it’s time to savor in the perfect fusion of two beloved upbeetandkaleingit classics! this unbelievable recipe seamlessly combines the rich flavors of crustless pumpkin pie with the irresistible goodness of pecan bars.
blending the wholesome goodness of organic pumpkin purée, maple syrup, and warming spices with the nutty allure of chopped pecans, this treat captures the essence of the holidays in every bite.
the creamy, dairy-free pumpkin filling, reminiscent of the classic pie, marries with the sticky, caramelized pecan topping inspired by my beloved pecan bars.
here’s the healthy twist – it’s only mildly sweet, i kept it light. want more sweetness? drizzle some maple syrup on top.
while this is perfect for taking to holiday get-togethers, i also crafted Healthy Vegan and Gluten-Free Crustless Pumpkin Pecan Pie as an everyday snacking pie because you deserve that!
it’s loaded with organic pumpkin, a powerhouse of vitamins and antioxidants and the addition of tofu brings in a protein punch, making this pie a satisfying and wholesome snack option.
our choice of sweeteners leans towards the natural side, with maple syrup adding a touch of sweetness without overwhelming your taste buds or spiking your sugar levels.
to keep it gluten-free and light on the tummy, we’ve incorporated arrowroot powder instead of traditional thickeners. you’re welcome to also use tapioca starch or corn starch!
now, let’s talk about the nutty goodness! pecans, a fantastic source of healthy fats and essential nutrients, take center stage in the topping.
paired with vegan butter, this pecan layer not only adds a perfect crunch but also brings in those heart-healthy fats. i love miyoko’s vegan butter for this particular recipe!
and don’t forget the warming and nourishing spices – pumpkin pie spice and cinnamon bring so much flavor too.
as far as cooling the pie, once it is out of the oven, it’s a good idea to let it set overnight!
this allows the flavors to blend and deepen, making it even tastier the next day. besides the improved flavor, the texture sets.
it’s a simple step that is crucial for creating a pie texture. whether you’re enjoying it for a relaxed evening or a fuss-free breakfast, letting the pie set overnight turns it into a flavorful treat that adds a little something extra to your daily snacking routine.
when it comes to topping this goodness, the options are plentiful. for a lighter twist if this is your snacking pie, maybe a dollop of coconut or almond yogurt would be perfect!
the creaminess adds a yummy and tangy contrast to the textures in the pie while keeping it light and dairy-free.
feeling a bit indulgent or serving this at a holiday get together? a scoop of vanilla ice cream or a drizzle of vegan caramel sauce takes this treat to the next level.
the cool sweetness of ice cream or the rich, buttery notes of caramel complement the warmth of the pie, creating a more decadent experience.
if you love Healthy Vegan and Gluten-Free Crustless Pumpkin Pecan Pie, then try these other recipes from upbeetandkaleingitblog!
are you going to make my Healthy Vegan and Gluten-Free Crustless Pumpkin Pecan Pie?!
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Healthy Vegan and Gluten-Free Crustless Pumpkin Pecan PieCourse: Desserts, Snacks, Sweet
used a 9 inch baking pan
for the pumpkin filling:
1 and 1/2 cans (15-ounce cans) organic pumpkin purée
1/3 cup + 2 tbsp maple syrup
1/3 cup arrowroot powder
1/2 tbsp pumpkin pie spice
1/4 cup cashew or almond butter
14 ounces extra-firm tofu (press water out)
1 tbsp vanilla extract
for the pecan topping:
3 cups chopped pecans
1/3 cup maple syrup
4 ounces vegan butter
1/2 tsp vanilla extract
2 tsp cinnamon
2 tbsp arrowroot starch
- preheat the oven to 350°f (175°c).
in a blender or food processor, combine the organic pumpkin purée, maple syrup, arrowroot powder, pumpkin pie spice, cashew or almond butter, extra-firm tofu, and vanilla extract. blend until the mixture is smooth and well combined.
- pour the pumpkin filling into a parchment-lined pie dish or 9 inch cake pan.
bake the pumpkin filling in the preheated oven for 25 minutes.
- while the pumpkin filling is baking, prepare the pecan topping. in a saucepan over medium-high heat, combine chopped pecans, maple syrup, vegan butter, vanilla extract, cinnamon, and arrowroot starch. cook for a few minutes, stirring often, until the liquid absorbs a bit and becomes sticky.
- after the initial 25 minutes of baking, pull out the pumpkin filling from the oven and carefully spread the pecan topping evenly over the top.
place the pie back in the oven and continue baking for an additional 25-28 minutes, or until the filling is set and the pecan topping is golden brown.
- once baked, allow the pie to cool in the fridge overnight before slicing and serving. this is very crucial in order for the pie to set :).