This vegan pumpkin pie with pecan crust is easy to make and out of this world delicious! You won't believe how rich, thick and creamy it is!
This recipe was originally published on 11/19/15
I love it when I hit the jackpot with creating my favorite non vegan recipes into equally amazing, if not better, vegan versions. This is one of those.
Vegan Thanksgiving Food
Thanksgiving, or "Christmas Practice" as I like to call it, gives me a chance to make all the foods that I love and want to eat more of at Christmas. I'm talking about recipes like:
- Caramelized Onion Gravy
- Creamy Mashed Potatoes
- Peas with Scallions & Dill
- Protein Packed Vegan Stuffing
- Smoky Maple Roasted Carrots
- Vegan Scalloped Cauliflower
But my favorite is pie. I have already created these pumpkin pie type recipes that we all love:
But there is nothing like a vegan pumpkin pie with pecan crust. And I mean: creamy, easy and the best damn pumpkin pie pairing you've ever tasted. And pecans are so buttery amazing delicious.
Does pumpkin pie contain dairy?
Typically, classic pumpkin pie is made with sweetened condensed milk. So it is not vegan. But it's very easy to make it vegan by substituting the milk with creamy dairy free alternatives.
Is pecan meal and pecan flour the same thing?
Yep! Meal can be a little grittier and not as fine but they are both ground pecans.
What do you use pecan meal for?
There are loads of great ways to use it! As a topping in oatmeal, over cereal or sprinkled over a salad. You can bake with it, use it as a crispy coating for things and make pie crust!
What is pumpkin pie spice made of?
Pumpkin pie spice is a combination of a few different spices to get that deep spice blend that gives the perfect fall flavor to pumpkin pie. Some of the spices used are:
- cinnamon
- ginger
- cloves
- nutmeg
- allspice
Canned versus homemade pumpkin
In my experience, using homemade pumpkin doesn't get the best end texture. Unlike most of what I preach, when I say fresh veggies are best, when it comes to pumpkin pie, canned gives you the best overall texture.
Homemade pumpkin tends to be stringy and contains more water, so once baked, it isn't as firm and creamy. It yields a more jiggly end result and that's just not my cup of tea.
Tips to prep ahead
You can definitely prep ahead so that you can bake your pie fresh in a quick amount of time. Here are my suggestions for the most success with both the vegan pumpkin pie and the gluten free crust:
- Make the crust batter but don't shape it. Store in an airtight container in the fridge.
- Make the filling and store in an airtight container in the fridge.
- Day of, put both out to allow them to reach room temperature before you put them together and bake.
Storage tips
Sometimes you pass out because of shock at how good a vegan pumpkin pie is, so you need to store the rest for when you come to. In this case, it's really important to store it right so you can enjoy it just like you did the first time.
Because this pie is vegan and contains no milk or eggs, you can leave it on the counter longer than classic pumpkin pie. I leave it out all day until dessert time. After that, I put it in the fridge until I'm ready to eat it again.
When you are ready to eat it, sometimes it's only minutes later because I simply can't get enough, there are many options:
- put it back in the oven, covered in foil to prevent burning, and bake until warm
- eat it cold because it's still amazing that way
- allow it to reach room temperature
Making pumpkin pie with a pecan crust from scratch
This recipe is super easy! You can make it in a blender or food processor, and you can make the filling in just a bowl if you prefer.
- Make the gluten free crust and press it into a pan.
- Make the vegan pie filling and pour it into the crust.
- Bake.
- Devour!
Vegan Pumpkin Pie with Pecan Crust
Equipment
Ingredients
Filling:
- 1-15 ounce can pumpkin puree , about 1 ¾ cups
- ¾ cup coconut sugar
- 1 cup coconut cream , the top layer from about 1 can full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours
- ¼ cup coconut butter , at room temperature (see note)
- 2 tablespoons arrowroot powder (see note)
- 1 tablespoon molasses
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Crust:
- 1 cup raw pecans
- ½ cup rolled oats or oat flour , gluten-free if needed
- 2 tablespoons coconut butter
- 5 Medjool dates
- 2 tablespoons coconut sugar
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350°F/180°C.
- Place all crust ingredients into a blender or food processor and pulse until a dough like consistency forms. It should still look crumbly but when pressed together become dough like.
- Pour into a 9 inch pie pan and press down and around the edges to form crust. You can also use a 9 inch springform pan. I liked the springform pan because it kept the crust from burning a bit better.
- Then, place all filling ingredients into the blender or food processor and blend well.
- Or, for a blender free filling, place pumpkin, sugar and coconut cream into a large bowl and whisk until combined.
- Add in the rest of the ingredients and whisk well. Make sure your coconut butter isn’t solid, if it is then very slowly warm it in the microwave so it can be melted when mixing. The filling won’t turn out as smooth if you don’t blend it, but will work in a pinch.
- Pour filling into crust and bake, covering edges of crust in foil if using pie pan, for 40 minutes.
- Start checking it at 30. If the pie starts to brown on the top too quickly, cover the whole thing in foil. It will still seem undercooked when done, but it sets more as it cools.
- When it’s cool to the touch, place the pie in the fridge to set for at least 3-4 hours, but preferably longer. It will set much more as it cools in the fridge.
- Serve with coconut whip and let your taste buds dance!
