This vegan pie was actually quite simple to make, for each of the fillings you pretty much toss ingredients in a blender and then pour it into the crust. This year we bought two pie pumpkins from Trader Joes and roasted them to make our own pumpkin puree, it was super easy but it made a big difference in the taste of the pie. There was a much deeper and rounded out pumpkin-y flavor that really complemented all the spices.
For the pecan filling we used three different types of syrup which is totally unnecessary... however, if you have all of them anyway it is worth it! The caramel-y is perfect and the texture is unbelievable! When I set out to make a vegan pecan and pumpkin pie I was a bit hesitant because I thought there was no way that you could replicate the texture you get from the many eggs in traditional recipes. The secret I found was tofu and cornstarch! These two ingredients make for the ultimate binder and setting agent.
The pie is super-duper delicious and perfect for someone who likes to have a little of each but doesn't want two pies! Enjoy!
Ingredients (makes one 10" pie)
for the crust*
2 1/2 cups flour
2 tsp sugar
1 tsp kosher salt
1 cup vegan butter, cold and cubed
1/3 cup + 1 Tbs cold water
for the pumpkin filling
10oz pumpkin puree*
2/3 cup coconut milk (150g)
1/4 cup silken tofu (76g)
2/3 cup brown sugar (135g)
1 tsp cinnamon
2/3 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp kosher salt
2 Tbs cornstarch
for the pecan filling
3 Tbs butter (40g)
2/3 cup brown sugar (135g)
1/2 cup corn syrup*(170g)
2 1/2 Tbs cornstarch
1/2 tsp salt
2 tsp vanilla
2/3 cup silken tofu (200g)
1 1/2 cup pecans + more for topping
2 graham crackers for assembly
*homemade crust is optional but it is super tasty! (you are welcome to just use vegan store bought crust)
*most cans of pumpkin puree are 15oz so you may have a little extra, if your interested in making your own pumpkin puree I will leave instructions at the bottom of this post
*instead of corn syrup I like to use 40g of golden syrup + 70g brown rice syrup + 70g maple syrup, I know that it may be hard to find some of these depending on where you live so feel free to use any syrup that works for you
Instructions
1. To make the crust, in a bowl combine the flour, sugar, and salt, add the butter and rub it in with your hands until the mixture is sand-like, then add 1/3 cup cold water and bring it together, if needed add another Tbs of water. Cover and chill for at least an hour before using.
2. To make the pumpkin filling, place all the ingredients in a blender and blitz until smooth and creamy, transfer to a bowl and set aside. Clean & dry the blender.
3. To make the pecan filling, place the butter, brown sugar, syrup/syrups and cornstarch in a small saucepan. Cook on medium, stirring until the mixture comes to a boil. Immediately transfer the mixture to the blender, add the tofu, salt and vanilla and blend until the mixture is smooth and creamy. Transfer to a bowl and set aside.
4. To assemble, roll out, roughly, 2/3 of the dough to be the crust of the 10" pan. Fit the crust to the pan and transfer to the fridge for at least 30 minutes. In the meantime, preheat the oven to 350f. Toast the pecans for about 7 minutes until they are golden and fragrant. Chop them and add to the pecan filling (reserve some for the top)
5. Once the pie crust has finished chilling, cover it with a piece of parchment and some weights (I normally use dry beans). Blind bake the crust for 15 minutes with the parchment and weights and then 3 minutes without. Remove from the oven and let it cool for 15-30 minutes. Roll out the remaining 1/3 of the dough into a long rectangle. Then place the two graham cracker pieces along the half-way line of the pie, drape the crust dough over the graham cracker and seal it to the bottom. Pour in the fillings, one on each half of the pie. Bake at 350f for 60-70 minutes.
6. Once it is done baking, allow the pie to cool for 30 minutes before placing it in the fridge for at least 4 hours or better, overnight. Serve with some coconut whipped cream and enjoy!!
To make homemade pumpkin puree, cut the pumpkin in half, scoop out the seeds and 'goop', cut each half into 3-4 pieces (depending on the size of the pumpkin) and bake on a lined tray in a 350f oven for about 1 hour. Once it is super soft and the skin can easily be pulled off, dispose of the skins and blend the pumpkin until smooth. Store in the freezer for up to a year and in the fridge for 1-2 weeks. Enjoy the puree in waffles, pies, muffins, pancakes, lattes, soups, etc.
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