Pumpkin Pie with Cranberry Pecan Streusel

A vegan pumpkin pie topped with a cranberry pecan streusel. With a hit of orange and vanilla, a dash of pumpkin pie spice, and lightly sweetened with maple syrup this vegan pumpkin pie is ready for the oven in less than 10 minutes. A touch of elegance is added to this classic Thanksgiving dessert by including seasonal favorites: cranberries and pecans.

A slice of vegan pumpkin pie with cranberry pecan streusel topping sitting on a white plate with the whole pie resting on a white cloth in the background.

Get ready for your house to smell like a small slice of autumn heaven. Or rather, a large pumpkin pie. Made with fewer than 15 ingredients this dessert is going to be a show-stopper at Thanksgiving dessert.

Vegan Pumpkin Pie

Now, I don’t know about you but I love making a dessert in my blender. Ok, I love any excuse to bust out my Vitamix. But a pumpkin pie?!? Yes, please! Simply toss in all the pumpkin pie ingredients and blend. Stop periodically to scape down the sides but it really shouldn’t take more than a few seconds to be ready for pouring into the pie crust. Don’t worry, if you don’t have a blender you can still totally make this with a large bowl and a whisk. You’ll still get an awesomely delicious pumpkin pie.

Once everything is incorporated, bake your pie for about 35 minutes at 350*F until it’s just a bit jiggly in the middle. At this point, remove the pie from the oven and top with your cranberry pecan streusel.

A vegan pumpkin pie with cranberry pecan streusel topping missing 1 slice which is on a white plate in the background.

Cranberry Pecan Streusel

To make said cranberry pecan streusel topping grab your food processor. Pulse the cold, cubed vegan butter, brown sugar, flour, and salt until just combined and crumbly. Stir in the chopped cranberries and pecans. Gently and evenly sprinkle the streusel on top to the partially baked pie.

Continue cooking the pie for an additional 20-25 minutes. The pie is done when the crust is golden brown and the streusel is golden and bubbling. Remove the pie from the oven and allow to cool on a wire rack. Serve your vegan pumpkin pie with cranberry pecan streusel warm or at room temperature. You could top it with vegan whipped cream but I think the streusel crumb is beautiful and tasty enough on it’s own. Store leftovers loosely covered with plastic wrap in the refrigerator.

A vegan pumpkin pie with cranberry pecan streusel topping missing a slice of which is on a white plate next to the whole pie.

Ingredient Health Benefits

Cranberries- rich in fiber; excellent source of vitamin C, phytonutrients

Pecans- thaimine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

Pumpkin- fiber, potassium, selenium, vitamin A

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Pumpkin Pie with Cranberry Pecan Streusel

A vegan pumpkin pie topped with a cranberry pecan streusel. With a hit of orange and vanilla, a dash of pumpkin pie spice, and lightly sweetened with maple syrup this vegan pumpkin pie is ready for the oven in less than 10 minutes. A touch of elegance is added to this classic Thanksgiving dessert by including seasonal favorites: cranberries and pecans.
Prep Time10 mins
Cook Time1 hr
Pie Crust Chill Time30 mins
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: cranberry, holiday baking, holiday dessert, holiday recipes, pecans, pumpkin pie spice, streusel, thanksgiving dessert, vegan, vegan dessert, vegan pie crust, vegan pumpkin pie
Servings: 8 slices
Author: Erin

Equipment

  • Food Processor
  • Blender (optional)

Ingredients

Vegan Pie Crust

  • 1 cup all-purpose flour
  • ½ tsp salt
  • 6 tbsp cold vegan butter
  • 6-8 tbsp cold water

Pumpkin Pie

  • cups pumpkin puree not pumpkin pie filling
  • cup unsweetened almond milk
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • tbsp arroowroot powder
  • tsp pumpkin pie spice
  • 1 tsp orange zest
  • ½ tsp vanilla extract
  • ¼ tsp sea salt

Cranberry Pecan Streusel Topping

  • ¼-½ cup brown sugar, packed
  • 2 tbsp cold vegan butter
  • 4 tsp flour
  • ¼ tsp salt
  • 4 oz fresh cranberries, chopped
  • cup pecans, chopped

Instructions

Vegan Pie Crust

  • In a large bowl, mix flour and salt together with a wooden spoon. Using a pastry cutter or 2 butter knives cut in 6 tbsp cold, cubed vegan butter. Continue cutting in the butter until the mixture resembles wet crumbly sand.
  • Add ice cold water 1 tbsp at a time until the mixture just comes together when stirred with a wooden spoon. You don't want the mixture overly wet and sticky. It should be just moist enough to hold together. If necessary, knead a few times with your hands to get it to come together.
  • Put the dough in the refrigerator to keep cold while you work on the pie filling and the streusel topping. Do not leave the dough uncovered in the refrigerator longer than 1 hour or it will dry out. If you need to store it longer wrap it tightly in plastic wrap.
  • When ready to use, roll the dough out on a floured surface. The dough should be about 10-11 inches in diameter.
  • Place pie crust in a 9 inch pie dish and gently press into the bottom of the pan and up the sides. Scallop the edges if desired.

