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5 from 14 votes

Vegan Pumpkin Mousse Pie

Graham cracker crust and the fluffiest, most delicious pumpkin filling.
Prep Time15 minutes
Cook Time15 minutes
Total Time4 hours 30 minutes
Course: Dessert
Servings: 8
Calories: 360kcal
Author: Lauren Hartmann

Ingredients

Crust

  • 1 3/4 Cup Graham cracker crumbs, vegan
  • 1/2 Cup Vegan butter, melted
  • 1 Tablespoon Brown sugar or coconut sugar

Filling

  • 8 Ounces Vegan cream cheese, I used Trader Joe's
  • 1 Cup Pumpkin, canned
  • 1 Cup Powdered sugar, organic
  • 8 Ounces Vegan whipped topping, I used So Delicious
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • Pinch of Salt
  • Pinch of Nutmeg

Instructions

  • Preheat the oven to 350 degrees(F).
  • In a large mixing bowl, stir together the graham cracker crumbs, the vegan butter and the brown sugar. The crumbs should be moist and hold together if pressed together.
  • Pour the graham crackers into a standard 9 inch pie pan. Press down the crumbs evenly all around the pan to form the crust. I like to use a cup to press them in firmly.
  • Bake the crust for 10-15 minutes or until the crust is firm and very brown. Remove and let the crust cool completely.
  • While the crust cools, make the filling. Using a hand mixer or stand mixer, combine the vegan cream cheese, pumpkin, powdered sugar and vanilla. Mix together until fully combined.
  • Now fold in the vegan whipped topping, cinnamon, salt and nutmeg. Fold gently until fully combined.
  • Once the crust has completely cooled, scoop the filling into the crust, smooth it out, then place in the fridge.
  • Chill for at least 4 hours, but overnight is best. Serve with extra whipped topping or spices. Keep refrigerated.

Nutrition

Calories: 360kcal | Carbohydrates: 42.93g | Protein: 4.34g | Fat: 20.69g | Saturated Fat: 6.25g | Cholesterol: 4.54mg | Sodium: 347.43mg | Potassium: 126.23mg | Fiber: 3.6g | Sugar: 26.44g | Vitamin A: 5355.21IU | Vitamin C: 1.29mg | Calcium: 73.89mg | Iron: 1.51mg