Pumpkin pie just got a lot more exciting.

For those who think pumpkin pie is too bland, this special recipe includes an ingredient that perks up that bland pumpkin flavor real quick—COFFEE!! 

This recipe by Hot For Food was easy to follow and took far less time to prepare than a traditional pie. This creamy pie with espresso foam and no-bake graham cracker crust will have you skipping straight to dessert on Thanksgiving! Plus, it's vegan!


No-Bake Graham Cracker Crust 

  • 9 sheets of vegan-friendly graham crackers 
  • ⅓ cup melted vegan butter
  • ¼ cup packed light brown sugar
  • ½ tsp. ground cinnamon
  • ½ tsp. sea salt

Pie Filling

  • 2 cans chilled coconut cream 
  • 1 cup of vegan cream cheese
  • ½ cup granulated sugar
  • 1 T. vanilla extract
  • 3 tsp. fine ground instant espresso powder, or finely ground coffee 
  • 1 ½ cups of pumpkin puree (from a can or from a pumpkin if you have the time to separate and blend your own puree)
  • 2 T. maple syrup
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground allspice
  • ​​​​​​​½ tsp. ground nutmeg


  • Place graham crackers in a plastic bag and crush with the bottom of a measuring cup. Using a rolling pin usually helps it break down 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 until well combined. 

  • Press the crust into a 9-inch deep-dish pie pan with your fingers or the bottom of a spoon. Make sure to spread it in an even layer and up the sides. Place in the refrigerator for at least 30 minutes.

  • When the pie crust is almost done chilling, you can start to make the filling. Attach the whip attachment to your stand mixer and place your bowl at the bottom. Add coconut cream, cream cheese, and sugar into the bowl and whip together until very smooth and fluffy. 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 or finely ground coffee. Stir together until well-combined and 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 spread this out just before the edges so you still see the pumpkin layer underneath. You can even use vegan spray cool whip and create your own topping design.

  • Refrigerate for at least 2 hours to set and firm up. Don’t let it sit too long though because the graham crackers will start to become soggy.

Have you ever tried adding espresso or coffee to a pie? If you make this dessert on Thanksgiving let us know if you liked it in the comments below!