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Social media and outreach coordinator Becki, advocacy intern Patti, and education director Marji (offscreen, coveting her marvelous camera) working hard to create 200 mini pumpkin pies for guests to feed to the turkeys at tomorrow’s Thank the Turkeys event!
Angela of the wonderfully diverse recipe blog, Oh She Glows, offers not one, but four different styles of vegan pumpkin pie! And get ready for this. No really, get ready - maybe have a seat. She also has a Pumpkin Pie Brownie in a Crunchy Pecan Crust recipe.
Click here for class, rustic, or gluten-free versions of pumpkin pie. See below for brownie pumpkin pie recipe.
Pumpkin Pie Brownie in a Crunchy Pecan Crust
Ingredients:
Pumpkin Brownie Layer
• 1 cup canned pumpkin
• 1/2 cup + 3 tbsp sugar
• 1/4 cup coconut oil, softened
• 3/4 cup white kamut flour (or white)
• 1.5 tsp pure vanilla extract
• 1 tbsp cornstarch (or arrowroot/tapioca)
• 1/4 cup dutch processed cocoa powder
• 1/2 tsp sea salt
• 1/2 tsp baking soda
Pumpkin Pie Layer
• 1 cup canned pumpkin
• 2 tbsp cornstarch (or arrowroot/tapioca)
• 1 tsp pure vanilla extract
• 1/3 cup sugar
• 3 tbsp almond milk
• 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
• Shaved chocolate, for garnish
Pecan Topping
• 1/4 cup margarine
• 1/2 cup Sucanat (or brown sugar)
• 1/3 cup spelt flour
• 3/4 cups chopped pecans (I didn`t have- optional)
Directions:
1. Preheat oven to 350F and grease a pie pan.
2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla,
and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt
and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread
around evenly so it is smooth.
3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small
bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients
to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish
with grated chocolate (I used a lemon zester to grate the chocolate).
4. For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie.
5. Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then
move to the fridge to chill for 1.5 hours.
6. Serves approx 8-12 slices. Serve with vegan ice cream if desired. I love coconut bliss vanilla.