Pumpkin Pie

  • Preheat oven to 350°F. If using your own vegan pie crust, prepare a 9 inch pie dish by gently pressing the dough into the bottom and up the sides of the pan.
  • In a large bowl, combine all ingredients and whisk until combined. The mixture will be slightly thick. That's what you are looking for. Resist the urge to thin it.
  • Pour pumpkin pie mixture into prepared pie crust.
  • Place in the oven and bake for 35 minutes. Prepare the cranberry pecan streusel.

Cranberry Pecan Streusel

  • Add vegan butter, brown sugar, all-purpose flour, and salt into a food processor and pulse until combined. The mixture should resemble course, wet sand.
  • Stir in chopped cranberries and pecans.
  • Remove pie from the oven and place streusel mixture on top. Be sure to cover the pie evenly and completely.
  • Bake pie for additional 20-25 minutes until the streusel is golden and bubbling.
  • Cool on a wire rack. Serve warm or at room temperature. Cover with plastic wrap and store in the refrigerator.
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Pumpkin Pie Granola

Pecan meets pumpkin in this slightly sweet, totally crunchy, and super chunky pumpkin pie granola. It’s the ultimate autumn snack, breakfast, or dessert. All you need is 1 bowl and about 30 minutes to whip up it up.

Oat yogurt in an orange bowl topped with pumpkin pie granola and a jar of spilled pumpkin pie granola in the background.

So let’s talk about what you’re going to need to make this amazing pumpkin pie granola. What makes this granola special is the use of pecan butter. Have you ever tried pecan butter? If not you’re going to be hooked after this recipe. You have been warned…

Close up of a sheet pan full of pumpkin pie granola.

Pecan Butter

Now, I usually can only find pecan butter online since it isn’t carried at many of my local grocery stores. And although I’m sure the online brands are good, there’s just nothing like HOME MADE pecan butter (or any nut/seed butter for that matter). And let me tell you…it’s easy. It’s cheap. And it tastes absolutely AMAZING when you make it yourself. But you have to be crazy to make it at home right? I mean, it takes FOREVER and you have to have a super powerful food processor. Right? Wrong, wrong, WRONG!

All you need is 1 1/2 cups of pecans to make enough pecan butter for this recipe. And you’ll even end up having extra to spread on toast, drizzle into oatmeal, dip apples into, or lick right off the spoon (I won’t judge).

So here we go…Dump those lovely little raw pecans into your food processor and process. The stages of pecan butter (or any nut/seed butter) are as follows:

  • Flour: After about 30 seconds the nuts will turn into a flour-like consistency.
  • Paste: Give it another 1-2 minutes and it will turn into paste. Scrape down the sides with a rubber spatula and continue.
  • Thick butter: Another 2-3 minutes and you’ll have a thick butter-like texture. Scrape the sides again. You’re almost there!
  • Creamy, delicious, warm pecan butter: Another 2-3 minutes and the thick butter has turned super smooth and pourable. Congratulations! You’ve done it! You can now make your own nut and seed butters at home! Go crazy, get creative, and tell me what you come up with!

After you’ve successfully created the most amazing pecan butter in the world all you have to do is combine it will the other wet ingredients and pour it over the mixed dry ingredients. And if you don’t have pecan butter or don’t want to make it, you can sub almond or sunbutter instead. Bam! Done. Well, kinda…continue reading for my 3 perfect granola tips. Because having an amazing granola recipe is only half the battle.

A jar of pumpkin pie granola with oat yogurt in an orange bowl topped with pumpkin pie granola in the background.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should.

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn.
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks.

So there you have it! I hope that you have found this post informational. And when you make this granola it’s going to be perfect. I hope that you all enjoy my Pumpkin Pie Granola and as always, please share your thoughts in the comments below.

Enjoy friends!

