Vegan Pumpkin Pecan Pie
Ingredients
The crust
-
½
cup
coconut oil or earth balance, melted
-
¼
cup
Sucanat or brown/white sugar
-
1
cup
whole grain spelt flour
-
1
cup
unbleached all-purpose flour
-
2
tbsp
ground flax
-
½
cup
non-dairy milk
-
1
tsp
cinnamon
-
¼
tsp
salt
The filling
-
½
cup
pecans
-
1
tbsp
pure maple syrup
-
2
cups
pumpkin
-
12
oz
silken tofu
-
½
cup
Sucanat or brown sugar
-
¼
cup
pure maple syrup
-
1½
tsp
pure vanilla extract
-
½
tsp
fine grain sea salt
-
2
tsp
pumpkin pie spice
-
1-2
tbsp
cornstarch (optional)
Instructions
- Preheat the oven to 400°F and lightly spray the pie pan.
- For the crust, whisk together the dry ingredients, then add melted coconut oil or earth balance and non-dairy milk, mixing until the dough comes together.
- Roll out the dough on a non-stick mat or floured surface, making it slightly larger than the pie dish.
- Transfer the rolled dough into the pie pan, patching any rips and trimming the edges.
- Mix pecans and maple syrup in a bowl and spread over the base of the crust.
- For the filling, blend silken tofu until smooth, then add pumpkin, sugars, maple syrup, vanilla, salt, and spices, blending until well combined.
- Pour the filling into the pie shell and decorate as desired.
- Bake in the oven for 42-45 minutes, covering the crust with foil if it browns too much.
- Cool for at least 30-45 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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