Description
Get ready for your taste buds to do a happy dance with our delicious Pumpkin Pie. This delightfully creamy Thanksgiving dessert has an unexpected twist on the classic pumpkin pie recipe with a delicious graham cracker crust. Pumpkin pie is always a favorite and a crowd-pleaser. The combination of warm fall pumpkin flavor and the crunch of graham crackers is irresistible.
Ingredients
Units
Scale
Crust:
- 1 1/2 cups graham cracker crumbs (about 12-14 crackers, depending on the size)
- 2 tsp granulated sugar
- 1 tsp cinnamon
- 4 tbsp butter-flavored coconut oil (you can also use plain refined coconut oil or vegan butter), melted or regular butter, if you don't need the pie to be dairy-free.
Custard:
- 15oz canned pumpkin puree
- 1 cup plant-based heavy whipping cream, plus a little extra for garnish (garnish is optional) or regular heavy cream.
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 tsp natural vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- A pinch of salt
Instructions
- Preheat the oven to 375ºF
- To prepare the crust, place the graham cracker crumbs in a food processor ( if you don't have pre-made crumbs, place the crackers in the food processor and pulse until you have thin crumbs). Add the sugar and cinnamon and pulse a few more times. Add the melted coconut oil or butter and pulse a few more times, until all the crumbs are coated
- Transfer the the crust mixture into a 9-inch tart pan with a removable bottom, or 6 4-inch tartlet pans with a removable bottom ( if you're using tartlets, use approximately 2 heaping tablespoons of mixture per tart). Press as evenly as possible and place the tart pan(s) on a large baking sheet. Bake at 375ºF for about 10 minutes, remove from the oven, and let cool slightly. Decrease the oven temperature to 325ºF
- In the meantime, prepare the pumpkin pie filling custard. Combine all the ingredients in a large bowl and whisk well, until combined. Ladle the mixture onto the cooled tart(s), filling them to the top (SEE NOTE)
- Bake at 325F for 50-55 minutes. Remove from the oven and let them cool completely. Refrigerate for at least 4 hours or overnight. To unmold the tart(s), gently run a paring knife along the sides and carefully lift the tart(s).
- If using garnish, whip the cream with confectioner's sugar (to taste) and a splash of vanilla extract
- 325F 50-55 minutes
Notes
- If you have leftover custard mixture, divide and pour it into small ramekins and bake it along with the tarts
- The best plant-based whipping cream we've found is made by Country Crock.
- Calories are based on using butter and whipping cream. Calories will be the same, but nutritional information such as cholesterol changes with the dairy-free option.
- You can freeze pumpkin pie if you want to make it ahead. Wrap in plastic wrap and aluminum foil.
- To prevent cracks bake the time mentioned in the recipe and let it cool at room temperature before refrigerating.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 338
- Sugar: 21.4 g
- Sodium: 132.8 mg
- Fat: 20.3 g
- Saturated Fat: 11.3 g
- Trans Fat: 0.4 g
- Carbohydrates: 36.6 g
- Fiber: 2.7 g
- Protein: 4.6 g
- Cholesterol: 95.4 mg