Vegan Maple Pecan Pumpkin Pie Recipe

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a lower-calorie sweetener.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often less expensive than coconut milk.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more affordable and works well.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Almonds are typically less expensive than pecans.

Preheat the oven to 350°F (175°C).

Prepare a pre-made vegan graham cracker pie crust and place it on a baking sheet to catch any drips.

In a mixing bowl, combine the organic pureed pumpkin, sweetened soy milk, and pre-mixed egg replacers.

Add in 1/2 cup of maple syrup, 1/2 cup of cornstarch, and 1/2 cup of granulated sugar.

Incorporate 1/2 teaspoon of vanilla bourbon extract, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and a little bit of salt into the mixture.

Blend everything together until fully incorporated, ensuring no chunks of cornstarch remain.

Pour the pumpkin mixture into the prepared pie crust.

Roast 1 cup of halved pecans on a cookie sheet for about 7 to 10 minutes.

Once the pecans are roasted, drizzle maple syrup over them and mix to coat evenly.

Return the coated pecans to the oven for another 7 to 10 minutes.

After removing the pecans, sprinkle sugar over them while they are still warm and mix to coat.

Let the pumpkin pie cool slightly before topping with the pecans to avoid them becoming mushy.

Top the pie with the sugared pecans and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens