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Vegan Maple Pecan Pumpkin Pie
Prep: 30 minutes
Cook: 60 minutes
Servings: 8
A Guilt-Free Slice of Autumn
Everyone deserves a slice of pie! This recipe ensures that those with dietary restrictions can indulge in a classic fall treat. Using coconut cream for richness and an almond flour crust, this pie sacrifices nothing in flavor or texture. A maple-pecan topping adds a delightful crunch.
Materials
- For the Crust: 1 1/2 cups almond flour, 1/4 cup arrowroot starch, 1/4 teaspoon salt, 1/4 cup melted coconut oil, 2 tablespoons maple syrup
- For the Filling: 1 (15-ounce) can pumpkin puree, 1/2 cup full-fat coconut milk (from a can), 1/2 cup maple syrup, 1/4 cup cornstarch, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract
- For the Topping: 1/2 cup chopped pecans, 2 tablespoons coconut sugar, 1 tablespoon melted coconut oil
Preparation
- Preheat oven to 350°F (175°C).
- For the crust: In a bowl, mix together almond flour, arrowroot starch, and salt. Stir in the melted coconut oil and maple syrup until a dough forms. Press evenly into a 9-inch pie plate.
- Par-bake the crust for 10 minutes. Let cool slightly.
- For the filling: In a large bowl, whisk together all filling ingredients until smooth and creamy.
- For the topping: In a small bowl, toss the chopped pecans with coconut sugar and melted coconut oil.
Cooking
- Pour the pumpkin filling into the par-baked crust.
- Sprinkle the pecan topping evenly over the filling.
- Bake for 50-60 minutes, or until the center is mostly set (it will still have a slight jiggle).
- Let the pie cool completely on a wire rack for at least 3 hours. The filling will continue to set as it cools.
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