to this pumpkin pie.
• Easy recipe & simple ingredients – Made with easy-to-find ingredients, this pumpkin pie can be in anyone’s baking wheelhouse. You don’t need to be an experienced baker to make the perfect pumpkin pie! If you can stir and pour, you got this!
• Allergy-friendly – This pumpkin pie is a great option for the holiday get togethers where you may be serving family members or friends with different dietary needs. This pie is egg-free, dairy-free, peanut-free, and can be made gluten-free with just one swap. It is also technically tree-nut free, though it does contain coconut which is actually not a tree nut, but it is classified as one by the FDA for food labeling purposes in the US. Fun fact.

Ingredients For Easy Vegan Pumpkin Pie

For the Graham Cracker Crust

• Vegan graham crackers – Many brands of store-bought graham crackers contain honey, meaning they are not vegan. I have made my own graham crackers for this recipe (so easy, I promise!), but there are vegan store-bought graham crackers out there. 
• Brown sugar* – Light or dark brown sugar is fine here. If you don’t have either, sub vegan cane sugar (see notes).
• Avocado oil – Swap for any other neutral-tasting oil (like canola oil or vegetable oil), melted vegan butter, or melted coconut oil (if you don’t mind an added coconut flavor).

For the Vegan Pumpkin Pie Filling

• Pumpkin purée – I use canned pumpkin puree for ease, but you can certainly make homemade pumpkin purée if you prefer. This recipe uses one 15oz can of pumpkin puree. 
• Brown sugar* – Light or dark brown sugar is fine here. If you don’t have either, sub vegan cane sugar (see notes).
• Coconut cream – You can substitute full-fat coconut milk if you can’t find coconut cream. Try to use the thicker white part of the milk. I have not tried this recipe with other non-dairy milk like almond milk or soy milk, but the thickness of the coconut cream is necessary to help this pie set. 
• Spices – I make my own pumpkin pie spice mix which contains cinnamon, nutmeg, cloves, allspice, and cardamom. If you don’t have all of those individual spices, you can find a store-bought pumpkin spice mix and use about 2 tsp.
• Salt – Just a pinch helps bring out all the flavors in this pie!
• Vanilla extract – Helps round out all of the flavors in this recipe. 
• Cornstarch – This helps thicken the pie and helps it set. You can sub cornstarch for arrowroot powder (1:1 ratio) or potato starch (1:1 ratio) if you prefer. Tapioca starch can replace cornstarch in a 2:1 ratio.

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Medium bowl – For making the graham cracker crust. 
• Large bowl – For mixing the vegan pumpkin pie filling.
• Pie pan – I use a 9-inch pie dish for this recipe. 
• Optional: Pie shield or aluminum foil

How to Make Vegan Pumpkin Pie

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Make the Graham Cracker Crust

Using either homemade vegan graham crackers or store-bought vegan graham crackers, make 1.5 cups of graham cracker crumbs. This is about 8-10 sheets of graham crackers if using store-bought. You can make the crumbs as fine as you’d like, or leave a few larger chunks of cracker. Try not to leave any pieces of cracker larger than a green pea – the crust will have difficulty staying together if the pieces are too big. 

You can make the crumbs by putting the crackers in a food processor and pulsing a few times or by putting the crackers in a plastic bag and crushing with a rolling pin.

In a medium bowl, combine the graham cracker crumbs, oil, and brown sugar and stir until evenly mixed. 

Press the mixture into a lightly oiled pie dish until the bottom and walls of the pan are covered in an even thickness of the graham cracker mixture. This recipe is perfect for a 9-inch pie pan. 

Set the unbaked pie crust aside.

Make the Vegan Pumpkin Pie Filling

Combine all ingredients for the pumpkin filling in a large bowl and stir until no clumps remain. You can do this with a whisk by hand or with a hand mixer.

Pour the prepared pumpkin filling into the unbaked pie crust. 

Bake at 350 degrees Fahrenheit for 50-60 minutes or until a toothpick inserted into the top of the pie comes out clean. 

For best results, cover the edges of the crust with aluminum foil or a pie shield. 

Allow the pie to come to room temperature to fully set before cutting. 

Variations

Swap half of the brown sugar with maple syrup or coconut sugar for a less-refined-sugar option. 

Swap the graham cracker crust with your favorite store-bought pie crust or puff pastry. Use a gluten-free pie crust to make this a vegan gluten-free pumpkin pie. 

Start with fresh pumpkin to make a homemade pumpkin puree instead of canned. 

How to Store Vegan Pumpkin Pie

• Fridge: Store in an airtight container for 3-4 days. 
• Freezer: Store in a freezer-safe container for up to 3 months for best flavor. 

More Tips for Making Vegan Pumpkin Pie

• Not Vegan? Use heavy cream instead of coconut cream. Use melted butter to make the graham cracker crust instead of oil.
• Gluten-free? Use gluten-free graham crackers to make the crust OR swap with your favorite store-bought gluten-free pie crust. 

FAQ: Vegan Pumpkin Pie

Can you freeze pumpkin pie?

Yes! Pumpkin pie can be prone to freezer burn, so make sure to select an airtight container that is meant for the freezer.

Can you swap coconut cream for regular non-dairy milk?

Technically, yes. The consistency will be softer as the pie won’t set as well, but it will still taste great.

Last Updated on February 14, 2025