Is it pecan pie? is it pumpkin pie? As one friend of mine put it: it’s pumpkin pie in a pecan pie costume. A glazed pecan topping makes a great addition to this pumpkin pie recipe. The recipe calls for cooked pumpkin, not canned. It only takes a little more effort and makes a world of difference. While sugar pumpkin (make sure to use sugar pumpkins, carving type pumpkins are not bread for eating and will be far too watery with very little flavor) is the classic choice, most winter squashes, such as butternut, acorn, hubbard, or even sweet potato or yam all work. In fact I probably have made this more times as a sweet potato pie than a pumpkin pie. I also often use a combination pumpkin and yam. If you are in a pinch you can substitute 2 1/2 cups canned pumpkin puree. You can also substitute 2 tsp of your favorite pumpkin pie spice for the spices as well. Serve with your favorite vegan whipped topping or the coconut whipped cream recipe below.

I would recommend at least making the crust and roasting your squash the day before.

To roast pumpkin or squash

Preheat oven to 350°. Cut squash in half and scoop out seeds and strings. Place cut side down on a foil lined baking sheet and bake 45-50 min or until flesh is easily pierced with a fork. Remove from oven and let cool until it can be handled. Scoop out flesh and use.

Pumpkin Pie

3 cups cooked pumpkin or other squash (try 2 cups pumpkin and 1 cup yam)
1/2 cup pure maple syrup (plus more as necessary)
1/2 cup unsweetened soy milk
4 tsp canola oil
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp fresh grated nutmeg
1/4 tsp ground clove
pinch cayenne pepper
1/2 tsp salt
2 Tbsp arrow root powder
1 tsp agar agar powder (use powder, not flakes)

Pie Crust

1 1/4 cup all purpose flour, chilled
1/2 cup non hydrogenated vegetable shortening, cut into pieces and chilled.
1/2 tsp salt
3 Tbsp ice water

Pecan Topping

1 1/2 cup pecan halves
1 Tbsp molasses
1/4 cup maple syrup
1 tsp arrow root powder

Coconut Whipped Cream

1 can coconut cream (or coconut milk, but check cans for the highest fat content, you are looking for one with about 20 grams per serving)
sugar
vanilla extract

To make the crust

In a mixing bowl stir together flour and salt. With a pastry blender or two butter knives cut the shortening into the flour until it resembles course cornmeal. Slowly add ice water and gently stir until the dough is just moist enough to come together into a ball. Wrap in plastic and chill in refrigerator for at least an hour before rolling.

When ready to use, roll on a lightly floured board or between two pieces of parchment. Roll to about a 12 inch circle and transfer to a 9 inch pie plate. Gently press into the plate. Trim to fit, leaving a bout an inch of overhang. Fold overhang under and crimp edges between thumb and finger to create a fluted edge (or simply press into plate if using a fluted plate). If not filling immediately, place back into refrigerator until ready to bake.

Tips: Make sure all ingredients are very cold before starting, especially the shortening and the water (place a cube of ice in a glass of water and measure from there). Be carful to wrk the crust as little as possible, as over working the dough will give you a tough crust. Many crust recipes say to cut the shrtning to the size of peas or hazelnuts which creates a “flaky” crust. Cutting the shortening in finer creates what is known as a “mealy” crust, which will absorb less moisture and is less likely to get soggy.

To make the pie

Preheat oven to 350°. In a blender or food processor combine pumpkin, maple syrup, spices, canola oil, salt, and soy milk. Process until smooth. Taste and adjust sweetener as necessary (not all squash are equally sweet). Add arrowroot and agar and blend to fully incorporate. Transfer to pie shell, cover edge of crust with a foil collar, and bake for 50 min. While pie is baking, mix all ingredients for the topping and set aside. Remove pie from oven, remove foil collar, and spread topping over the top of pie. Place back in the oven and bake for another 20 min. Let cool for at least 2 hours before slicing.

To make the creme

Place the can of coconut cream in the refrigerator to thoroughly chill. Remove from fridge, but do not shake. Open can a scoop out the thick, creamy layer at the top of the can, do not use the wattery layer at the bottom. Place into the bowl of a stand mixer and sweeten and add vanilla to taste. With a whisk attachment, whip on high until fluffy like whipped cream. spoon onto slices of pie.