Vegan Maple Pecan Pumpkin Pie Recipes
CAROLYN SCOTT
Happy Thanksgiving! Having a hard time deciding between pumpkin or pecan pie? The Healthy Voyager has the solution! This vegan Pumpkin Maple Pecan Pie combines the best of both worlds while staying vegan and absolutely scrumptious. Check out the video here!
Provided by By Carolyn Scott | November 18, 2016 2:57 am (function(d, s, id) { var js, fjs = d.getElementsByTagN
Yield 8
Number Of Ingredients 12
Steps:
- 1 Prepare pre-made vegan pie crust as per instructions on the box. 2 Preheat oven to 350 degrees. 3 Add pumpkin, soymilk, egg replacers, maple syrup, cornstarch, sugar, pecan extract, cinnamon, nutmeg, ginger, and salt into a bowl and mix until everything is incorporated. 4 Pour in the prepared pie tin. 5 Place on a pan and place into the oven for 45-60 minutes. 6 Place pecans on cookie sheet and roast for 7-10 minutes. 7 Drizzle maple syrup over pecans and mix to make sure they've evenly coated. 8 Place back into the oven for 7-10 minutes. 9 Top pecans with sugar and place on top of cooled pumpkin pie. 10 Serve and enjoy!
VEGAN PECAN PIE
This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.
Provided by Petra Paredez
Yield Makes one 9-inch (23-cm) pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (205°C).
- In a large bowl, combine the sugar, flour, and salt. Mix thoroughly with a whisk so that the starch is evenly dispersed, then whisk in the coconut oil. Add the maple syrup and whisk thoroughly, followed by the almond milk and vanilla.
- Place the pie dish with bottom crust on a baking sheet. Pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Sprinkle the pecans over the top or arrange the nuts in concentric circles if you'd like an especially elegant presentation. Bake the pie for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 40 minutes more. The filling should be thick and bubbling at the edges.
- Transfer the pie to a cooling rack and allow to cool to room temperature before serving. The pie will keep for up to 1 week at room temperature.
PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY
Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (215˚C).
- In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
- Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
- Place the pie crust in a 9-inch (23 cm) pie pan and shape.
- Carefully pour pie filling into pan.
- Bake for 15 minutes at 425˚F (215˚C).
- Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
- For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
- Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
- Once cooled, crush the caramelized pecans in a plastic bag.
- Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams
MAPLE PECAN PUMPKIN PIE
A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- heat oven to 375*F.
- line a 9" pie pan with pastry, crimp or flute crust, set aside.
- in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
- pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
- remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
- arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
- in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
- gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
- serve pie with whipped cream.
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