November 23, 2012
Get ready for fall by cooking up a storm. The cool, but cozy, season offers different tastes for our palate and is a great transition into winter. Every Friday, we will be providing some of the most delicious, vegan autumn recipes that will surely make your fall that much more enjoyable. Bon appétit!
Thanksgiving just isn’t the same without dessert. Try something new this year, and go healthy, with The Healthy Voyager’s twist on pumpkin pie. You can indulge all you want and not feel any guilt. Now, that’s a happy Thanksgiving! Be sure to check out her other recipes for a healthy, yet yummy, holiday.
Maple-Pecan Pumpkin Pie
2 egg replacers, prepared
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon pecan extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup soymilk
1/4 cup cornstarch
1 unbaked vegan pie crust
Maple Pecans (below)
• Prepare pie shell. Preheat oven to 350 F.
• In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.
• Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.
• Cool on wire rack and add maple pecans on top.
Makes 1 cup
4 ounces pecan halves (about 1 cup)
2 tbsp. pure maple syrup
1 tbsp. sugar
• Position a rack in the center of the oven and preheat to 350 F.
• Spread the pecans in a roasting pan and bake until lightly toasted, about 8 minutes.
• Pour the maple syrup over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 7-10 minutes.
• Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together.
• Pour onto a baking sheet and cool completely before placing on pie.