Pumpkin Pecan Pie (Skyhorse Publishing)

A delicious resolution to the pumpkin vs. pecan pie battle: Who says you can’t make everyone happy? 

A dollop of pumpkin crème allows both flavors in this pumpkin pecan pie to have an equal turn in the spotlight


Hannah Kaminsky
November 9, 2019 11:36PM (UTC)

Hannah Kaminsky is a longtime vegan author who has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweetBlog.com. She is the author of Vegan Desserts, Vegan à la Mode, and Easy as Vegan Pie. But these decadent treats aren’t just for vegans—they’ve been tested and approved by both vegans and non-vegans alike, and are guaranteed to satisfy any sweet tooth! Whether you're a master baker or simply a dessert lover hungry for a more satisfying fix, these recipes won't disappoint. Friends and family won't believe that they're entirely plant-based—no eggs, dairy, or animal products. Finally, desserts that everyone can enjoy are just a few thoughtful ingredients away. 

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At last, a delicious resolution to the pumpkin vs. pecan pie battle. While I have never felt that either pie was worthy of all the hype, it appears they simply needed to be combined in order to achieve their full potential. Straight pumpkin pie strikes me as monotonous in texture and flavor, while standard pecan pie tends to be tooth-achingly sweet. However, when I brought them together in one crust, the two fillings seemed to accentuate one another’s strengths, while diminishing any negative aspects. The pecans do have a more dominant presence, but a dollop of pumpkin crème topping allows both flavors to have an equal turn in the spotlight. Who says you can’t make everyone happy? 

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Recipe: Pumpkin Pecan Pie

Makes 8 to 10 servings

Crust:

  • 1½ cups whole wheat pastry flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup vegan butter
  • 3 tablespoons plain nondairy milk

Pumpkin filling:

  • 1 cup pumpkin puree
  • 1⁄3 cup granulated sugar
  • 2 tablespoons plain nondairy milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 tablespoons cornstarch

Pecan filling:

  • 1 1/2 cups pecan halves
  • 2/3 cup maple syrup
  • 1/4 cup dark brown sugar, firmly packed, or coconut sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon ground flaxseeds
  • 1/2 teaspoon vanilla extract

To begin forming the crust, combine the flour, sugar, and salt in a medium bowl. Melt the butter and pour it over the dry ingredients. Follow with the nondairy milk and mix until everything comes together into a cohesive ball of dough. Move the dough into your prepared pie pan and press it gently into the bottom and up the sides using the palm of your hand. Flute the edges if desired. Let the crust chill in the refrigerator while you assemble the filling.

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Preheat your oven to 350ºF (175ºC).

In a large bowl, combine the pumpkin puree, sugar, nondairy milk, and spices. Slowly sprinkle in the cornstarch while stirring vigorously, to prevent lumps. Smooth this filling into your chilled crust and return the pie pan to the refrigerator.

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In a separate bowl, toss the pecans with the maple syrup, sugar, cornstarch, ground flaxseeds, and vanilla. Gently and evenly pour this pecan mixture over your pumpkin filling. Don’t worry if it looks like a skimpy amount; it will rise to the occasion once completed.

Bake the pie for approximately 25 minutes, until the crust begins to brown. Lower the oven temperature to 300ºF (150ºC) and bake for an additional 10 to 15 minutes, making sure that all the exposed crust looks fully cooked and nicely browned. If it is darkening too quickly, cover the edges with a strip of aluminum foil to prevent burning. Let cool completely.

Bonus: Pumpkin Crème 

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Ingredients: 

  • 1 (14-ounce) can full-fat coconut milk
  • 1/4 cup vegan butter or coconut oil
  • 3/4 cup confectioners’ sugar
  • 1/2 cup pumpkin puree
  • 2 tablespoons arrowroot powder
  • 1 teaspoon agar powder
  • 1/4 teaspoon ground cinnamon

Lightly grease a 9-inch round pie pan.

To make the pumpkin crème, combine the coconut milk, butter or coconut oil, and sugar in a medium saucepan over moderate heat. Once the butter or oil has melted, whisk in the pumpkin, arrowroot, agar, and cinnamon, beating thoroughly to incorporate without any lumps at all. Cook until thickened and bubbles begin to break on the surface, 8 to 10 minutes. Turn off the heat and let cool for about 30 minutes, stirring periodically to prevent a skin from forming on top. If it is still too soft to pipe around the border, let this mixture sit in the refrigerator for a few minutes to chill and solidify. Pipe or drop dollops of the crème around the edge of your pie before serving. 

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Hannah Kaminsky

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