Old School Middle Eastern Recipes with Some Modern Day Twists

Vegan Pumpkin Pie with Oat Pecan Crust

Vegan Pumpkin Pie with Oat Pecan Crust

Our Nana always hosted wonderful Thanksgiving parties at her house. I remember her always running around the kitchen, making traditional Thanksgiving dishes, and, of course, I couldn’t wait to dive into her homemade apple pie. She is one of the greats at party hosting. Our Mom and Baba continue to carry that tradition by hosting many family parties at our house, and all of us (the Three Teas) are always tasked with different cooking , cleaning, and setting up duties throughout the day.

I am usually tasked with making stuffing and green beans for Thanksgiving. But within the past few years, I have gotten into pie making… And have (hopefully) improved from experimenting with onion jam filling (a story for later) to being the designated pie-maker at Thanksgiving. This new pumpkin pie recipe helps carry the family Thanksgiving pie tradition with a modern twist.

I was excited to experiment with vegan pumpkin pie! When I first started making pies, my mom continued to let me know that having a slightly salty pie crust balances the sweetness of the filling. The warm flavors found in pecans, oats, and almonds nicely complements the maltiness of the pumpkin pie filling. I’m excited for you all to share your thoughts! I’m hoping that this recipe will cater to many dietary restrictions but of course with great flavor! Enjoy!

This recipe is great for both a full pie or you can use cupcake tins to make individual pie cups.

Vegan Pumpkin Pie with Oat Pecan Crust

Prep Time20 mins
Cook Time50 mins
Course: Dessert
Cuisine: Pie

Ingredients

Crust

  • 1 cup whole pecans
  • 1/2 cups blanched almonds
  • 1 1/2 cups oat flour
  • 3 tbsp cold vegan butter
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tbsp melted coconut oil
  • 1/3 cup cold water

Pumpkin Filling

  • 2 1/2 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 2/3 cup Califia Unsweetened Better Half
  • 1 tbsp melted coconut oil
  • 1/4 cup cornstarch
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

Instructions

Crust

  • Heat oven to 375 F
  • Add pecans and almonds to food processor. Pulse until coarsely ground
  • Add oat flour, chopped vegan butter (cold), sugar, salt, cinnamon, and melted coconut oil to the food processor. Pulse with the nut mixture until all are combined
  • Add cold water and pulse until mixture starts sticking together and can be packed into a pie tin
  • Pack crust in either a pie tin or cupcake tins (for individual servings)
  • Bake crust for 10 minutes. Do not brown your crust or it will get overdone when the filling bakes in the oven

Pumpkin Filling

  • Keep oven heated at 375 F
  • Add all ingredients to a blender and blend until combined
  • Add pumpkin filling to baked crust. Cook in oven for 40 minutes. If the pie crust begins to brown during the first half of the bake, cover with aluminum foil to prevent from burning



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