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Vegan gluten-free pumpkin pie with a pecan crust

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Vegan Maple Pumpkin Pie
  • 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

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.

Ingredients

Scale

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

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!

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