Vegan Pumpkin Pie with Pumpkin Spice Oreo Crust
Vegan Pumpkin Pie with Pumpkin Spice Oreo Crust- Get ready to indulge in a delightful twist on a classic dessert with this Vegan Pumpkin Pie featuring a Pumpkin Spice Oreo Crust!
Jump to Recipe
As the air turns crisp and the leaves take on their vibrant autumn hues, it’s the perfect time to welcome the cozy comforts of fall into your kitchen. And what better way to do that than with a slice of our Vegan Pumpkin Pie, nestled in a luscious Pumpkin Spice Oreo Crust?
This recipe not only celebrates the season but also caters to those with a plant-based diet. Get ready to savor the warm, spiced flavors of pumpkin pie without compromising on taste. Whether you’re a seasoned vegan or just looking for a delicious dessert option, this recipe is bound to become a fall favorite.
Are Oreo Cookies Vegan?
Oreo cookies are considered vegan-friendly in the sense that they do not contain any animal-derived ingredients. However, If you have a dairy allergy, keep in mind that Oreos have milk as cross-contact (they are produced in the same plant as products that use dairy).
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Vegan Pumpkin Pie with Pumpkin Spice Oreo Crust
Ingredients:
For the pumpkin spice Oreo crust:
22 Pumpkin Spice Oreo cookies
5 tbsp vegan butter, melted
For the pumpkin pie filling:
1 15 oz can pumpkin puree
1 cup coconut cream (not coconut milk)
3/4 cup brown sugar
1 1/2 tsp pumpkin pie spice
3 tbsp cornstarch
Directions:
For the Pumpkin Spice Oreo crust:
Add the Oreos to a food processor. You don’t need to remove the cream from the middle. Mix until they are in small pieces. The smaller the pieces, the better your crust will hold together.
Transfer the cookie crumbs to a mixing bowl. Stir in the melted vegan butter. Add the crust into a greased pie dish. Press down and up the sides of the dish using a spatula.
For the pumpkin pie filling:
Preheat the oven to 350 degrees. In a mixing bowl, add the pumpkin puree, coconut cream, brown sugar, pumpkin pie spice and cornstarch. Whisk until smooth.
Pour the mixture into the prepared pie crust and bake for 25 minutes. After 25 minutes, cover the edges of the crust so they don’t burn and bake for additional 35 minutes. Remove the pie from the oven and let cool. Transfer to a refrigerator and let cool for a minimum of 4 hours.
Vegan Pumpkin Pie with Pumpkin Spice Oreo Crust
Ingredients
For the Pumpkin Spice Pie crust
- 22 Pumpkin Spice Oreo cookies
- 5 tbsp vegan butter, melted
For the Pumpkin Pie Filling
- 1, 15 oz can pumpkin puree
- 1 cup coconut cream (not coconut milk)
- 3/4 cup brown sugar
- 1 1/2 tsp 1 1/2 tsp pumpkin pie spice
- 3 tbsp cornstarch
Instructions
For the Pumpkin Spice Oreo Crust
- Add the Oreos to a food processor. You don't need to remove the cream from the middle. Mix until they are in small pieces. The smaller the pieces, the better your crust will hold together.
- Transfer the cookie crumbs to a mixing bowl. Stir in the melted vegan butter. Add the crust into a greased pie dish. Press down and up the sides of the dish using a spatula.
For the Pumpkin Pie Filling
- Preheat the oven to 350 degrees. In a mixing bowl, add the pumpkin puree, coconut cream, brown sugar, pumpkin pie spice and cornstarch. Whisk until smooth.
- Pour the mixture into the prepared pie crust and bake for 25 minutes. After 25 minutes, cover the edges of the crust so they don't burn and bake for additional 35 minutes. Remove the pie from the oven and let cool. Transfer to a refrigerator and let cool for a minimum of 4 hours.
Looking for more fall treats?
3 Haunting Halloween Mocktails
Vegan Monster Halloween Cupcakes
Easy Vegan Chocolate Halloween Cupcakes
I love seeing your finished projects! If you enjoyed making this Vegan Pumpkin Pie with Pumpkin Spice Oreo Crust or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy fall baking!
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