Vegan Pumpkin Pecan Pie
User Reviews
5
Vegan Pumpkin Pecan Pie
Description
The crust is prepared by pulsing cold flour and vegan butter in a chilled food processor, then adding ice-cold water until the dough holds together. After chilling and rolling into a circle, it forms the base for the pie. The filling mixes coconut cream, brown sugar, pureed pumpkin, cinnamon, ginger, cornstarch, and salt to create a spiced, rich custard without dairy or eggs.
The pecan topping, combining chopped pecans and brown sugar, adds texture and sweetness. The pie is assembled by layering the filling and topping over the crust before baking (not detailed in the provided method but implied). This results in a vegan dessert that captures the essence of traditional pumpkin pecan pie.
You can prepare the crust dough up to three days ahead, keeping it wrapped and chilled. Leftovers store well covered in the refrigerator for up to four days and reheat gently in a 350°F oven. The pie freezes for up to one month if tightly wrapped, though crust and topping textures may soften. Thaw overnight in the fridge before reheating.
Ingredients
For the pumpkin pie crust
- 1 ½ c all-purpose flour
- ½ c vegan butter cut into cubes
- 5 tablespoon water Note 1, ice cold
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 ground ginger
- 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
- If dough does not come together, add ice-cold water a tablespoon at a time and pulse briefly more.
- Prepare crust dough up to three days ahead, keeping it tightly wrapped and chilled.
- Store leftover pie in airtight containers or wrapped tightly to keep fresh for up to four days.
- Reheat pie slices in a 350°F oven for 15-20 minutes or enjoy cold from the fridge.
- Freeze wrapped pie for up to one month; thaw in refrigerator overnight and reheat before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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