Vegan Pecan Pumpkin Pie

Vegan Pumpkin Pecan Pie with Non-dairy Whip Topping

This Christmas was pretty special! Casual, quiet, but still nice and fun. I prepared my family’s favorite stuffed Cornish game hens, with a vegan chickless alternative for myself. The stuffing was made from cornbread, onion, carrot, celery, mushrooms, water chestnuts, and spices. Super delicious and easy to make. In addition to the main dish, I prepared steamed Brussel sprout halves with cranberries and onions; roasted mini, garlic potatoes, and a balsamic vinegar and fig sauce. The meal was perfect for a family of three, and an old cat. But what made the meal extra special was my homemade pumpkin pecan pie – vegan style!

Vegan Pumpkin Pecan Pie with Non-dairy Whip Topping

My homemade, vegan pumpkin pecan pie is simple to make, and super delicious! The pie takes about 10 minutes to prepare (not including the date soaking), and about 55 minutes to bake. Here’s the recipe:

Ingredients:

  • 8oz pitted Medjool dates, soaked (reserve date water)
  • 1 tsp vanilla extract
  • 1/4 tsp pink Himalayan sea salt
  • 2 T vegan egg replacer
  • 6 T reserved date water
  • 1-11.25oz can sweetened condensed coconut milk
  • 1-15oz can organic pumpkin puree
  • 1-9″ deep dish prepared organic whole grain pie crust
  • 1-2 tsp pumpkin pie spice mix, or to taste
  • 1 1/2 cup chopped pecan pieces, and extra pecan halves for garnish
  • non-dairy whipped topping

How to prepare:

  • Soak pitted dates in filtered water, for about 3 hours in the fridge, or over night. Dates should be tender. Drain, and reserve date water to use later in the recipe.
  • Add soaked dates, vanilla extract, and pink salt to food processor, and process till smooth.
  • In a small bowl, combine egg replacer with 6 T of the reserved date water, and whisk well. Add mixture to the food processor, and process until combined.
  • Add pumpkin puree, spices, and condensed coconut milk to food processor, and continue to process till ingredients are smooth, and thick like pudding.
  • Remove from processor and transfer to large mixing bowl. Fold in pecan pieces.
  • Pour pie mixture into deep dish pie crust evenly. Garnish with pecan halves, and place pie on baking sheet, and place in a preheated 450 degree oven and bake for 15 minutes.
  • Reduce heat to 375 degrees and continue baking for another 40 minutes. Using a toothpick, poke pie to check for doneness. If toothpick is clean when removed, pie is ready.
  • Remove from heat and let cool for about 20 to 30 minutes. Cover with saran wrap and chill in the refrigerator for about an hour or more before serving.
  • Serve pie with a generous serving of non-dairy topping, or serve with non-dairy ice cream. Super delicious!!! This pie will go fast, so don’t worry about storing in the fridge too long. It will be just fine!
Vegan Pumpkin Pecan Pie with Non-dairy Whip Topping

I hope you take the opportunity to make this pie for yourself. You won’t be disappointed! Enjoy your holiday season!

Peace! 🙂

Debbie

Vegan Pumpkin Pecan Pie with Non-dairy Whip Topping

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