Pumpkin Pie with Gingersnap Graham Cracker Crust | Vegan

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One of the easiest ways to start cooking vegan is starting with desserts! It’s so so easy to substitute eggs, butter, and milk with plant-based alternatives. This pumpkin pie filling was inspired by It Doesn’t Taste Like Chicken (I changed some of the ratios to account for the flavors in the crust), which is an AMAZING resource for great plant-based recipes to try! Double check the ingredients or the graham crackers and gingersnaps but most are accidentally vegan. 

Ingredients

  • 3/4 cup crushed graham crackers (about 5-6 individual crackers)
  • 3/4 cup crushed gingersnaps (about 8-10 individual cookies)
  • 1/3 cup sugar
  • 5 tablespoons vegan butter (I use Earth Balance)
  • 1 3/4 cups (1, 14 oz can) pumpkin puree
  • 3/4 cup full-fat coconut milk
  • 1/2 cup brown sugar (packed)
  • 1/4 cup cornstarch
  • 1/4 cup maple syrup 
  • 2 teaspoons vanilla extract
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Directions

For the crust:

  1. Preheat oven to 350 degrees
  2. Crush gingersnaps and graham crackers into a fine powder, I used a blender which works fabulously
  3. Melt vegan butter in the microwave for about 15 seconds
  4. Stir butter, sugar, crushed graham crackers, and gingersnaps together. The texture will look a lot like sand
  5. Press mixture into a pie plate evenly, sometimes using the bottom of a drinking glass can help
  6. Bake crust for 7-8 minutes until firm

For the filling:

  1. Add of the filling ingredients to a blender or a large bowl and mix well. If using a blender, make sure to scrape down the sides and blend a couple of times.

  2. Pour into prepared pie crust and bake in the 350 degree oven for 60 minutes. *Pro tip – put your pie plate onto a cookie sheet to avoid oven clean up if the pie overflows* 
  3. The crust will look dark due to the gingersnaps cooking, and you’ll know the pie is done because it won’t be giggly in the middle when you move the pan.
  4. Keep in the refrigerator overnight and serve! There are tons of non-dairy whipped cream options in the store nowadays or Sam has an amazing whipped cream recipe using coconut milk which you can find on her site here: Vegan Coconut Whipped Cream

Also, it’s clearly dog approved…

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