Vegan Pecan Pie
This pie has all the delicious flavor and texture of a traditional pecan pie but is vegan-friendly.
Serve this pie with a plant-based whipped cream or vanilla ice cream.
- For the crust
- 7 ounces light, gluten-free Pastry flour
- 2 ounces sugar
- 1 pinch salt
- 2 tablespoons cold Soy creamer
- 3 ounces cold Margarine (or vegan butter)
- Margarine (for the baking dish)
- 1 tablespoon ground Hazelnuts
- gluten-free Pastry flour (for working the dough)
- Legume (for blind baking)
For the dough, mix the flour with the sugar, salt, soy creamer and margarine and knead to make a smooth dough. Form into a ball, wrap in plastic and refrigerate for at least 1 hour.
Preheat the convection oven to 350°F. Grease the pie dish with margarine and sprinkle with ground hazelnuts.
Roll out the dough on a floured surface to the size of the baking dish, place into the mold and form a small border. Cover with parchment paper and beans and blind bake for about 30 minutes.
Take the crust out of the oven, remove the paper and beans and allow to cool.
For the filling, dice the pumpkin flesh coarsely and cook until tender in 1-2 tablespoons water, about 15 minutes . Drain well and mash. Heat the cream with the sugar and pour over the coarsely chopped chocolate in a bowl. Stir with a spatula gently until the chocolate has melted. Add the margarine and mix well. Mix 3-1/2 oz of shelled pecans, along with the Bourbon and the pumpkin puree into the chocolate mixture. Spread the mixture into the crust and top with the remaining pecans in a circular decorative pattern. Cover and refrigerate 2 hours until set and serve.