Pumpkin Pecan Pie

Name: Pumpkin Pecan Pie
Yield: Makes 8 to 10 servings
Ingredients: ¼ teaspoon ground cinnamon; 1 (14-ounce) can full-fat coconut milk; ½ teaspoon vanilla extract; ¾ cup confectioners’ sugar; 3 tablespoons cornstarch; ⅔ cup maple syrup; 1½ cups pecan halves; 1½ cups whole wheat pastry flour; 1 teaspoon agar powder; ¼ cup vegan butter or coconut oil; 1 tablespoon granulated sugar; 2 tablespoons arrowroot powder; ½ teaspoon salt; 2 tablespoons plain nondairy milk; ½ teaspoon ground cinnamon; 1 cup pumpkin puree; ⅓ cup granulated sugar; ½ cup vegan butter; 3 tablespoons plain nondairy milk; ¼ teaspoon ground nutmeg; ½ cup pumpkin puree; 1 tablespoon ground flaxseeds; ¼ cup dark brown sugar, firmly packed, or coconut sugar; ¼ teaspoon ground ginger; 2 tablespoons cornstarch; Lightly grease a 9-inch round pie pan.

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

Sweet Vegan Treats

By Hannah Kaminsky

Published 2019

About

At last, a delicious resolution to the pumpkin vs. pecan pie battle. While I have never felt that either pie was worthy of all the hype, it appears they simply needed to be combined in order to achieve their full potential. Straight pumpkin pie strikes me as monotonous in texture and flavor, while standard pecan pie tends to be tooth-achingly sweet. However, when I brought them together in one crust, the two fillings seemed to accentuate one another’s strengths, while diminishing any negati