The Most Delicious Vegan Pecan Pumpkin Pie
This is a vegan version of Rose Levy Berenbaum's Vegan Pecan Pumpkin Pie. I experimented with various pie crusts and fillings I've converted her recipe to the most delicious vegan pecan pie! I hope you enjoy this deliciously savory crunchy crust, the delicious pecan filling, and sweet non-dairy pumpkin filling on top.
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.