If you’re totally obsessed with fall like most of the population, ya better hold onto your toques! Today’s recipe is probably the most fall-y recipe I’ve EVER made, which says a lot. (No, fall-y isn’t a word, but I’ve officially decided it is. Deal with it!) It’s no doubt that pumpkin spice lattes are a cold weather drink staple. If ya hate ’em, I still urge you to try this recipe, cause it might just convert ya to #TeamPSL… and if you’re a die-hard fan, get ready for this vegan pumpkin spice latte pie to blow ya freakin’ mind!
This recipe and post is in collaboration with and sponsored by KitchenAid Canada. The real MVP of the recipe this life changing appliance! This thing is seriously my BFF in the kitchen, and you’ll soon feel the same way. My cooking and baking game are a solid 10/10 now thanks to this FAB tool!
KitchenAid is the #1 mixer brand in the world and this item should most definitely be at the top of your holiday gift wish list this year. This season, you can receive up to $100 with an online / mail-in rebates on select KitchenAid small appliances – check it out HERE. The stand mixer can easily become the center of your kitchen, as it’s not JUST for baking. There are plenty of attachments that make it versatile for any kitchen creation. You can find those things here, but you’ve got an ice cream maker, a food processor, pasta make, and so much more!
Now, back to my pumpkin spice latte pie. To say it’s ridiculous would be a slight understatement, if I’m bein’ honest. It starts with a no-bake graham cracker crust which is ALWAYS a good idea if you ask me. Next, a creamy pumpkin-y spice filling that’s creamier than any pumpkin pie I’ve ever had. And then I top it all off with… wait for it… espresso foam! As if that weren’t enough, I’m layering it with even more coconut whip and drizzles of caramel. What’s that? You’ve never heard of anything this crazy? That’s what I thought.
vegan pumpkin spice latte pie
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
- Place 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.
- Melt 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.
- Press 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.
- When 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.
- Separate 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.
- In 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.
- Pour 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.
- To 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.
- Top the chilled pie with the ready-made coconut whip, if desired, and drizzle with caramel before serving.
If you can’t find cans of coconut cream you can use full-fat coconut milk, but ensure you have them refrigerated well in advance to allow the cream to get very thick and liquid to separate. You may also need up to 3 cans if using only coconut milk.
If you can’t find coconut caramels, you can also follow my caramel recipe here. But instead of using coconut sugar, use light brown sugar and halve the recipe. The trick is to use a candy thermometer and only heat the mixture until thread stage or 230°F so it stays soft at room temperature.