Vegan Pumpkin Pecan Pie
User Reviews
5.0
24 reviews
Excellent
Vegan Pumpkin Pecan Pie
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It's so much more than Vegan Pumpkin Pecan Pie. It's a flavorful egg-free and dairy-free dessert made with a simple homemade crust, best caramel sauce filling and a crunchy Pecan topping. Surprisingly easy to make and outrageously delicious, this fall treat is sure to impress your family and friends.
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Ingredients
For the pumpkin pie crust
- 1 ½ c all-purpose flour
- ½ c vegan butter cut into cubes
- 5 tablespoon ice cold water Note 1
For the filling
- 1 c coconut cream from 1 can of full fat coconut milk
- 1 c brown sugar
- 1 can pumpkin puree
- ¾ teaspoon ground cinnamon
- 1 ½ teaspoon ginger powder
- 4 tablespoon corn starch
- ¾ teaspoon salt
For the Pecan topping
- 1 ¼ c pecans
- ¼ c brown sugar
Instructions
To make a pumpkin pie crust
- Before you start, make sure that all ingredients are cold. I recommend placing flour and water in a refrigerator for at least 30 minutes. The same goes for the food processor. The colder it is, the easier it will be to make a crust.
- Add flour and butter to a cold food processor and pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add water and process for 5-7 seconds until the dough starts to pull away from the walls.
- Shape the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
- Prepare two sheets of parchment paper, about 16 inches in diameter. Place a chilled dough on first sheet of parchment paper, cover with a second sheet and roll out the dough into a 14-inch circle.
- Remove the top sheet of parchment paper and place pie pan on top of the exposed dough. Place one hand on a pie pan and another hand under the second sheet of parchment paper and gently flip it. Remove the second sheet of parchment paper and ease the dough into a pie pan trimming and crimping the edges. Place the crust in a freezer for 30 minutes.
- Preheat the oven to 350 F. Snug the parchment paper right up against the edges and sides of the pie and fill the pie with pie weights or rice. Make sure the cover the bottom entirely.
- Bake for 15 minutes or until the sides of the pastry start to get brown. Remove crust from the oven, remove pie weights and the parchment paper. Set the crust aside.
To make the filling
- While crust is baking, in a small saucepan combine coconut cream and brown sugar. Bring to a boil stirring constantly. Reduce the heat to medium-low and cook until the caramel slightly thickens, about 15 minutes. Remove caramel from the heat and let it cool for 10-20 minutes.
- In a blender combine caramel, pumpkin puree, cinnamon, ginger, cornstarch and salt. Blend for a few seconds and creamy and smooth.
- Pour the filling into the pre-baked crust and bake for 30-35 minutes until the edges are golden.
To make Pecan topping
- While pie is baking, heat a small skillet over medium heat. Add Pecans and toast for 3 minutes stirring from time to time. Add sugar and stir constantly until sugar dissolves and coats the Pecan, about 1 minute. Remove pie from oven and top with toasted Pecans.
- Serve pumpkin pecan pie with whipped coconut cream and a dash of cinnamon.
Notes
- Mixing the dough in a food processor. If after 7 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.
- Making the crust ahead of time. You can prepare the dough for the crust up to 3 days in advance. Just make sure to keep it chilled in the refrigerator and wrap it in plastic wrap to prevent it from drying out.
- Storage. Storing leftovers of your pumpkin pecan pie recipe is quite straightforward. To store in the fridge, simply place the leftover pie in an airtight container or wrap it tightly in plastic wrap and aluminum foil. This will help keep the pie fresh and prevent it from absorbing any unwanted fridge flavors. The pie can be stored in this way for up to 4 days.
- Reheating. When you’re ready to enjoy your pie again, you can reheat it in the oven at 350°F until warmed through. This typically takes about 15-20 minutes. If you prefer, you can also enjoy a slice of pie cold straight from the fridge.
- As for freezing, it is possible to freeze the pie, but keep in mind that the texture may change slightly upon thawing. The pie crust and pecan topping may lose some of their crispness, but the flavor should remain intact.
- Freezing. To freeze, wrap the pie tightly in several layers of plastic wrap and then a final layer of aluminium foil. The pie can be frozen for up to 1 month.
- Thawing. When you’re ready to eat the pie, thaw it in the fridge overnight and then reheat as per the instructions above.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
2g
Sodium
255mg
(11%)
Potassium
280mg
(8%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
6622IU
(132%)
Vitamin C
3mg
(3%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Sodium | 255mg | 11% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 6622IU | 132% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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