So, two pretty important things happened today. The first is that my precious little newbie newborn somehow turned one month old. It has without a doubt been the best and most fulfilling month of my life. He brings me so much joy.
The second really important thing that happened today is that I made vegan pumpkin pie. Two pies, to be honest, just to make sure it was juuuuuuust right.
Pie in general is tricky and scary. So making vegan pie feels nearly impossible. But it’s not, and when you do it right it is amazingly delicious.
Vegan Pumpkin Pie
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Ingredients (8 servings)
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2 sleeves graham crackers (approx 12-15 sheets)
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1/2 cup coconut oil, melted
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1 tbsp brown sugar
For the Filling
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1 can pumpkin
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1 package silken tofu
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1/2 cup sugar
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1/4 cup brown sugar
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1 tsp cinnamon
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1/2 tsp ginger
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1/2 tsp nutmeg
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1/4 tsp cloves
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1/2 tsp kosher salt
Instructions
To make graham cracker crust, start by adding graham crackers to a large Ziploc bag and then pounding with a fist or mallet until crushed into small pieces.
Combine graham cracker crumbles with melted coconut oil (liquid) and brown sugar, and pour into pie pan. Press graham cracker mixture evenly around the sides and bottom of the pan to form a pie shell.
For the filling, combine all ingredients in a stand mixer or blender and mix until smooth.
Pour pie mixture directly into crust and fill until there is just a small edge of crust remaining at the top.
Bake at 375 degrees for 45-50 minutes, or until middle appears to be set. You can test for doneness by giving the pan a little shake – if the middle is really jiggly, it still needs more cooking time.
Allow pie to cool completely and serve at room temperature with a big dollop of vegan whipped topping.
Vegan Whipped Topping
Prep Time: 10 minutes
Cook Time: none
Vegan whipped topping is one of those things that sounds hard to find, but is actually so easy to make. Who knew coconut cream could be whipped into such a delicious dessert topping? I think it might actually be better than the original.
Ingredients (8 servings)
- 1 can regular coconut milk
- 3 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
Put can of coconut milk in the refrigerator until cooled. To make the whipped topping, you want the coconut cream to separate from the coconut water. Make sure top of the can looks like solid coconut cream before using.
Add can to a bowl and scoop coconut cream out into a stand mixer.
Add powdered sugar and vanilla, and mix on high with a whisk until the mixture becomes a whipped cream-like consistency.
Refrigerate until ready to use, and then scoop on top of your favorite dessert. Like pumpkin pie!
The sweetness of the graham cracker crust, the creaminess of the filling, and the delicious cool whipped topping – there is truly nothing better this time of year.
81 Comments so far
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Oh my gosh! Vegan whipped cream! Do you know how long it stay stabilized?
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Emily Malone Reply:
November 22nd, 2011 at 3:55 pm
I think it will keep for a while as long as it’s refrigerated.
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I have pumpkin pie in the oven right now! I’m a big fan of graham cracker crust with pumpkin pie…yum!
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Love the whipped topping, I am not a fan of whipped cream but that sounds great!
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I never would have thought of the coconut whipped cream–sounds great, I can’t wait to try it. I absolutely love using sliken or soft tofu when I bake. So much less processed/less faux ingredients than some other vegan substitutes out there.
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kristen @ verbs and vignettes Reply:
November 23rd, 2011 at 1:33 pm
i can’t believe coconut milk can turn into that!
and i love the idea of using silken tofu in baking, but i’ve never tried it. maybe this baking season. :-)
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This looks great and Cullen looks a lot like you in that picture.
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The pie sounds fabulous with the graham cracker crumbs and the coconut milk…Yum!
And Cullen gets cuter in every single post…what a lovebug!! :)
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Yum! I’m going to have to try that coconut cream.
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I never knew how easy it was to make vegan whipped cream…and while I’m no vegan I love everything coconut milk related so I’m definitely going to try this! Thanks for sharing :)
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The pie looks wonderful but I just gotta say that you have the cutest little guy!!!!
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Mmmmm, I’m going to keep this as a reference. I am going to have to try that whipped topping and see for myself. So happy that the recipe posts are coming back, although I also love seeing your boy grow!
