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.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

Pour the pumpkin filling into the prepared pie crust and smooth the surface with a spatula.

Step 4

Bake the pie in the preheated oven for 45 minutes. The filling should be mostly set with a slight jiggle in the center.

Step 5

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.

Step 6

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.

Step 7

Return the pie to the oven and bake for an additional 15 minutes, or until the pecan topping is golden and crisp.

Step 8

Allow the pie to cool at room temperature for at least 2 hours before slicing. This will help the filling to completely set.

Step 9

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

Serving size	(1253.0g)

Amount per serving	% Daily Value*
Calories	3323.4

Total Fat 202.1g	0%
Saturated Fat 84.7g	0%
Polyunsaturated Fat 21.6g
Cholesterol 0mg	0%
Sodium 1580.6mg	0%
Total Carbohydrate 375.5g	0%
Dietary Fiber 33.8g	0%
Total Sugars 195.7g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 335.3mg	0%
Iron 20.9mg	0%
Potassium 2161.7mg	0%

*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.

Source of Calories

Fat: 52.8%

Protein: 3.6%

Carbs: 43.6%