In preparation for Gratitude Day, we decided to bake a vegan pumpkin pecan pie the night before. We used a recipe out of “Going Wild in the Kitchen” by Leslie Carter, with slight modifications based on what we had available and what we thought would taste better.
The pie crust was super simple and delicious. We mixed together whole wheat flour, canola oil, agave syrup, vanilla extract, and sea salt and then pressed the dough into our huge cast iron pan. We pre-baked the crust at 375 degrees for about ten minutes, until the crust was lightly browned. For the filling we combined pecans, canned pumpkin, brown sugar, cinnamon, nutmeg, and fresh ginger, pureeing until smooth. We then added the filling to the crust, decorated with some left over pecans, and popped it back into the oven for another fifteen minutes.
When we brought the pie out of the oven it smelled amazing. We wanted to scarf it down right then and there. We had to keep reminding each other that we had made the pie specifically for Gratitude Day, for not only us, but for family to enjoy.
The next day after our amazing vegan feast I popped the pie in the oven for a reheat, then served it with a big scoop of vanilla bean coconut ice cream made by Cafe Gratitude. DELICIOUS!