Vegan Pumpkin Pecan Pie + Coconut Oil Crust

     Halloween is just a few days away and pumpkins are everywhere! This can only mean one thing....PUMPKN PIE!!! I love pumpkin pie and every year I cannot wait to make them! This recipe is different because it has a bit of a pecan-pie topping on it! Its super delicious, totally vegan and perfect for Fall!

    Most pumpkin pie recipes call for evaporated milk and/or eggs, but this recipe doesn't need either one! It has very few ingredients, but a ton of flavor! I love the addition of pecans on the top because it has great texture to the pie! The crust is the flakiest vegan crust I've ever made or tried! Its great for pies, cobblers, or pie-crust cookies!

Ingredients:
(Crust)
1 1/4 c Flour
1 tsp Salt
1/2  cup Coconut Oil (Solid)
3-4 TBS Cold Water

(Filling)
1 15 oz Can Pumpkin Puree
1/2 c Maple Syrup
3 TBS Flour
2 TBS Pumpkin Pie Spice
1 tsp Vanilla
1/4 c Almond Milk

(Topping)
3 TBS Coconut Oil
3/4 c Pecans
1/2 c Brown Sugar
4 TBS Maple Syrup
2 TBS Flour
Pinch of Salt

     Start by making the crust. Make sure the coconut oil is fairly solid, you don't want it to be liquid at all. Mix the dry ingredients together and then use a fork to 'cut' the coconut oil into the flour-mix.

    Then, slowly add the cold water until a dough forms. Place it in the fridge while we move on to the pumpkin pie filling!

     Add all the ingredients to a bowl and mix it well. The coconut oil here can be melted or at room temp.

 

     Keep in mind that, the more pumpkin pie spice you add, the darker the pie will be. I added quite a bit, so my pie is fairly dark, but extra flavorful!

     Now, its time to roll out the dough! Roll it out to fit your greased pie dish on a floured surface. Then, place the dough into the pie pan and clean up the edges.

 

It doesn't have to be perfect, rustic is pretty too! Now, pour in the pumpkin pie filling.

     You could bake it right now, but this is a pumpkin PECAN pie, so we aren't done yet! Lets make the pecan topping now!

     Melt the coconut oil, maple syrup and brown sugar together. Then add in the salt, flour and pecans. It works best if the pecans are chopped or broken up just a bit.  Add it on top of the pie as evenly as you can.

    Now its time to bake! Set the oven to 425 F and bake for 60-90 minutes or until a knife inserted in the middle comes out clean!

    Allow to cool before slicing! I love my pumpkin pie served warm with a cup of coffee, but most people like it cold with a scoop of ice-cream(coconut would be really good!)!

     I hope you have enjoyed this recipe post! Pumpkin pie is one of my favorite pies, so I hope you find this recipe as delicious as I did! I think the pecans add something different and really delicious to this traditional pie!

Please share this with your friends and family to make sure everyone has a great pumpkin pie recipe this season!

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I post every Friday! Have a Happy Halloween!

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H. Banana