Pumpkin Maple Pecan Pie

On this Thanksgiving episode of Healthy Voyager, Carolyn Scott combines the two most popular pies at Thanksgiving together! It starts with making the pumpkin pie first and then the crunchy, gooey pecan topping afterward. Have the best of both worlds with this pie!


Egg replacer 2 (prepared)
Canned pumpkin 16 Ounce (1 can)
Sugar 1/2 Cup (8 tbs)
Pure maple syrup 1/4 Cup (4 tbs)
Pecan extract 1 Teaspoon
Salt 1/2 Teaspoon
Ground cinnamon 1 Teaspoon
Nutmeg 1/2 Teaspoon
Ground ginger 1/4 Teaspoon
Soymilk 1 Cup (16 tbs)
Cornstarch 1/4 Cup (4 tbs)
Vegan pie crust 1 (unbaked)


Please watch the video for directions.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8