Maple Pecan Pumpkin Pie
For a wonderful and season appropriate dessert, try making maple-pecan pumpkin pie. It's an easy recipe anyone can make but you'll impress guests or family with this pumpkin pie because it's simply delicious. Try it today!
Ingredients
- 2 egg replacers, prepared1
- 1 (16 ounce) 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
- Maple Pecans:
- 4 ounces pecan halves (about 1 cup)
- 2 tablespoons pure maple syrup
- 1 tablespoon sugar
Instructions
- Prepare pie shell. Preheat oven to 350 degrees F.
- In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.
- Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.
- Cool on wire rack and add maple pecans on top.
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Spread the pecans in a roasting pan and bake until lightly toasted, about 8 minutes.
- Pour the maple syrup over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 7-10 minutes.
- Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely before placing on pie.
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