This Maple Vegan Pumpkin Pie is like no other. Besides the fact that it’s entirely vegan; it’s sweet, but not too sweet, full of great spices, and and all around amazing! The pecan + walnut crumbled topping adds a nice crunch and additional sweetness to every bite. This pie is a perfect staple for the Fall season and your Thanksgiving day.
Surprisingly, I’m not a huge fan of Pumpkin Pie when it comes to my favorite pies to eat. However, because it’s the Fall season and this recipe was requested by my readers, I chose to give it another shot. I must say that I am pleasantly surprised at how amazing this tastes! I almost thought it was Sweet Potato Pie (which is my Fave by the way!). Haha.
Unlike most pies which get a bad rep for being kind of firm and almost stringy in texture, this recipe creates a nice smooth and creamy texture that will leave you wanting another slice….and another slice…..and maybe one more!
The pumpkin spices aren’t hiding in this one, so if you love flavor–this pumpkin pie has it right!
To make things even better, this recipe is super duper easy! I literally tossed all the ingredients together in a bowl, mixed well, and wallah! Per usual, I like to use Bob Red Mill’s Unbleached All-Purpose Flour as my “main” favorite brand when it comes to flour. It’s totally organic and it works with my digestive system, since I am sensitive to Gluten. As for sugar, I use organic pure Cane Sugar a lot, however, I love to use organic Brown Sugar for the recipes that need a little of the molasses that brown sugar contains. Unfortunately, there aren’t many brown sugars that are vegan approved, however, the Sugar in the Raw brand is one that is and I love using it! You can shop online for vegan products using Amazon Fresh (My personal Go-to place!) or Jet.com, which has their own Vegan section where you can find many great alternatives for your baking needs or perhaps for cooking, etc.
For an even easier process, I used a store-bought pie crust instead of making my own, which made things seamless. Let it bake for an hour on 350 degrees and you can make the topping once your pie has hit the last 15 minutes mark.
With that being said, this recipe is a great idea for Thanksgiving and it is a sure crowd pleaser in every way! The holiday just wouldn’t be the same without a Pumpkin Pie, right? Your family and friends will be super satisfied and licking their plates at the end of their final bite of this pie (I know I was!).
6 Interesting Facts About Pumpkin Pie:
- Pumpkin pie was not served at the first Thanksgiving, though pumpkins were used in other recipes at the time.
- The first recorded recipe for “modern” pumpkin pie was published in 1796 in American Cookery by Amelia Simmons. It was called ‘Pompkin Pudding.’ The cookbook was the first one devoted to foods native to the Americas.
- Every year, 50 million pumpkin pies are made using Libby’s canned product.
- Nestle bought Libby’s in 1971.
- Morton, Illinois, where the main Libby’s processing plant is located, calls itself the pumpkin capital of the world.
- The world’s largest pumpkin pie weighed over 350 pounds and was made with 80 pounds of pumpkin, 36 pounds of sugar, and 144 eggs.
Maple Vegan Pumpkin Pie
This Maple Vegan Pumpkin Pie is like no other. Besides the fact that it's entirely vegan; it's sweet, but not too sweet, full of great spices, and and all around amazing! The pecan + walnut crumbled topping adds a nice crunch and additional sweetness to every bite. This pie is a perfect staple for the Fall season and your Thanksgiving day.
Must-Haves:
- one 14 oz. can pumpkin puree
- 3/4 cup coconut milk
- 1/2 cup organic brown sugar
- 1/4 cup maple syrup
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 2 tsps pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 store-bought 9'' pie crust (Ensure that it's Vegan approved!)
For the Crumble Topping:
- 1 cup chopped pecan
- 1 cup chopped walnuts
- 1/3 cup organic all-purpose flour
- 1/2 cup organic brown sugar
- 1/3 cup maple syrup
- 5 Tbsps vegan butter (melted)
- pinch of sea salt
- 1 tsp cinnamon
Instructions:
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Preheat oven to 350 degrees Fahrenheit.
