This recipe is one of my most ambitious yet. A modified version of Rose Levy Berenbaum’s pumpkin pecan pie recipe, it uses a fully vegan crust, syrup and pecan layer, delicious pumpkin filling, and yummy chocolate drizzle. I also recommend topping it off with some mouth-watering vegan whipped cream, which is so good you have to make it yourself.
You may have tried a delicious vegan pumpkin pie before, but what about one like this?
I came up with this recipe last year and I made this delicious vegan pumpkin pie live on my baking show, Hennessy’s Great Baking Show, with my friend, Matt Horne. This involved putting together many great vegan elements together, like a delicious vegan pie crust, (recipe adapted from Nora Cooks,) a crunchy pecan filling, and a coconut oil-based chocolate drizzle.
I hope this vegan pumpkin pecan pie recipe brings your October & Autumn festivities a lot of joy!
The Most Delicious Vegan Pecan Pumpkin Pie
Equipment
- 8-9 inch pie pan
- saucepan
- pie guard
- food processor
Ingredients
Vegan Pie Crust
- 1½ cups all-purpose flour
- 1 teaspoon sugar
- ¼ teaspoon salt
- 4 tablespoons Earth Balance vegan butter, cold & shaped into circles
- 4 tablespoons vegetable shortening, cold & shaped into cubes
Vegan Pecan Mix
- ½ cup brown sugar
- ⅓ cup corn syrup
- ½ cup coconut cream
- 4 tablespoons Earth balance vegan butter
- 1 teaspoon vanilla extract
- 1½ cup chopped pecans
Pumpkin Filling
- 1 15oz can Pumpkin puree
- 3 tablespoons cornstarch
- 1 cup coconut cream
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ salt
Chocolate Topping
- 2.6 oz vegan baking chocolate or chocolate chips
- ¼ cup coconut oil
- pinch of salt
Instructions
Vegan Pie Crust
- 1 hour before starting, cut your butter & shortening and put them in the freezer.
- Once cold, put all of the flour, salt, sugar, shortening, and butter in a food processor and process until the dough comes together.
- Add 3-4 tablespoons of ice water and process.
- Take the dough by hand, and knead lightly and shape with your hands until it forms a soft dough.
- It may be tough to roll out, so refrigerate for another 30 minutes to 1 hour so the dough can get cold.
- When the dough is ready to be rolled, flour your surface and rolling pin and roll it out to fit your 8-9 inch pie pan and crimp out a crust border.
Vegan Pecan Mix
- Preheat oven to 425°F.
- Chop the pecans into halves, or blitz with a food processor, and then set aside.
- Combine the sugar, corn syrup coconut cream, butter, and vanilla extract into a saucepan and cook on medium heat. Stir. Once the mixture has melted together, turn off the heat.
- Arrange the pecan halves on your crust evenly, then pour the mixture over the pecans. Even it out on the pie pan, and then bake for 16-22 minutes. The mixture will be ready once it is bubbling and somewhat firm.
- Cool in the fridge while you prepare the pumpkin filling.
Pumpkin Filling
- Lower the oven temperature to 350°F.
- In a bowl, add all of the ingredients. With a hand-mixer on medium speed, or by hand, whisk all the ingredients until everything is evenly blended.
- Scrape the mixture evenly over your pecan mix, then bake for 45-55 minutes with a pie guard. The pie will be ready when a knife inserted just into the pumpkin filling comes out clean. The middle will have puffed, but will be jelly-like.
- Once done, cool the pie on a wire rack for 30 minutes before transferring to the fridge. Once the pie is cool, you can prepare the chocolate topping.
Chocolate Topping
- First, prepare a double boiler: Put a metal mixing bowl over a saucepan filled with halfway with water. Make sure the water doesn't touch.
- Break your chocolate into little pieces, or if they are chips, just add them to the metal mixing bowl. Heat the saucepan on medium-high heat until it boils, and lower the heat slightly as the chocolate begins to melt.
- Add the ¼ cup coconut oil and gradually stir the mixture until all of the chocolate has melted and it is not lumpy – about five minutes.
- Turn off the heat and set the chocolate aside.
- Decorate your pie before the chocolate cools completely and hardens. Dip a small spoon into the warm chocolate and drizzle over the cake.
Here are some photos of the pie-making process!
What’s the perfect way to top off this recipe?
With some delicious vegan whipped cream, of course!
Vegan Whipped Cream Topping
For a vegan whipped cream, all you need is a 14-ounce can of coconut cream, pre-refrigerated, confectioner’s sugar, and almond extract! You can also use vanilla extract, but I’m a big fan of the almond flavor.
Ingredients
- 14oz refrigerated coconut cream
- 1/2 confectioner’s sugar
- 1/2 teaspoon almond extract
For Coconut Cream, I find that the Savoy brand works the best, and I recommend beating the coconut cream with a hand mixer or stand mixer, rather than hand-mixing. Note that this whipped cream is a little harder to stiffen up. As a tip, I recommend also pre-refrigerating your mixing bowl, and using one that retains cold better. A metal bowl works better than plastic.
As with all whipped cream processes, start by whipping on low and increase to high speed until soft peaks form. Your whipped cream is now ready to adorn the delicious vegan pumpkin pecan pie!
What do you think of this recipe? Feel free to let me know by leaving a comment! Try some of these other original dessert recipes on my site as well.
Also, if you enjoyed this recipe, feel free to share it on Pinterest as well!
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