Let me start by saying that I hope you all had a lovely Halloween, and that I’m so glad it’s over so we can talk about Thanksgiving food.I got a little head start with Wednesday’s Rosemary-Parmesan Cheese Straws, but now I’m going all-in: (more) appetizers and sides and, most importantly, PIES are coming your way, just in time for the biggest food holiday of the year!

This first pie of the season is a little of what you’d expect and a little…not. It’s Pumpkin Pie, but where that usually entails eggs, cream, and loads of sugar, this one is vegan, gluten-free, and contains less than 1/2 cup of sweetener (mostly maple syrup).

…are you still there?If you haven’t clicked away, never to return…well, good. More pie for us.You see, for all the things that this pie is not, it is very much one thing: delicious. Like so good I’m not totally sure why we would eat any other pumpkin pie.The filling is soft and sweet and perfectly spiced and the crust is mostly made of ground toasted pecans. GROUND TOASTED PECANS. And it’s a press-in crust—no rolling required. Does it get better than that?

Um, yes. Yes it does.Both elements come together in the food processor.And the whole pie requires exactly nine ingredients.And it’s actually best if it’s made ahead, so you won’t have to give up valuable Thanksgiving Day oven space.And, again, it’s vegan, gluten-free, and contains just enough sweetener to make it taste like dessert. And make no mistake, it does taste like dessert. I am not the sort of person who is going to get behind a recipe just because it’s “better for you.” Nope. It’s big flavor or go home here at E2 Bakes. If it happens to be somewhat nutritious, that’s just a bonus.Have a great weekend, y’all ❤

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}
makes 1 9-inch pie

Toasted Pecan Crust:
8 ounces (2 cups) raw pecan halves
1/2 cup cornstarch
2 tablespoons coconut oil (melted or solid)
1 tablespoon pure maple syrup
pinch of Kosher or sea salt

Pumpkin Pie Filling:
1 15-ounce can pure pumpkin purée (I like Libby’s)
3/4 cup unsweetened almond milk (or other non-dairy milk)
1/4 cup pure maple syrup
2 tablespoons coconut sugar (or light brown sugar)
1 tablespoon coconut oil (melted or solid)
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice
pinch Kosher or sea salt

For serving (optional):
whipped cream (regular or vegan)

Place an oven rack in the bottom position, leaving about 8 inches of space above it. Preheat oven to 350F.

Scatter pecan halves on a dry rimmed baking sheet. Toast in the oven for 5-7 minutes, or until fragrant. Do not burn. Let pecans cool for a few minutes, or until you can handle them.

Place toasted pecan halves, cornstarch, coconut oil, maple syrup, and salt in the bowl of a food processor (or high-powered blender). Process until no large chunks remain, scraping down the sides as necessary. Transfer mixture to a 9-inch pie plate. Press it into an even layer on the bottom and up the sides. Freeze for 10 minutes.

Wipe out the bowl of the food processor.

Make the filling. Combine pumpkin purée, almond milk, maple syrup, coconut oil, cornstarch, pumpkin pie spice, and salt in the food processor. Process until smooth. Transfer to prepared crust and smooth the top.

Place full pan on a rimmed sheet pan. Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together (more on that here). Bake pie on the bottom rack of the oven for 20 minutes. Remove foil and bake an additional 20-25 minutes, or until turning brown at the edges and firm-looking in the center.

Turn off oven and open door slightly. Let pie remain in the oven for 30 minutes. Do not skip this step.

Remove pie from oven and let cool completely on a rack. Refrigerate for a minimum of 6 hours before slicing and serving. Top with whipped cream, if desired.

Leftover pie will keep in the refrigerator for up to five days.