Vegan Pumpkin Pecan Pie

Vegan Pumpkin Pecan Pie is the best Thanksgiving dessert made with a simple homemade crust, best caramel sauce filling and a crunchy Pecan topping. Surprisingly easy to make and outrageously delicious.

For the pumpkin pie crust – 1 ½ c all-purpose flour – ½ c vegan butter  – 5 tablespoon water For the filling – 1 c coconut cream from 1 can of full fat coconut milk – 1 c brown sugar – 1 can pumpkin puree – ¾ teaspoon ground cinnamon – 1 ½ teaspoon ginger powder – 5 tablespoon corn starch – ¾ teaspoon salt For the Pecan topping – 1 ¼ c Pecans – ¼ c brown sugar

Add flour and butter to a food processor and pulse on high for 5-6 times to break big chunks of butter. With a motor running on low add water and process for 5-7 seconds until the dough starts to pull away from the walls.

Preheat the oven to 350 F. Snug the parchment paper right up against the edges and sides of the pie and fill the pie with pie weights or rice. Bake for 15 minutes. Remove crust from the oven, remove pie weights and the parchment paper. Set the crust aside.

In a small saucepan combine coconut cream and brown sugar. Bring to a boil stirring constantly. Reduce the heat to medium-low and cook until the caramel slightly thickens, about 15 minutes. Remove caramel from the heat and let it cool for 10-20 minutes.

In a blender combine caramel, pumpkin puree, cinnamon, ginger, cornstarch and salt. Blend for a few seconds and creamy and smooth. Pour the filling into the pre-baked crust and bake for 30-35 minutes until the edges are golden.

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