Vegan Pumpkin Maple Pecan Pie
Vegan Pumpkin Maple Pecan Pie
By Carolyn Scott |
November 18, 2016 2:57 am
Happy Thanksgiving! Having a hard time deciding between pumpkin or pecan pie? The Healthy Voyager has the solution! This vegan Pumpkin Maple Pecan Pie combines the best of both worlds while staying vegan and absolutely scrumptious.
Check out the video here!
2 egg replacers, prepared
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon pecan extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup soymilk
1/4 cup cornstarch
1 unbaked vegan pie crust
1
Prepare pre-made vegan pie crust as per instructions on the box.
2
Preheat oven to 350 degrees.
3
Add pumpkin, soymilk, egg replacers, maple syrup, cornstarch, sugar, pecan extract, cinnamon, nutmeg, ginger, and salt into a bowl and mix until everything is incorporated.
4
Pour in the prepared pie tin.
5
Place on a pan and place into the oven for 45-60 minutes.
6
Place pecans on cookie sheet and roast for 7-10 minutes.
7
Drizzle maple syrup over pecans and mix to make sure they've evenly coated.
8
Place back into the oven for 7-10 minutes.
9
Top pecans with sugar and place on top of cooled pumpkin pie.
10
Serve and enjoy!
Carolyn Scott
Carolyn Scott-Hamilton is an award-winning cookbook author specializing in healthy eating, specialty diets, and green living and travel. In addition to publishing cookbooks, Carolyn is a media spokesperson, holistic nutritionist, plant-based vegan chef and a television personality. Carolyn is frequently a guest on national media, both print and TV, on outlets like USA Today, CNN, NBC News, The Better Show, The Discovery Channel and Martha Stewart, just to name a few. She is also regular contributor to The Huffington Post and Yahoo, as well as many local news and online outlets, making The Healthy Voyager the “Go-To” source for all things healthy and green living and travel.
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