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YUM! This looks great and the ingredients in the pie filling have more nutritional value than the standard for sure! Just wondering if there is a coconut flavor in the crust and/or whipped topping? I love coconut, so that would actually be a bonus for me :)
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Emily Malone Reply:
November 22nd, 2011 at 3:54 pm
Not really – very slight. I love coconut too. :)
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I can’t believe he’s a month old!!! So adorable!
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This looks easy enough that I might actually be able to do it!*
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Emily Malone Reply:
November 22nd, 2011 at 3:54 pm
You can!
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This looks sooooo good, especially the whipped topping. I’m going to make it this weekend!
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A beautiful baby, pumpkin pie and coconut whipped topping! Can your day get any better?! :)
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Please start every post with that little man, he’s soo cute! This pie and whip look amazing!
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That looks so good! Oh I love pumpkin pie! And congrats on Cullens first month of life! He is such a precious baby!
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Oh how very delicious.
I have been searching for a good whipped topping and yours looks so incredibly easy to make.
Of course I don’t know how you stay on task with the adorable Cullen so close by in his Boppy lounger.
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Emily Malone Reply:
November 22nd, 2011 at 3:53 pm
It’s not easy! :)
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One month already? That is crazy! Love the pumpkin pie and topping. Wouldn’t have thought about using a graham cracker crust.
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I want to make this tonight! Does the fourth cup of brown sugar go in the crust and then just the half cup of regular sugar for the filling? Also, could I sub in melted earth balance for the coconut oil? Thanks!!
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I love how quick and easy the graham cracker crust looks! I’ve never had pumpkin pie with that type of crust, but I don’t eat pumpkin pie for the crust anyway; it’s all about the filling!! :-)
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I love the pie dish! And of course, the pie looks amazing, but I never expect any less from your blog!
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Emily Malone Reply:
November 22nd, 2011 at 3:53 pm
Aw thanks! :)
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All of this looks so delicious.. delicious enough for me (not vegan) to consider making it!! Also, Cullen looks SO much like you in that picture! Happy one month birthday!
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Sounds great! I love pumpkin pie and graham cracker crust. I am not a huge fan of regular pie crust..so this is amazing!! Thanks!
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The recipe just calls for graham crackers and coconut oil, but the directions had the brown sugar added to the crust. Do you add the 1/4 cup brown sugar to the crust AND the filling OR just the crust?
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oh my – that looks delish!
and happy 1 month birthday to Cullen!
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Mmmm, that does look very good. I might need to make one of these just for home.
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that looks amazing.. I’ve got to try and make my own crust.. but i’m the only one who eats it = BIG PROBLEM ;) maybe i’ll just drool over your pictures a little more.. hehe
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You sure can’t go wrong with a graham cracker crust! Looks delicious. And I’m usually not a big whipped cream fan, but the coconut milk one sounds so tasty! Nice work :)
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The second you mentioned you’d be posting a vegan pumpkin pie I’ve been dying to get the recipe! It sounds so yummy and will definitely make the table this year for Thanksgiving! One question though… in the directions it mentions to combine the graham cracker crumbs, coconut oil, and brown sugar. But in the list of ingredients it doesn’t say how much brown sugar in the crust? Thanks for this awesome recipe!!! ps- your baby boy is the cutest ever!!
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Emily Malone Reply:
November 22nd, 2011 at 3:53 pm
Yep, sorry! I left out the br sugar in the crust ingredients the first time (fixed it now). Add 1 tbsp to the crust!
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Happy one month birthday Cullen! Such a cutie- I think I say that every time I comment.. but I swear he just keeps getting cuter and cuter!
I REALLY like the coconut whipped cream- this is something I might just do and eat.. alone.. lol.. Happy Thanksgiving to you and your family!
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This looks delicious!! I will totally be making this for Thanksgiving. Thanks for posting a vegan whipped cream recipe, too! Cullen definitely looks like you in that picture. :-)
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Ive been looking for an easy vegan pumpkin pie recipe. Cant wait to try this!
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That recipe looks great! What size can of pumpkin are you using? (the small one or large one?)
Thank you!
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Emily Malone Reply:
November 22nd, 2011 at 3:52 pm
Small one! 14.5 oz I think.
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Happy 1 month to Cullen! :)
I tried to make vegan whipped topping using light coconut milk the other day and learned my lesson. You definitely need the full fat coconut milk! I’ll be giving it another try just as soon as a make a trip to Whole Foods.
