Maple Pecan Pumpkin Pie (Vegan, Gluten-Free)

With a maple pecan crust, a creamy pumpkin filling, and billows of chai coconut whipped cream, this vegan and gluten-free pumpkin pie is sure to be a win at any holiday gathering. Luscious, packed with fall spices, this pumpkin pie is pretty easy to make and comes together in just a few steps. Bonus: No one will ever guess it’s vegan!

It’s this time of the year again: Thanksgiving is almost here! I just came back from Hawaii, and here I am, making the switch instantly from summer to fall, ready to kick off this long weekend of Thanksgiving with a DELICIOUS pumpkin pie recipe, that combines both the classic pumpkin pie and the pecan pie, in a vegan and gluten-free version. How cool is that?

Let’s get ready for Thanksgiving!

If you are still looking for some inspiration for your Thanksgiving menu, make sure you check my 40+ Thanksgiving recipes or my 25 vegetarian Thanksgiving recipes where you’ll find delicious savory recipes.

Now the best part: the pumpkin pie, the quintessential Thanksgiving dessert! Last year, I shared my Classic American Pumpkin Pie, made entirely from scratch with wholesome, plain ingredients only, and it has become a great success among everyone who tried it. It’s creamy, soft, with just the right amount of spice, and served on top of a perfect flaky crust. This year I’m back with a completely new version, made entirely vegan and gluten-free, yet equally delicious.

Ingredients for vegan pumpkin pie

The crust : simple, gluten free AND vegan! No refined sugar as I use maple syrup, the ingredients I use for this crust are easy to find :

• Pecans
• Rolled oats
• Rice flour
• Maple syrup
• Coconut oil

The filling: no dairy for an amazing pumpkin pie with coconut milk! Yes! It gives it a mild coconut flavor, that pairs incredibly well with the pumpkin and spices, not to mention the perfect creamy texture. The filling is also very easy to prepare, and does not involve any fancy or difficult to find ingredients:

• Pumpkin puree (NOT pumpkin pie filling!). You can buy it canned or make your own pumpkin puree with real pumpkin or butternut squash.
• Coconut milk. Choose it full-fat for best results.
• Maple syrup. It adds some delicious, smoky flavors to the pie.
• Brown sugar. Dark brown or light brown, both options work and give you a different color of the filling at the end. On the pictures you can see the final result with dark brown sugar, on the video you can see the final result with light brown sugar.
• Spices: cinnamon, nutmeg and ginger.
• Cornstarch. It helps thickening and stabilizing the filling, replacing the eggs.

A vegan pumpkin pie: no dairy, no eggs!

The idea of baking a vegan pumpkin pie was in my mind for quite a while and I really wanted to recreate the exact same texture we have in the classic version (the raw pumpkin pie is not for me, sorry guys). No dairy, no eggs in this recipe. Instead, we use, along with the real pumpkin puree, some coconut milk and cornstarch in order to help the mixture to thicken while baking. The rest is the same: sugar, spices… although you might want to replace the light brown sugar with coconut palm sugar if you would like to. The recipe? Just combined all the ingredients until smooth. SO easy!

… and also a gluten-free crust!

Then I created a gluten-free and vegan crust, made out of pecans and oats. Again, it is ridiculously easy. All you have to do is pulse pecans and oats in a food processor, then add the other ingredients, and line the bottom of the pie dish with the crust. I like to pre-bake the crust to make sure it will hold its shape and won’t let the filling go through afterwards. That being said, I also tried without pre-baking the crust and it works too, so if you run out of time it’s good to have it in mind.

A glossy chai coconut whipped cream + candied pumpkins

Now what makes the pumpkin pie really special are the extra toppings, i.e. the chai coconut whipped cream and the candied pumpkin seeds. The fluffy coconut cream brings some lightness to the entire dessert. The key is to use a very cold can of coconut milk as you want to extract the cream only, so make sure you place it in the refrigerator for at least 3 hours before, ideally overnight. As for the candied pumpkin seeds, this part is completely optional but highly recommended. It brings a sweet crunchy taste to the all dessert and is slightly addictive.

