Vegan Pecan Bourbon Pumpkin Pie

Vegan Pecan Bourbon Pumpkin Pie

Mitchell’s birthday is in November so this year I decided to make a vegan pecan bourbon pumpkin pie.

It was perfect!

The pumpkin filling was perfectly balanced by the crunchy candied pecans.  It was like a pecan pie and pumpkin pie had a baby… and bourbon may have been involved. Surprisingly, it wasn’t overly sweet but rather addicting. I was going to share with our neighbors but we managed to eat the whole thing in 2 days, savages.

The first time I made a vegan pumpkin pie, I used tofu and it was so gross guys. It was our first Thanksgiving eating plant-based, and I was a newbie. It became my number 1 goal to find the perfect egg replacement and to make the best pumpkin pie filling. This is it.

Not even the pickiest child will know its vegan–I promise.

It turns out that pumpkin puree actually acts as a binder, consequently you just need a little bit of cornstarch to help it solidify. Easy Peasy! The pecan pumpkin filling is naturally gluten-free. You can easily convert this recipe GF by substituting the crust. Otherwise, this crust recipe is fantastic.

I recommend a shot of espresso or french press and a little bit of cocowhip to complete the dish. Enjoy with your loved ones, Happy November everyone!

Vegan Pecan Bourbon Pumpkin Pie


  • 1 pie crust
  • 1 15oz can of pumpkin
  • 1/2 C + 1 Tblspn organic brown sugar
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 2 1/2 Tbsp corn starch
  • 1 Tbspn bourbon
  • 1 tsp vanilla
  • 1/3 C unsweetened almond milk
  • 3 Tbsp molasses
  • 1 Tbsp vegan butter
  • 2 C pecan halves


  1. Preheat oven to 375. Prepare pie crust.
  2. In a large bowl combine the pumpkin, 1/2 C brown sugar, pumpkin pie spice, and 1/4 tsp salt.
  3. Stir in the corn starch until combined well... add the bourbon to the almond milk measurement for a total of 1/3 C liquid, then stir in the almond milk-bourbon-mixture and vanilla.
  4. Pour pumpkin mixture into pie crust. Bake 35 minutes or until edges puff and center is almost set.
  5. Meanwhile in a small sauce pan, combine molasses, vegan butter, and 1 tbsp brown sugar. Cook and stir over low flame until sugar is dissolved and butter is melted.
  6. Stir in pecans, and then after the timer goes off, spoon the pecan mixture as a layer on top of the pie, and bake an additional 10 minutes.
  7. Let cool completely, chill for 2 hours (best if refrigerated overnight).
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