Pecan Pumpkin Pie Non Dairy Recipe

This decadent vegan pecan pumpkin pie is the perfect Thanksgiving centerpiece! Skip the dairy and enjoy all the warm, spiced flavors of autumn with this easy-to-follow recipe. Rich, creamy, and utterly delicious, this pie is guaranteed to impress your guests. Get ready to make this year's Thanksgiving unforgettable!

Prep Time 20 mins
Cook Time 65 mins
Calories 3127.2 kcal
Protein 70g
Rating 5.0 (2 Reviews)
Pecan Pumpkin Pie Non Dairy 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pecan Pumpkin Pie Non Dairy

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How to Make Pecan Pumpkin Pie Non Dairy

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together 1 large egg (or flax egg for vegan option), 1 (15 ounce) can pumpkin puree, 1/3 cup granulated sugar, and 1 teaspoon pumpkin pie spice.
  3. Pour pumpkin mixture into your prepared pie crust (9-inch).
  4. In a separate bowl, whisk together 2 large eggs (or 2 flax eggs), 1/2 cup light corn syrup, 1/2 cup granulated sugar, 1/2 cup vegan margarine (melted), and 1 teaspoon vanilla extract.
  5. Gently fold in 1 cup pecan halves.
  6. Carefully spoon the pecan mixture over the pumpkin layer.
  7. Place the pie on a baking sheet to catch any spills. Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. Let cool completely before serving.

Nutrition Information (Approximate per serving)

Sodium

59 g

Sugar

933g

Fat

150g

Carbs

136g