More vegan and/or gluten free desserts:

• No-Bake Chocolate Cashew Cheesecake (Vegan + Gluten-Free)
• 5-Ingredient Snickers Bliss Balls (Vegan + Gluten-Free)
• Caramel Gingerbread Naked Cake (Vegan)
• Healthy Oat-Peanut Butter Cups (Vegan, Gluten-Free if using GF oats)

A last note…

What are your plans for Thanksgiving? Are you hosting or are you the lucky one invited? I’m headed to some friends in Phoenix, Arizona. They are true foodies themselves and I’m thrilled to be taking part of this awesome Thanksgiving to be, bringing my little touch to the menu while tasting some of the most Thanksgiving classic dishes they take from their grandparents. The best. Happy Thanksgiving!

Lastly, if you make this Maple Pecan Pumpkin Pie, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

Vegan gluten-free pumpkin pie with a pecan crust

★★★★★ 5 from 1 reviews

• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 8 slices 1x
• Category: Cakes and Pies
• Cuisine: American
• Diet: Vegan

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Description

This vegan and gluten-free pumpkin pie with a maple pecan crust, a creamy pumpkin filling, and billows of chai coconut whipped cream, is sure to be a win at any holiday gathering.

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Ingredients

Scale 1x2x3x

For the pecan-oat crust:

• 1 1/2 cups (190g) raw pecans
• 1 cup (90g) rolled oats, gluten-free
• 2 Tablespoons rice flour
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 Tablespoons maple syrup
• 4 Tablespoons coconut oil, gently melted

For the pumpkin filling:

• 1 (15 oz./425g) can pumpkin puree
• 1 cup (300 ml) full-fat coconut milk
• 1/3 cup (80 ml) maple syrup
• 2 Tablespoons brown sugar*
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 3 Tablespoons cornstarch
• 1/2 teaspoon sea salt
• 1 teaspoon pure vanilla extract

For the toppings:

• 1 can (13 oz / 403 ml) full-fat coconut milk, very cold
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/3 cup (40g) pumpkin seeds (raw pepitas)
• 3 Tablespoons maple syrup
• Flaky sea salt, for sprinkling

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Instructions

For the crust:

1. Process pecans and oats in the food processor until crumbly (don’t go too long or you might end up with pecan-oat butter). Transfer to a large bowl, add in the remaining dry and wet ingredients, and stir well.
2. Press into the bottom and up the sides of a 9-inch (23 cm) round pie pan and pre-bake for 10 minutes at 350°F (180°C).

For the pumpkin filling:

1. Preheat the oven to 350°F (180°C).
2. In a medium sized mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, brown sugar, spices, cornstarch, salt, and vanilla until smooth.
3. Pour into the pre-baked pie crust and bake for 35-45 minutes, until the pumpkin pie filling has set. Be sure to check half way through baking and cover the crust edges with foil or a crust shield if they are getting dark. It’s okay if it still jiggles a bit, it sets while it cools overnight.
4. Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up over night.

For the toppings:

1. For the coconut cream, make sure you use a can previously refrigerated for at least 3 hours. Extract the solid part (coconut cream) only and beat with a hand mixer until fluffy. Add the spices and beat a little longer. Set aside.
2. For the candied pumpkin seeds, toss together pumpkin seeds with maple syrup in a small bowl. Transfer to a baking sheet lined with parchment paper and toast in the oven at 350°F (180°C) until golden, 10 to 15 minutes. Remove from oven and sprinkle generously with flaky sea salt. Let cool.
3. Spoon the coconut cream over the pie, add the cooled candied pumpkin seeds, and serve.

Notes

* IMPORTANT NOTE: The choice of brown sugar has an impact on the pie’s final result. Use dark brown sugar and you will end up with a pie a little darker, similar to the one you see on the photos. If however you use light brown sugar, the pie will be lighter in color, similar to the one you see in the video. It’s up to you to choose either light or dark brown sugar, both work perfectly in the recipe!

Keywords: Vegan pumpkin pie

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