Vegan Pumpkin Spice Latte Pie

Vegan Pumpkin Spice Latte Pie Recipe

By Hot For Food

🔪Prep Time: 35 minutes


no bake crust

9 full sheets (18 squares) vegan friendly graham crackers

⅓ cup melted vegan butter

¼ cup packed light brown sugar

½ tsp ground cinnamon

½ tsp sea salt


2 (400ml / 13.5oz) cans very chilled coconut cream (about 2 cups)

1 (8oz / 227g) container vegan cream cheese (1 cup)

½ cup granulated sugar

1 tbsp vanilla extract

3 tsp fine ground instant espresso powder, divided

1 (15oz / 425g) can pure pumpkin puree (about 1 ½ cups)

2 tbsp maple syrup

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground all-spice

½ tsp ground nutmeg


16 cocomels coconut milk caramels (1 x 3.5oz / 100g bag)

3 tbsp full-fat coconut milk

1 can vegan ready made coconut whip


1Place graham crackers in a zipper bag and crush really well with the bottom of a measuring cup or rolling pin into a very fine crumb.

2Melt the butter in a mixing bowl in the microwave and then add the crushed graham crackers, brown sugar, and sea salt to the bowl. Mix with a spatula until well combined and looks like wet sand. If you notice any larger crumbs of graham crackers you can crush further with the measuring cup or your fingers.

3Press the crust into a 9-inch deep dish pie pan with the bottom of the measuring cup into an even layer and up the sides. It should be very compact. Refrigerate for at least 30 minutes.

4When the pie crust is nearly done chilling you can start to make the filling. Attach the whip attachment to your stand mixer and afix the bowl. To the bowl add coconut cream, cream cheese, and sugar and whip together over medium until very smooth and fluffy, about 3 minutes. Add vanilla extract and whip on low until well combined.

5Separate 1 ½ cups of this into another mixing bowl and add 2 teaspoons instant espresso. Stir together until very well combined and the granules have dissolved. Set aside in the fridge.

6In the bowl of the stand mixer with the remaining cream, add pumpkin puree, maple syrup, ground cinnamon, ginger, allspice, nutmeg, maple syrup and 1 teaspoon of remaining instant espresso powder and mix over medium speed until well combined.

7Pour this into the chilled crust and spread into an even layer. Top with the espresso cream and using an offset spatula spread this out just before the edges so you still see the pumpkin layer underneath. Refrigerate for at least 2 hours, and up to 4 hours, to set and firm up. Ideally, it’s better if you don’t refrigerate this overnight as the filling will make the graham crust soggier the longer it sits. It’s best eaten the day it’s made, for best results. If you want to get ahead, only make the crust the night before and leave it in the fridge without filling, then allow enough time to make the filling and have the whole pie set before serving. If you have to let it sit overnight, it’s still perfectly tasty but the crust is just softer.

8To make a quick caramel drizzle, add caramels and coconut milk to a small saucepan over low heat. Stir with a spatula until completely melted and smooth about 4 to 5 minutes. Remove from the heat and pour caramel into a glass heat safe measuring cup or bowl to cool completely. It will stay soft at room temperature.

9Top the chilled pie with the ready-made coconut whip, if desired, and drizzle with caramel before serving.

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