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Add the pumpkin puree, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and sea salt to a large bowl and mix until well incorporated.
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Pour the pumpkin mixture into the uncooked 9" pie crust and use a spatula to spread the pumpkin evenly.
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Bake for 60 minutes and make the topping crumble in the meantime.
For the Crumble Topping:
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Add the melted vegan butter into a medium bowl along with the pecan, walnuts, flour, sugar, maple syrup sea salt, and cinnamon.
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Once well incorporated, add the topping to your pumpkin pie during the last 15 minutes before it is fully cooked.
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Let the pie continue to bake for the next 15 minutes and remove it from the oven.
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Let the pie cool for about 30 minutes or so, and enjoy!
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Be sure to let the remaining pie chill in the fridge for a minimum of 4 hours or overnight until set.
Stacey says
October 16, 2017 at 6:56 PMThis looks absolutely amazing and yummy!
Shanika says
October 16, 2017 at 8:01 PMThanks so much Stacey! It is absolutely delicious!
Rheagan says
October 17, 2017 at 1:25 AMLooks delicious! Orange sweet potato also often works as a good substitute for pumpkin if pumpkin is not your thing!
Shanika says
October 17, 2017 at 3:20 AMHi Rheagan, Yes, I usually make Sweet Potato pie, however, a few of my readers wanted to see a pumpkin pie recipe, so I made one! Apparently, pumpkin is a Fall favorite for many! Thanks so much for that bit of information!
LeeAnn says
October 17, 2017 at 1:45 AMMy favorite fall holiday dessert is pumpkin pie so I will definitely be trying this!
Shanika says
October 17, 2017 at 3:19 AMHi LeeAnn! Yes, I do notice that a lot of people love Pumpkin Pie. I am more of a Sweet Potato Gal, however, this one won me over! I do hope that you enjoy it once you give it a try!
Bekah S says
October 17, 2017 at 1:45 AMThis recipe sounds delicious! I cannot wait to try it this holiday see eason!!
Shanika says
October 17, 2017 at 3:18 AMHi Bekah! Yes, it was mostly certainly delicious! Be sure to let me know how this turns out during the holidays!
Jillian says
October 17, 2017 at 2:15 AMThis looks sooo good. My sister is going vegan so Im gonna be sharing this. GREAT photos too. Now Im hungry. lol.
Shanika says
October 17, 2017 at 3:17 AMHi Jillian! Thanks so much! It was really delicious! Wishing your sister best of luck on her new food journey! I do hope that you get a chance to try this recipe!
Amanda says
October 17, 2017 at 3:02 AMThis looks so delicious! I’m not vegan, but I would definitely eat this! Love your little fun facts
Denise says
October 17, 2017 at 12:19 PMI love your recipes always very creative, keep up the good work
Shanika says
October 17, 2017 at 2:29 PMThanks so much Denise! That means a lot! I do hope that you get a chance to try one!
[email protected] says
October 17, 2017 at 12:55 PMTis the season for pies and this looks so yummy!!
Shanika says
October 17, 2017 at 2:26 PMYes, it is the season! Thanks so much Darling!
Rhonda Sittig says
October 22, 2017 at 1:39 AMWho Shanika– this looks super! Love the crumbly nutty topping!! and the pumpkin filling is such a pretty color! Saving this for Thanksgiving… thanks thank! xox
NancyC says
November 12, 2017 at 9:02 PMThis pie sounds yummy with the addition of maple syrup!
Shanika says
November 13, 2017 at 1:21 PMThanks so much Nancy! It was amazing!
Lisa | Garlic & Zest says
October 26, 2018 at 2:10 PMI just made a pumpkin pie this week — never too early, right? Yours looks amazing with that streusel-y topping. You’ve got a serious Yum-factor going on here.
Shanika | Orchids + Sweet Tea says
October 26, 2018 at 2:27 PMWow, thanks so much Lisa! It’s definitely never too early to begin eating Pumpkin Pie! haha!