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Pumpkin Pecan Pie
The crust for this recipe is a superior alternative to store-bought pastries, and is the perfect blend of traditional pumpkin and pecan pie. Now you don't have to choose between them (or make both).
Course Dessert
Cook Time 60 min
Servings
Ingredients
Vegan Pie Crust
Vegan Pumpkin Pie Filling
Coconut Cream Topping
Course Dessert
Cook Time 60 min
Servings
Ingredients
Vegan Pie Crust
Vegan Pumpkin Pie Filling
Coconut Cream Topping
Instructions
Vegan Pie Crust
  1. Preheat oven to 350 degrees.
  2. Place all pie crust ingredients in a food processor or high speed blender. Blend until nuts and dates are finely chopped and thoroughly mixed.
  3. Press dough into a large pie pan.
Vegan Pumpkin Pie Filling
  1. Combine all pumpkin pie filling ingredients into a food processor or blender. Process until smooth. Pour mixture into pie crust.
  2. Bake at 350 degrees for about 1 hour. Use a toothpick or knife to check for doneness.
Coconut Cream Topping
  1. Open chilled can of coconut milk without shaking it or turning upside down. Use a spoon to carefully remove the solid coconut. Discard the liquid (or save it for a smoothie!).
  2. In a small bowl, use a hand mixer to blend coconut, cinnamon and vanilla, starting on low and progressing to a higher speed until whipped in texture.