This vegan pumpkin pecan pie recipe takes only 10 mins to make & 1 hour to bake in the oven! It’s sweet and tastes like caramel, pecan, and pumpkin! What’s not to love?
Trust me, you’ll want to make this every holiday it’s so good and also perfect for cozy fall or winter! It’s the perfect quick & tasty vegan pie recipe!
My pumpkin pecan pie recipe is vegan and can be made gluten-free using GF pie crust!
Recipe for Vegan Pumpkin Pecan Pie
When you can’t decide between vegan pumpkin pie or pecan pie, why not make both in one vegan pie!
For this vegan pecan pumpkin pie, I used canned pumpkin puree, brown sugar, maple syrup, cornstarch, salt, silken tofu, and pecans to make this pie filling smooth, sweet & delicious!
There are many ways of getting a vegan pie crust! Many store-bought pie crusts are “accidentally vegan”, meaning no dairy or eggs. You can also make a homemade pie crust! I get lazy or have limited time during the holidays, so sometimes it’s easier for me to buy a pie crust that’s vegan and ready!
You can watch me on YouTube make this pumpkin pecan pie & other vegan recipes!
Ingredients
- Vegan Pie Crust (use gluten-free crust if desired)
- Pumpkin puree
- Pecans
- Vegan Butter
- Brown Sugar
- Maple Syrup
- Cornstarch
- Salt
- Silken Tofu
Measurements in Recipe card below!
How To Make Pumpkin Pecan Pie (Vegan)
1. Start by preheating your oven to 350 degrees F (175 C) and prepare your vegan pie crust, whether store-bought or homemade.
2. Next, you’ll want to start making your vegan pumpkin pecan pie filling by melting your vegan butter in a saucepan or pot over medium heat. Once melted, whisk in brown sugar until smooth, mixing consistently to prevent burning.
3. Remove pan/pot from heat and mix in maple syrup, cornstarch, and salt. Continuously mix until smooth. If you get chunks, put it back on the stove and use low or residual heat to melt everything while stirring until the mixture becomes smooth and melted.
4. Grab your blender or food processor and add the silken tofu and blend/pulse until smooth. Add the syrup mixture from your pan/pot into the food processor along with your pumpkin puree and blended tofu and blend until smooth.
5. Take 1 cup of pecans and crush or cut them into smaller pieces. Add into the blended mixture and simply stir to distribute the pecans evenly.
6. Pour the pumpkin pecan pie filling into the pie crust and smooth out the top, if needed. Use the remaining whole pecans to decorate the top of the pie.
7. Bake at 350 degrees F (175 C) for 1 hour. Remove from oven and cool before serving.
Vegan Pumpkin Pecan Pie
Equipment
- Oven to cook pumpkin pecan pie
- Sauce pan or small pot
- Blender or food processor
- Whisk
Ingredients
- 1 Vegan Pie Crust 9-inch store-bought or homemade
- 1/2 cup Pumpkin puree
- 2 cups Pecans
- 1/4 cup Vegan butter
- 1 cup Brown sugar
- 1/2 cup Maple Syrup
- 4 tbsp Corn Starch
- 1/2 tsp Salt
- 1 cup Silken Tofu extra-firm
Instructions
- Start by preheating your oven to 350 degrees F (175 C) and prepare your vegan pie crust, whether store-bought or homemade.
- Next, you'll want to start making your vegan pumpkin pecan pie filling by melting your vegan butter in a saucepan or pot over medium heat. Once melted, whisk in brown sugar until smooth, mixing consistently to prevent burning.
- Remove pan/pot from heat and mix in maple syrup, cornstarch, and salt. Continuously mix until smooth. If you get chunks, put it back on the stove and use low or residual heat to melt everything while stirring until the mixture becomes smooth and melted.
- Grab your blender or food processor and add the silken tofu and blend/pulse until smooth. Add the syrup mixture from your pan/pot into the food processor along with your pumpkin puree and blended tofu and blend until smooth.
- Take 1 cup of pecans and crush or cut them into smaller pieces. Add into the blended mixture and simply stir to distribute the pecans evenly.
- Pour the pumpkin pecan pie filling into the pie crust and smooth out the top, if needed. Use the remaining whole pecans to decorate the top of the pie.
- Bake at 350 degrees F (175 C) for 1 hour. Remove from oven and cool before serving.
Nutrition
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Worked well with a 9-inch store-bought crust I found at the grocery store that didn’t have dairy! I was craving pumpkin pecan and wanted to make a vegan one since I’m trying veganuary and this was delicious! Didn’t taste any difference from non-vegan