Vegan Pumpkin Pie

This classic vegan pumpkin pie recipe is easy to make and features simple, everyday ingredients. It has a wonderfully creamy pudding-like texture you’ll love.


Crust Graham crackers brown sugar vegan butter cinnamon

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Filling pumpkin coconut milk brown sugar cornstarch spices vanilla

Step 1:

Combine all the crust ingredients in a large bowl, and stir until the ingredients feel like wet sand. It should stick together, but it should also be crumbly.

©Kirsten Nunez


Transfer the mixture to a greased pie dish and press into a compact, even layer. Bake for 7 to 8 minutes or until lightly golden brown.

Step 2:

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Combine all the filling ingredients in a food processor and pulse until combined. You can also mix by hand, but a food processor is ideal for achieving a very smooth consistency.

Step 3:

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Transfer the mixture into the pie dish and bake for 40 to 50 minutes or until jiggly. Cool the pie until it reaches room temperature, then chill in the refrigerator for 4 to 6 hours.

Step 4:

©Kirsten Nunez

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