Vegan Maple Pecan Pumpkin Pie
Indulge in the cozy, autumnal flavors of this Vegan Maple Pecan Pumpkin Pie, a plant-based twist on a classic holiday dessert. Featuring a luscious pumpkin filling made with creamy coconut milk, pure maple syrup, and warm pumpkin pie spices, this pie strikes the perfect balance between sweet and spiced. Topped with a caramelized layer of buttery cinnamon pecans, it adds a delightful crunch to every bite. The recipe is easy to prepare, with a simple prep time of 15 minutes and a stunning presentation that’s sure to impress your guests. Perfect for Thanksgiving or any fall celebration, this dairy-free and egg-free pie pairs beautifully with a dollop of vegan whipped cream. Make room at your dessert table for this decadent treat! Search-friendly keywords: vegan pumpkin pie, maple pecan pumpkin pie, dairy-free holiday dessert, vegan Thanksgiving recipe.
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Recipe Information
Ingredients
- 1 9-inch shell Vegan pie crust
- 425 grams Pumpkin purée
- 240 milliliters Full-fat coconut milk
- 120 milliliters Maple syrup
- 30 grams Cornstarch
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 100 grams Pecans
- 60 grams Brown sugar
- 30 grams Vegan butter
- 0.5 teaspoons Cinnamon
Instructions
Preheat your oven to 375°F (190°C). Roll out the vegan pie crust into a 9-inch pie dish and crimp the edges. Set aside.
In a medium bowl, whisk together the pumpkin purée, coconut milk, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt until smooth and well combined.
Pour the pumpkin filling into the prepared pie crust and smooth the surface with a spatula.
Bake the pie in the preheated oven for 45 minutes. The filling should be mostly set with a slight jiggle in the center.
While the pie bakes, prepare the pecan topping. In a small saucepan, melt the vegan butter over low heat. Stir in the brown sugar and cinnamon until dissolved. Add the pecans and toss to coat them evenly.
After 45 minutes of baking, carefully remove the pie from the oven and evenly spread the pecan mixture over the top of the pumpkin filling.
Return the pie to the oven and bake for an additional 15 minutes, or until the pecan topping is golden and crisp.
Allow the pie to cool at room temperature for at least 2 hours before slicing. This will help the filling to completely set.
Serve the pie as is or with a dollop of vegan whipped cream. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 24.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
