Vegan pumpkin pie is always on my Thanksgiving table. This version has a nutty pecan-graham crust, a silky spiced filling, and all the cozy flavors you expect in a classic pumpkin pie.
If pumpkin’s your thing, you’ll also love my vegan pumpkin mug cake, this creamy pumpkin chai latte for sipping alongside dessert. And for a chocolate option, try my vegan chocolate mug cake.
Ready for a Thanksgiving celebration where health meets indulgence?
As a health coach, I know the joy and challenges of treating ourselves while still being mindful of our well-being. That’s why I’m thrilled to share this Ultimate Vegan Pumpkin Pie with Pecan-Graham Crust— a delicious twist on a classic that’s both nourishing and indulgent.
Though traditional pumpkin pie always has a place on our Thanksgiving table, I’ve never enjoyed the crust — I know, I know, I’m the odd one out… I just eat around the crust to get to my favorite part — the filling.
But not anymore — this pecan-graham crust is a delicious twist that adds a whole new dimension of taste and texture.
It’s a dessert that embraces tradition and transformation, and it brings pumpkin pie to a whole new level.
In the kitchen tips
- Use the thicker cream part of the coconut milk for a richer filling.
- Adjust the spice blend to your liking. A pinch more ginger can add a warm, spicy kick.
- Serve with a dollop of vegan whipped cream and/or reserved crust for crunch and visual appeal. For a festive touch, garnish with a sprinkle of extra pumpkin pie spice or some toasted pecan pieces.
FAQ
Absolutely! Simply use gluten-free vegan graham crackers for the crust.
You can make your own blend with common spices like cinnamon, ginger, nutmeg, and cloves. The recipe is included above.
Yes, fresh pumpkin puree works great. Just make sure it’s well-puréed and strained to remove excess water.
Balancing health and indulgence
Thanksgiving is a time for celebration and mindfulness. Creating space for some indulgences matter. When we’re too rigid or strict, it often ends up causing unnecessary stress and can lead to negative relationships with food.
Giving ourselves permission to enjoy food — without the guilt — is an important part of creating balance in our lives.
Striking balance:
- Enjoy a satisfying slice of pumpkin pie while mindfully enjoying each bite.
- Incorporate a brisk walk or a morning yoga session. It helps you feel energized and balanced.
- Stay hydrated with water or herbal teas throughout the day to help support your digestion and overall well-being.
- Share your pumpkin pie with loved ones. The act of sharing is what it’s all about and you’re creating beautiful memories.
Thanksgiving is about cherishing our loved ones, pausing to honor our gratitude, and coming together.
This pie is more than a healthier dessert; it’s a symbol of how mindful eating can bring joy and wellness into our traditions.
Whether you’re vegan, someone exploring plant-based options, or just looking for a healthier twist on a classic dessert — this pumpkin pie is a perfect example of delicious and nutritious.
And if you’re looking for a way to honor your health goals with some room for indulgence, This Ultimate Vegan Pumpkin Pie with Pecan-Graham Crust is sure to be a hit at your Thanksgiving table.
I can’t wait for you to try this recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Vegan Pumpkin Pie With Pecan-Graham Crust
Ingredients
Graham Cracker Crust
- 1 ½ cups vegan graham cracker crumbs
- ½ cup pecans, finely chopped and toasted
- ¼ cup brown sugar, optional, depending on your desired sweetness level
- 6 tablespoons melted coconut oil or vegan butter
- 1 teaspoon cinnamon, optional for added spice
Vegan Pumpkin Pie Filling
- 2 ¾ cups pumpkin puree, not pumpkin pie filling
- ¾ cup full-fat coconut milk, the canned kind
- ¾ cup brown sugar or maple syrup
- ¼ cup cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice, recipe below or use your own
- ½ teaspoon salt
(Optional) Homemade Pumpkin Pie Spice Blend
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice, OR cardamom for additional depth, optional
Instructions
Graham Cracker Crust
- Preheat your oven to 350°F.
- Toast the pecans in the oven for about 5–7 minutes or until they’re fragrant and slightly darker in color. Keep a close eye on them to prevent burning.
- Combine graham crackers and the toasted pecans in a plastic bag or a food processor. If using a bag, gently roll over it with a rolling pin to crush the mixture into fine crumbs. In a food processor, pulse until it reaches a consistent crumbly texture (it’s okay to have a few slightly larger pecan pieces for added texture).
- In a mixing bowl, combine the vegan graham cracker crumbs with the toasted, chopped pecans, sugar (if using), and cinnamon.
- Stir in the melted coconut oil or vegan butter until the mixture resembles wet sand.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake for 8–10 minutes until the crust is set and begins to brown slightly.
- Allow the crust to cool before filling it with your pumpkin mixture.
Vegan Pumpkin Pie Filling
- Blend the ingredients with a mixer or a whisk to blend well.
- Pour the pumpkin mixture into the crust.
- Bake for 50–60 minutes at 350°F. Gently tap the side of the pie dish with your oven mitt or a utensil. Watch the center of the pie. If it jiggles slightly but doesn’t appear liquidy or overly wobbly, it’s done.
- Let it cool, then chill in the refrigerator for 4–5 hours, preferably overnight.
(Optional) Homemade Pumpkin Pie Spice Blend
- Combine the cinnamon, ginger, cloves, and nutmeg in a small bowl. If using, add the allspice or cardamom.
- Whisk the spices together until they are well mixed.
- Store the blend in an airtight container away from direct sunlight and heat.
Video
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
Julie Gaeta says
This pie is perfectly spiced and the pecan crust is so good! A holiday favorite I always come back to. 💛