Classic Vegan Pumpkin Pie With Pecan 'Shortbread' Crust

This recipe makes 1 standard depth 8-9" pie. See notes for a deep dish pie.

The Crust:

Preheat the oven to 400F or 205C.

Make the crust according to the recipe linked at the top of the post. Add the pecans and sugar (if using) to the dry ingredients, prior to adding the vegan butter.

After chilling the dough for 30 minutes, roll out it out into a 12-inch diameter circle (about ¼- ⅛ inch thick). Place into the pie pan, gently pressing it to the bottoms and sides.

Poke holes in the bottom of the crust. Lay a sheet of parchment paper in the bottom of the crust and fill with pie weights (or dried beans).

Bake at 400F for 6-7 minutes. Remove from the oven, remove the pie weights, and let cool completely before filling.

The Filling:

Preheat the oven to 400F or 205C.

In a food processor, combine the pumpkin puree, non-dairy milk, cornstarch, maple syrup, brown sugar, vanilla extract, and pumpkin pie spice. Pulse until all the ingredients are well combined, and the mixture is smooth.

Transfer the pumpkin pie mixture into the cooled crust, smoothing the top with a spatula.

(Optional) Roll out the remaining pie crust dough to about ¼ inch thick, and cut into leaf shapes. Place the dough leaves on the top of the pumpkin mixture in a radial pattern along the outer edge.

Brush the vegan egg wash on any exposed crust.

Bake covered with aluminum foil for 15 minutes at 400 F (205C).

Reduce the heat to 350F or 175C, remove the aluminum foil, and bake for another 25-30 minutes.

Let the pie cool completely before serving. The pie will set up completely after cooling for 3 or 4 hours at room temperature, or for a few hours in the fridge.

Top with coconut whipped cream or candied pecans.