Creamy Vegan Pumpkin Pie with a Graham Cracker Crust
There is always hope for a creamy, dreamy, vegan pumpkin pie. This is a recipe that delivers everything you'd want in a pumpkin pie, with none of the dairy or eggs. The filling is luscious, with a silky smooth texture and a balanced flavor of pumpkin and spice. The crust is sturdy enough to hold its own, but tender enough to melt in your mouth. You won’t miss the butter or eggs in this recipe.
Imagine the perfect pumpkin pie. A creamy, dreamy filling nestled in a flaky, buttery crust. Now imagine that pie being completely vegan, with no dairy or eggs in sight. Sounds impossible, right? Wrong! This recipe for vegan pumpkin pie will change your mind. It's everything you'd want in a pumpkin pie, and more. The creamy filling is made with a blend of cashews, pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, and salt. It's luscious, smooth, and perfectly spiced. The crust is made with graham cracker crumbs and melted vegan butter, and it's sturdy enough to hold its own, but tender enough to melt in your mouth. This recipe came to be after years of experimentation in the Serious Eats kitchen. We tried different combinations of ingredients and techniques until we finally developed a recipe that we were happy with. Our goal was to create a vegan pumpkin pie that was every bit as delicious as a traditional pumpkin pie. We think we've succeeded, and we hope you'll agree.
Creamy Vegan Pumpkin Pie with a Graham Cracker Crust Creamy Vegan Pumpkin Pie with a Graham Cracker Crust Creamy Vegan Pumpkin Pie with a Graham Cracker Crust Creamy Vegan Pumpkin Pie with a Graham Cracker Crust
Prep time: 15 | Cook time: 45 | Serves: 8
Ingredients
  • 1 cup raw cashews, soaked for at least 4 hours or overnight
  • 1 can (15 ounces) pumpkin purée
  • 1/2 cup canned coconut milk
  • 1/4 cup pure maple syrup
  • 2 teaspoons pumpkin pie spice
  • Pinch of salt
  • 1/2 cup graham cracker crumbs
  • 1/4 cup vegan butter, melted
Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a high-powered blender or food processor, combine the cashews, pumpkin purée, coconut milk, maple syrup, pumpkin pie spice, and salt until smooth and creamy.
  3. Transfer the filling to a 9-inch pie plate.
  4. In a separate bowl, combine the graham cracker crumbs and melted vegan butter. Press into the bottom and up the sides of the pie plate.
  5. Bake for 40-45 minutes, or until the center is set.
  6. Allow the pie to cool completely before serving.
Why It Works
  • Soaking the cashews overnight or for at least 4 hours helps to soften them and make them easier to blend.
  • Using a high-powered blender or food processor will help to create a smooth and creamy filling.
  • Adding pumpkin pie spice to the filling will give it the classic pumpkin pie flavor.
  • Using a combination of graham cracker crumbs and melted vegan butter will create a sturdy and flavorful crust.
  • Baking the pie for 40-45 minutes, or until the center is set, will ensure that the pie is cooked through.