A few weeks ago, for Thanksgiving dinner, my mom made Pecan Cream Cheese Pie. It’s kind of like the favourite cake you have for your birthday every year, in that it’s her Thanksgiving specialty, or at the very least, a pie specialty that only comes out a few times a year. And after seeing it pop up again this year, and then watching every one eat it for dessert, and breakfast the next morning, I knew there had to be a vegan version of pecan pie happen in the very near future. Not to mention, after we left that weekend, all the boy talked about for days was how good the pecan pie was and how much he wanted a vegan version to have all to himself.
Having recently made the Apple Galette, I had already done some pie crust experimenting, and was ready to put those efforts to work again. While the crust to the pie is similar to that of the galette, it’s a bit different, with more oat flour and the addition of buckwheat flour. It’s still 100% whole grain and made with no refined sugar. In fact, the whole pie has no refined sugar! I wanted the pecan center to stay caramelly and thick like in the classic corn syrup version, while still being loaded with pecans and relatively healthy. The results were spot on, yielding this thick, saucy filling, loaded with pecans and with a hint of ginger and nutmeg. When you heat it, it just goes to the perfect softness in the middle, but when it’s cold you can sneak a bit straight out of the fridge without the filling running onto the floor. Yep, that happened.
And if you happen to find yourself in a situation where there is absolutely nothing in your house but pecan pie, you can totally even eat this for breakfast. It’s whole grain, has healthy fats and protein from the nuts, and a low glycemic carbohydrate source to kick-start your day. You could even have this for breakfast when your pantry is fully stocked and you have lots of other breakfast options. Because when pecan pie really only happens one time a year, you don’t want to miss out. It’s worth the sacrifice.
Vegan Pecan Pie that has no corn syrup and no refined sugar. Made with a whole grain crust and with a hint of ginger and nutmeg for the filling.
For the Crust
- 2 cups oat flour
- 1/4 cup buckwheat flour
- 1/2 cup sprouted kamut flour
- 1/3 cup coconut oil
- 6 dates, soaked in boiling water
- 3 tbsp water or almond milk
- 1/4 tsp salt
For the Filling
- 12 dates, soaked in 3/4 cup boiling water
- 1 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1 tbsp freshly ground ginger
- 1/2 cup coconut milk
- 1 1/2 tbsp plain flour or gluten free thickener
- 2 cups pecans
For the Crust
- Drain the dates and add to a blender or food processor with the coconut oil and blend until dates are pureed and completely incorporated into coconut oil.
- Meanwhile, add oat flour, buckwheat flour, kamut flour and salt to a large bowl and mix together.
- Add oil mixture and milk/water and stir together, using your hands when necessary to bring the mixture together in a firm, pliable dough.
- Place the dough on a piece of parchment paper and roll out to about a centimeter thick and then place in a pie plate.
- Set aside in a warm place.
For the Filling
- Using a stick mixer, puree dates and the soaking water together, until smooth and a caramel-like consistency.
- Add dates to a small saucepan and stir in cinnamon, ginger and nutmeg. Simmer over medium heat to thicken.
- Meanwhile, in a jar, dissolve flour or thickener in the coconut milk, by shaking them together.
- When date mixture is just about boiling, add pecans and simmer for an additional 5 minutes.
- Add coconut milk mixture, stir to thicken (about 2-3 minutes), and then remove from the heat.
- Pour the pecan mixture into the crust, and place in the oven, preheated to 375 degrees Fahrenheit. Bake for 30-35 minutes, or until the top and edges are golden.
- Remove from the oven and place on a cooling rack.
- Enjoy warm, or store leftovers covered in the fridge for 3-4 days.