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Slice of Vegan Pumpkin Pie Recipe With Pecans

Vegan Pumpkin Pecan Pie

It's so much more than Vegan Pumpkin Pecan Pie. It's a flavorful egg-free and dairy-free dessert made with a simple homemade crust, best caramel sauce filling and a crunchy Pecan topping. Surprisingly easy to make and outrageously delicious, this fall treat is sure to impress your family and friends. 
Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Chill time 1 hour
Total Time 2 hours 30 minutes
Servings 10
Author Iryna


For the pumpkin pie crust

For the filling

For the Pecan topping


To make a pumpkin pie crust

  • Before you start, make sure that all ingredients are cold. I recommend placing flour and water in a refrigerator for at least 30 minutes. The same goes for the food processor. The colder it is, the easier it will be to make a crust.
  • Add flour and butter to a cold food processor and pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add water and process for 5-7 seconds until the dough starts to pull away from the walls. (Note 1)
  • Shape the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
  • Prepare two sheets of parchment paper, about 16 inches in diameter. Place a chilled dough on first sheet of parchment paper, cover with a second sheet and roll out the dough into a 14-inch circle.
  • Remove the top sheet of parchment paper and place pie pan on top of the exposed dough. Place one hand on a pie pan and another hand under the second sheet of parchment paper and gently flip it. Remove the second sheet of parchment paper and ease the dough into a pie pan trimming and crimping the edges. Place the crust in a freezer for 30 minutes.
  • 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. Make sure the cover the bottom entirely.
  • Bake for 15 minutes. Remove crust from the oven, remove pie weights and the parchment paper. Set the crust aside.

To make the filling

  • While crust is baking, 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.

To make Pecan topping

  • While pie is baking, heat a small skillet over medium heat. Add Pecans and toast for 3 minutes stirring from time to time. Add sugar and stir constantly until sugar dissolves and coats the Pecan, about 1 minute. Remove pie from oven and top with toasted Pecans.
  • Serve pumpkin pecan pie with whipped coconut cream and a dash of cinnamon.


Note 1
If after 7 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.