I’ve been making this Vegan Pumpkin Pie with GF Pecan Crust for my Thanksgiving, as well as family and guests for several years now and I always receive the highest praise! It is rich in spices, lower that other pies in sweetness, and is not overwhelmed by coconut flavor like some vegan pies. And while you may think you need a traditional flour pie crust for pumpkin, I swear to you, this pecan crust is SO MUCH BETTER! It adds flavors of buttery salted caramel and pecans and is the perfect offset for the less sweet filling. You’ll never want a store-bought pie again after trying this! And, even your non-vegan, non-gluten-free friends will ask you to bring this Pumpkin Pie again to your next holiday event.
I found a post by Angela Liddon of Oh She Glows describing 3 different pumpkin pie fillings, and 3 different crusts to choose from. Rather than sort through links to find each part of the recipe, I’ve re-written it simplifying for myself to only the best filling and the best crust! This utilizes her “Classic Pumpkin Pie Filling” with her Gluten-Free “Sweet & Salty Spiced Pecan Crust.” It’s absolutely fabulous, as many of her recipes are.
Making pumpkin pie from scratch may seem daunting, and it does take time to bake and to chill. And this Vegan Pumpkin Pie with GF Pecan Crust takes a few ingredients you may not have just sitting in your pantry. However, when all ingredients are collected, it is really quick to prep and I’ve never had it turn out poorly. It’s so much better than any other pumpkin pie you’ve had, you’ll agree it’s SO WORTH the effort to make a shopping list and put it together. I've even converted "non-pumpkin pie eaters" to believers with this pie!
This pie requires chilling for several hours to 'set' the filling, which makes it the perfect make-ahead pie for your Thanksgiving or other feast. Make it the day before and forget about it in the refrigerator. It will be perfect when you slice into it after your meal.
Be sure to pick up a topping while you’re shopping for ingredients. Sometimes I warm up slices in the microwave to serve; other times I like it best cold from the refrigerator. Try it both ways and decide your favorite way! Fantastic served with vegan vanilla ice cream, or coconut or oat (dairy-free) whipped topping (I just buy this from the store rather than try to whip my own).
FODMAPs: this pie contains pumpkin, oat flour, and pecans, all of which can accumulate Fructans, in higher quantities. A small slice of pie should remain low-FODMAP, however, borderline moderate in Fructans. It is going to be far lower in FODMAPs than your grandma’s pumpkin pie because there is no dairy and no wheat. Vegan Pumpkin Pie with GF Pecan Crust is definitely a better option and after tasting it, you’ll never want to go back anyway.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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