Vegan Pumpkin Pie with Graham Cracker Pie Crust

Step 1

Vegan Pumpkin Pie

Step 2

Preheat the oven to 350

Step 3

In a medium mixing bowl, mix the crushed graham crackers, melted vegan butter or coconut oil, and coconut sugar. Press the mixture into the base of a standard pie dish and use a silicon spatula to make sure it's evenly packed in. Bake the crust for 10 minutes in the oven. Remove and set aside.

Step 4

While the crust is baking, prepare the filling. In a large mixing bowl, mix the pumpkin puree, coconut sugar, monk-fruit sweetener, coconut milk, vanilla, cinnamon, nutmeg, cloves, ginger, nutmeg, and salt. Then, add the cornstarch and mix well.

Step 5

Pour the vegan pumpkin pie filling into the pie dish with the baked graham cracker crust, return the pie into the oven and bake for 50-60 minutes. The edges should be browned, and it should be firm (but not hard) to touch.

Step 6

Allow the pie to cool for 1-2 hours in the refrigerator before serving. Sprinkle with powdered sugar or top with your favorite pumpkin pie toppings!