Notes
- The filling is nut free, so you can use a nut free crust to keep this completely nut free.
- You can buy or make your own coconut butter. If you want to try leaving it out, add an extra 2 tablespoons of arrowroot powder.
- To make your own coconut butter, place unsweetened shredded coconut in a blender or food processor and puree until a liquidy butter forms.
- You can sub cornstarch for the arrowroot powder.
- Using a high speed blender will yield the most fluffy and creamy result.
- You can use either oats or oat flour in the crust.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Jenn
This was a perfect pie for our 4-5 year old class. It was easy for the children to help make and it tasted great. The kids all loved it. We were looking for a recipe that didn't have any eggs and this was a great recipe. Thanks Sophia!
veggiesdontbite
Thank you Jenn so much for your comment! I so enjoyed doing this for the class!
Helen @ Fuss Free Flavours
I love that pie crust and the filling. It is such a shame we really do not have a pumpkin pie tradition in the UK. the only way I am going to get one is to make one myself.
veggiesdontbite
Thank you Helen! It sounds like it's time to change that! I think it's always a good time for pie!
Gwen @simplyhealthyfamily
I've never been a fan of traditional pumpkin pie but I'm sold on this one!! Love the crust!!
veggiesdontbite
Thanks Gwen! I usually am not a huge fan either, the texture is always throwing me off. I love this one though!
Willow
The molasses is what caught my eye. I sometimes add it to my smoothies because I love the rich taste .
veggiesdontbite
I love molasses! I add it to so much. It really brings out the flavor in things. So good!
Yigit@ Swanky Recipes
Pumpkin Pie and Photography Just awesome ! love it !
veggiesdontbite
You're too kind. Thank you!
Revathi Palani
I love pies and especially the ones with pecan. This one looks amazing and appears as though it was crafted just for me. Yum !!!
veggiesdontbite
Ha! Thank you so much Revathi! I crafted it for all the pecan lovers out there, so for you as well!
Audrey @ Unconventional Baker
I love your pie, Sophia. Especially with the molasses and pecans in there I know it's a killer <3 When I first saw you share the recipe photo I totally thought it was soy-based, but I love that it's not. Nice work 🙂
veggiesdontbite
Thank you so much Audrey! I just love molasses! It brings out a rich flavor to so many things. Nope, no soy here! I'm not anti soy, but I also don't eat it too often. I try to make things soy free unless I use tofu as a main ingredient, like in these "eggy" sandwiches I'm working on.
Jennifer Foglio
I noticed in your blender picture oats but I do not see oats listed in the ingredients. I only see oat flower.
veggiesdontbite
Hi Jennifer! Thanks for getting in touch. I have changed the recipe to say you can either use oats or oat flour. I simply grind my oats to make the flour. I tried it both ways and just happened to shoot the day I used oats. Hope you give it a try! If so, let me know how it went!
Gin
Ha, Christmas practice!! You read my mind. I'm loving this old-school, damn delicious pumpkin pie with clever new-school ingredients. I want many slices.
veggiesdontbite
Ha! I'm glad I'm not the only one! I mean, I do love pie and Thanksgiving sides but you get all that at Christmas too! I just love the season and get as excited as my kids! Thanks so much for your kind words. It's a fantastic tasting pie!
Vanessa @VeganFamilyRecipes.com
This pumpkin pie looks stunning Sophia! All that coconut flavor sounds delicious when combined with pumpkin. YUM! Ok, definitely need to try this one out. Pinning 🙂
veggiesdontbite
Thank you so much Vanessa! You actually don't taste the coconut believe it or not. My husband is NOT a coconut fan and loved this! The coconut cream gives the filling that custard type creaminess and consistency, and the coconut butter gives the crust that butter flavor along with the pecans. Let me know if you try it!
Kristina
Christmas Practice - HA! I love that. and yes, so true. I am looking forward to pie. and the dog show. and everything else! 🙂 this crust sounds fantastic!
veggiesdontbite
Right?! I mean, lets just get to the heart of it all ? Ill be making this pie year round soooooo...ha! Thanks so much!
Howie Fox
Woow, this pumpkin pie looks so good and easy to make as well!! Love the looks of it too 😀
veggiesdontbite
Thanks so much Howie! Its so good and easy!
Kathy Hester
That is one gorgeous vegan pie! It's perfect for me to take to the non-vegan dinner I'm going to.
veggiesdontbite
Thanks so much Kathy! I created it for a non vegan and have already served it to many with awesome results! Devoured by all so I'd definitely give it a try!
GiGi Eats
Boom! You answered the common problem - Pecan pie or Pumpkin pie.... NOW YOU CAN HAVE BOTH!
veggiesdontbite
Yes, yes and yes!!! Have your pies and eat them too 😉
The Vegan 8
Such a beautiful pie girl! I love the awesome color and texture of it and I LOVE how rich it is, it should be rich, it is pie afterall, lol! And you know how much I love pecans, so of course I love the crust. I can totally see how everybody ate this up and why you want to keep eating it over and over. Awesome recipe!!
veggiesdontbite
Thanks Brandi! Aren't pecans such a perfect little nut?? SO SO good. I made sure to test them first with Leo to make sure he wasn't allergic, that would be a hard one for me! LOL We love this pie so much! And it's been a huge hit with others!