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Emily Malone Reply:
November 22nd, 2011 at 3:52 pm
I learned that one the hard way too! :)
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I can’t believe how fast the days are going by! Happy 1 Month Birthday to Cullen
I Pinned this. It looks delicious
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I am not a fan of pumpkin pie…but love everything else pumpkin! I am also not a fan of pie crust…although your graham cracker crust puts a different spin on pumpkin pie! I should really give it another try!
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Aww, Happy 1-Month Bday Cullen! I am highly impressed by your vegan whipped topping!
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WOW! This looks amazing!
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Happy birthday baby Cullen!
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Cullen looks a lot like you in that pic Emily! He is so adorable! I enjoy reading your blog- keep up the good work :-)
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This looks like a fantastic recipe! Pie is scary, but a graham crust is much less intimidating than a pastry crust. Your little guy is – as always – gorgeous.
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Just had to comment on the little cutie that greeted me as I began reading your post! He made me smile! Great work ;o)
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Congratulations on baby’s 1 month birthday! He’s still just as cute – he definitely looks like daddy to me :)
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I’m always happy to find a new recipe on your blog these days. I’m amazed that you can make time for blog related cooking and baking with that little cutie by your side. ;)
That coconut whipped cream sounds so delicious! I’m not a fan of traditional whipped cream but I think I have to give this one a try.
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Emily Malone Reply:
November 23rd, 2011 at 9:44 am
Thanks Julia. :)
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Okay. I am beyond impressed with your fabulous post when Cullen is only 1 month. You go EMily! :) And this pumkin pie……… I only got assigned a side dish, but I may have to make a little something extra (like this). :) Have a wonderful Thanksgiving!
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Emily Malone Reply:
November 23rd, 2011 at 9:44 am
Haha thanks! You too. :)
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Looks fabulous! I love the whip cream! II would never of thought of that!
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Can you specify the type of silken tofu that you used? How many ounces was it, was is silken firm, silken soft, etc?
Thanks!
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Emily Malone Reply:
November 23rd, 2011 at 9:44 am
Just a standard 16oz package in water. Silken soft – should be pudding-like!
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That vegan whipped cream is genius!
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I want to make this, but I haven’t used the silken tofu before. Do you have to press it to drain like you would regular tofu? I’m still learning. ;)
Cullen is adorable. :)
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Emily Malone Reply:
November 23rd, 2011 at 9:43 am
So silken tofu is actually much more pudding-like. No pressing – should be really goopy! Just scoop it right into the mixture.
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One month goes by so quickly! What a special milestone. I have been flirting with giving up dairy and my mouth is watering from your pie. I love whipped cream. Happy to find something to do with my coconut oil!
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So, if I read that right, you don’t include the watery part of the coconut milk, right? Just the solid part? Thanks!
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Emily Malone Reply:
November 23rd, 2011 at 10:20 am
Correct!
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Oh yumaliciousness!!
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Mmmmm That’s enough to make me re-visit veganism. Your baby is adorable!!
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Hi Emily, Thanks for the recipes and the pics of your adorable baby. I am a vegan, *love* food, and am expecting a baby boy in a few weeks! Love your site. <3
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Happy 1 month to Cullen, he sure looks like Casey! That pie also looks super tasty.
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Love the coconut whip idea!
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This recipe looks and sounds delicious. Not to mention, it’s simple! Thanks for sharing. :)
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Can I use a Vitamix instead of stand mixer to whip the coconut milk?
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That boy just keeps getting more and more beautiful each time you post photos! Happy Thanksgiving!
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Looks yummy! Cullen is SO cute!
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Emily- I just used this recipe tonight for Thanksgiving and loved it! Really really good. Much better than the Whole Fds vegan pumpkin pie I bought last year. Thank you!
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It looks divine!
Emily, I just wanted to say – Hi ;-) I am read your blog all the way through – it is all so detailed. It helps me to coop with my own pregnancy and comforts me in terms of different issues. Thank you!
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Hi Emily! I just made this amazing pumpkin pie today… and the whole family loved it! It was my first pumpkin pie ever, but for sure not the last :) thanks for the awesome recipe! have a great weekend! Johanna
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Wow! One month already? I can’t believe it’s been that long! Your pumpkin pie looks amazing :)
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I cannot for the life of me get the filling to be smooth. I have tried this twice, and I’m definitely using silken tofu. I’ve upped the speed of the stand mixer, but it doesn’t seem to do much. Help!!!
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