Today I make the most delicious ooey, gooey vegan pecan pie in time for a perfect Thanksgiving!
It is the perfect combination of maple, pumpkin, and cinnamon flavors that bring together this pie. It is such a delicious dish that you’ll be wishing that every night is Thanksgiving! The toasted and glazed pecans on top really set it off. Let me know if you try it!
Crust Ingredients: Makes 1, 9″ crust
3 cups of bran flakes – turn into crumbs with the help of a mixer
Put in bowl with
1/4 cup sugar
1/3 cup of Miyoko Butter or 1/3 cup Coconut Oil (melted)
Pinch of salt
1 teaspoons pumpkin pie spice (add more if you like)
1/2 teaspoon cinnamon (add more if you like)
Mix thoroughly in a bowl
Filling ingredients:
3 TBSP of flax meal added to nine TBSP 9 tblsp water, Sitr together until totally dissolved.
Put in bowl with
1/4 cup brown sugar
3/8 cup maple syrup
1/4 cup Miyoko’s Vegan Butter (melted)
Pinch of salt
1 teaspoons pumpkin pie spice (add more if you like)
1/2 teaspoon cinnamon (add more if you like)
Mix thoroughly in a bowl
1.5 cups halved – pecans – add in last
Thin out crust mix until it covers all sides and bottom of pie pan. Fill with filling. Bake for 35 minutes at 350 degrees. Let sit for at LEAST 4-5 hours and up to 20-24 hours. ENJOY!
Vegan Coconut Whipped Cream (optional)
For a thicker and even sweeter filling (my preferred!) try:
1.5 Cups Pecan halves (give or take)
¾ Cup Maple Syrup
¾ Cup pitted Medjool date halves
2 Tablespoons Flax Meal
¼ Teaspoon Salt
½ Teaspoon Pumpkin spice (or more!)
½ Teaspoon Cinnamon (or more!)
Add ½ cup of Pecans and all other ingredients in a food processor. Hit go.
Layer pecan halves on the bottom of your pie crust
Fill in with filling
Layer pecan halves on the top of your pie crust.
Back for 30 minutes on a pre-heated over of 350. Let set for AT LEAST 2 hours if not 4.
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Thank you to WGN Radio which airs all of the Awesome Vegans Podcasts! In addition, Elysabeth can be heard live on WGN Radio hosting, Nightside, from 11p-1a, periodically every month. Happy holidays!
