Get ready to indulge in a slice of autumn bliss with our mouthwatering Vegan Pumpkin Pecan Pie! This delightful dessert is not only a feast for the eyes but also a guilt-free treat that will have everyone asking for seconds. Imagine a creamy pumpkin filling, perfectly spiced with warm cinnamon and nutmeg, all nestled in a flaky vegan crust and topped with crunchy pecans. Whether you're hosting a holiday gathering or simply craving a comforting dessert, this pie will steal the show and leave your taste buds dancing with joy. Dive into our recipe and discover how easy it is to create this vegan masterpiece that’s sure to impress!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 vegan pie crust
- 2 cups pumpkin puree
- 1 cup coconut milk
- 3/4 cup brown sugar
- 1/2 cup pecans, chopped
- 1/4 cup cornstarch
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Remove the vegan pie crust from refrigeration and allow it to sit at room temperature for 10 minutes.
- In a large mixing bowl, combine pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and vanilla extract. Whisk thoroughly until the mixture is smooth and completely blended with no lumps.
- Pour the pumpkin mixture into the prepared pie crust, ensuring an even distribution. Gently tap the pie dish on the counter to remove any potential air bubbles.
- Sprinkle the chopped pecans evenly across the top of the pie filling, creating a decorative and crunchy layer.
- Place the pie in the preheated oven and bake for 50-60 minutes. The pie is done when the filling is set but still slightly jiggly in the center and the crust is golden brown.
- Remove the pie from the oven and let it cool completely at room temperature for approximately 2-3 hours. This allows the filling to set properly.
- Once cooled, refrigerate for at least 2 hours before serving to enhance the flavor and texture. Can be served chilled or at room temperature.
- Optional: Garnish with additional chopped pecans or a sprinkle of cinnamon before serving. Serve with vegan whipped cream if desired.
Tips
- Choosing the Right Pumpkin: For the best flavor, opt for fresh pumpkin puree instead of canned. If using fresh, roast the pumpkin until tender and blend until smooth.
- Perfecting the Crust: Ensure your vegan pie crust is well-chilled before filling. This helps maintain its structure and prevents it from becoming soggy.
- Whisk Thoroughly: When combining the filling ingredients, whisk until completely smooth to avoid lumps in your pie. A smooth mixture will lead to a creamier filling.
- Check for Doneness: Keep an eye on the pie as it bakes. It’s done when the edges are set and the center has a slight jiggle. Overbaking can lead to a dry filling.
- Cooling Time: Allow the pie to cool completely at room temperature before refrigerating. This helps the filling firm up nicely and enhances the flavors.
- Serving Suggestions: For an extra touch, serve your pie with a dollop of vegan whipped cream or a sprinkle of cinnamon on top for a beautiful presentation.
- Make Ahead: This pie can be made a day in advance, allowing the flavors to meld beautifully overnight. Just store it in the refrigerator until you're ready to serve.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 0mg
