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The Party Vegan's Pecan-Pumpkin Pie Recipe


Your favorite pumpkin pie just got better with a luscious pecan topping that adds a wonderful flavor and texture to this Thanksgiving institution. Since this pie needs to refrigerate for several hours before serving, it’s an ideal make-ahead dessert. It can be made up to a day in advance, although I think it tastes best if eaten on the same day that it is made.

Adapted from "Party Vegan" by Robin Robertson.


For the crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ½ cup vegan margarine, cut into small pieces
  • 3 tablespoons ice water, plus more if needed

For the topping:

  • 1 cup coarsely chopped pecans
  • 1/3 cup pure maple syrup
  • 2 tablespoons vegan margarine, melted

For the filling:

  • One 16-ounce can solid-packed pumpkin
  • 4 ounces firm silken tofu, drained and patted dry
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder


For the crust:

In a food processor, combine the flour, sugar, and salt, pulsing to blend. Add the margarine and pulse to combine until the mixture resembles coarse crumbs. Add the water a little at a time and pulse until the dough just starts to hold together. Remove the dough from the food processor and shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.

For the topping:

In a small bowl, combine the pecans, maple syrup, and margarine. Stir to combine. Set aside. Preheat the oven to 350 degrees.

For the filling:

In a food processor, combine the pumpkin, tofu, maple syrup, and vanilla, and process until well blended. Add both sugars, cinnamon, allspice, ginger, nutmeg, cloves, salt, cornstarch, and baking powder. Process until smooth and well combined.

Roll out the dough on a lightly floured work surface to about 10 inches in diameter. Fit the dough into a 9-inch pie plate. Trim and flute the edges. Pour the filling into the crust. Bake for 30 minutes.

Remove from the oven and sprinkle with the pecan topping. Return to the oven and bake 30 minutes longer. Let cool to room temperature on a wire rack, then chill in the refrigerator for 5 hours or until set.

Click here to see A Vegan Holiday Dinner from the Party Vegan.