Imagine a dessert so decadent, so incredibly delicious, that it shatters every stereotype about vegan and gluten-free baking. This Pumpkin Pie with Maple and Pecans is not just a recipe—it's a culinary revolution that will make even the most skeptical dessert lovers swoon. Packed with rich, autumnal flavors and a creamy texture that defies dietary restrictions, this pie is about to become your new seasonal obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 gluten-free pie crust
- 2 cups pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 1/4 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie bakes evenly and achieves a perfect golden crust.
- Prepare your gluten-free pie crust according to the package instructions or your favorite homemade recipe. Once ready, fit it into a 9-inch pie pan and set aside.
- In a large mixing bowl, combine the pumpkin puree, maple syrup, coconut milk, chopped pecans, cinnamon, nutmeg, ginger, salt, and cornstarch. Use a whisk or a hand mixer to blend the ingredients until smooth and well incorporated.
- Pour the pumpkin mixture into the prepared gluten-free pie crust, spreading it evenly with a spatula.
- Bake the pie in the preheated oven for about 50 minutes, or until the filling is set and the edges of the crust are lightly golden. You can check for doneness by inserting a toothpick into the center; it should come out clean.
- Once baked, remove the pie from the oven and let it cool at room temperature for at least 10-15 minutes. This will help the filling firm up a bit more.
- For optimal flavor, refrigerate the pie for at least 2 hours before serving. This allows the flavors to meld beautifully.
- When ready to serve, slice the pie into 8 equal pieces. Optionally, top each slice with additional chopped pecans or a drizzle of maple syrup for an extra touch.
- Enjoy your delicious Vegan Gluten-Free Pumpkin Pie with Pecan and Maple, perfect for any occasion!
Tips
- • For the smoothest filling, ensure all ingredients are at room temperature before mixing. • Don't rush the cooling process—letting the pie rest allows the filling to set perfectly. • Toast your pecans lightly before adding them to enhance their nutty flavor. • Use a high-quality, thick coconut milk for the richest, creamiest texture. • If the pie crust edges start browning too quickly, cover them with aluminum foil. • For a picture-perfect slice, use a hot knife (run under hot water and wiped dry) when cutting. • Store the pie in the refrigerator, where it will keep beautifully for up to 4-5 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 0mg
