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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 isvegan and can be made gluten-free using GF pie crust!
- Recipe for Vegan Pumpkin Pecan Pie
- Ingredients
- How To Make Pumpkin Pecan Pie (Vegan)
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
This vegan pumpkin pecan pie recipe has a sweet caramel-like pumpkin pie filling with pecans! It takes 8-10 mins to make & 1 hour in the oven! It's a quick & tasty vegan pie!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Vegan
Keyword: pecan, pie, pumpkin
Cook Time: 1 hour hour
8 minutes minutes
Total Time: 1 hour hour 8 minutes minutes
Servings: 8
Calories: 505kcal
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
Calories: 505kcal | Carbohydrates: 60g | Protein: 5g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Sodium: 290mg | Potassium: 291mg | Fiber: 3g | Sugar: 41g | Vitamin A: 2667IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
NEED MORE RECIPE INSPO? CHECK THESE OUT:
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