Vegan Pumpkin Pie with Homemade Graham Cracker Crust

We made this pie in an effort to “wow” our families with all of our vegan dishes and blow their unhealthy Thanksgiving offerings out of the water.  This would have happened with this amazing pumpkin pie…except I forgot to let it sit overnight and it wasn’t anywhere NEAR settled enough to eat for my  mom’s mini Thanksgiving celebration we held on Saturday since she’ll be gone for the actual holiday.  Everything else got rave reviews and now we know what we have to tweak for this Thursday.  And this time I’ll cook the pie the night before.

NOTE: In case you skipped reading the intro, MAKE THIS PIE THE NIGHT BEFORE SO IT HAS TIME TO SETTLE!

GRAHAM CRACKER CRUST

2 1/4 cups ground graham crackers (I just used a potato masher to crumble about 10 full crackers)

1/3 cup olive oil

1/3 cup honey OR maple syrup

3/4 tsp cinnamon

Dash of salt

PUMPKIN PIE

(sad, lonely piece of pie…Jim had ate all of it before I got around to taking pics)

2 cups pumpkin puree

1 cup coconut milk (almond milk, soy milk, rice milk, whatever floats your boat)

3/4 cup brown sugar

1/3 cup cornstarch

1 tbsp molasses

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp sea salt

1/4 tsp ground ginger

1/4 tsp nutmeg

• Preheat oven to 375 degrees
• Pulse graham crackers, oil, honey, cinnamon and salt in the food processor
• Spread crust out evenly into a greased pie pan
• Bake for 7 minutes at 375 degrees
• Meanwhile, mix together all ingredients for pumpkin filling until smooth
• After 7 minutes reduce heat to 350 degrees and remove crust from oven
• Pour pumpkin mix into crust and bake at 350 degrees for 55 minutes
• Let sit for 1 hour after cooking and then refrigerate overnight