Ingredient Health Benefits

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pumpkin seeds- omega-3 fats, magnesium, iron, calcium, zinc, fiber

Pecans- thiamine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

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Pumpkin Pie Granola

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: easy, granola, pecan butter, pecans, pumpkin, pumpkin pie spice, quick, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ¼ cup pumpkin seeds
  • ¼ cup pecan pieces
  • 2 tbsp chia seeds
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt

Wet Ingredients

  • cup pecan butter
  • ¼ cup coconut oil, melted
  • ¼ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 tsp vanilla

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine dry ingredients. Add wet ingredients. Stir well to combine.
  • Evenly press granola onto parchment paper. About ¼ inch thick.
  • Bake for 25 minutes until fregrant and slightly browned but not burned. Do not stir granola or shake the pan.
  • Once completely cooled, break granola into large chunks.
  • Store in an airtight container at room temperature.
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Pecan Pie Quick Bread

Have dessert for breakfast with this pecan pie quick bread recipe. Prepared with pecan butter, chopped pecans and topped with maple pecan halves there are some serious fall-vibes going on with this quick bread. Vegan, and easily made gluten-free, this breakfast bread will become a cozy new family favorite on crisp autumn mornings.

Close up of sliced pecan pie quick bread on a wood board.

I think pecan butter may be my new obsession. It’s amazing. And you know what? It’s even better when it’s homemade. Nut butters are so simple to make at home. They’re cheap, customizable and oddly gratifying to watch come together. But more on homemade pecan butter later, let’s get back to the recipe at hand.

So I made this pecan butter and though that a dessert-type quick bread would be amazing. So here it is: Pecan Pie Quick Bread. Yeah. It’s a dessert that you can eat at breakfast. You’re welcome.

Pecan Pie Quick Bread

There’s nothing complex about this pecan pie quick bread. No crazy ingredients, no special kitchen gadgets, and (thankfully) no yeast. Yeah, I’ve yet to master the yeast bread. But I’m working on it.

I decided to drastically cut down on the amount of sugar in this bread. There’s a full cup of applesauce to give it some sweetness and I don’t really like my breads to be overly sweet. That being said, if you’d like to make yours a bit more dessert-like, feel free to add more sugar. It’s customizable that way.

I also understand that not everyone has access to pecan butter. There are two options here: either make your own (see notes at end of recipe), of substitute in your favorite cashew or sunflower butter.

Slices of pecan pie quick bread on a wooden cutting board with wheat and pecan halves.

Maple Pecan Topping

To give this bread a little more of the pecan pie vibe I decided to decorate the top of this quick bread with some maple pecans. I picked out the prettiest pecan halves and simple tossed them in some maple syrup. Not too hard right? Then I layered them on top of the pecan pie bread right before going into the oven. Just make sure that you keep an eye on the pecans while they’re baking. You don’t want those glorious little beauties to burn.

Pecan pie quick bread on a wooden cutting board with wheat and pecan halves.

Ingredient Health Benefits

Apple- Vitamin C

Flax- Omega-3 fats; soluble and insoluble fiber

Pecans- Thiamine; Vitamin E; magnesium; protein; fiber; antioxidants; oleic acid; phytochemicals

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Pecan Pie Quick Bread

Have dessert for breakfast with this pecan pie quick bread recipe. Prepared with pecan butter, chopped pecans and topped with maple pecan halves there are some serious fall-vibes going on with this quick bread. Vegan, and easily made gluten-free, this breakfast bread will become a cozy new family favorite on crisp autumn mornings.
Prep Time15 mins
Cook Time1 hr 15 mins
Resting Time15 mins
Total Time1 hr 45 mins
Course: Breakfast
Cuisine: Vegan
Keyword: bread, pecan pie, pecans, quick bread, vegan

Ingredients

  • cup all-purpose flour
  • cup sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • cup pecans chopped
  • 2 flax eggs 2 tbsp flaxseed meal and 6 tbsp water
  • 1 cup applesauce
  • ½ cup vegan butter
  • cup pecan butter
  • 1 tbsp vanilla

Pecan Topping

  • pecan halves about 30
  • 1 tbsp maple syrup

Instructions

  • Preheat oven for 350°F. Spray a loaf pan with cooking spray.
  • Mix gound 2 tbsp flaxseeds with 6 tbsp of water. Set aside for 10 minutes.
  • In the mean time, melt vegan butter. Combine with applesauce, pecan butter, and vanilla.
  • In a seperate bowl combine flour, sugar, baking soda, salt, and chopped pecans. Add flax egg and melted vegan butter mixture.
  • Mix until just combined and pour into prepared loaf pan.

Pecan Topping

  • In a small bowl, combine maple syrup and pecan halves stirring to coat evenly.
  • Line the top of the pecan pie batter with the maple pecans.
  • Place in the preheated oven for 1 hour, 15 minutes. Check loaf at 45-50 mintues to make sure that maple pecans aren't burning. Tent with aluminum foil and continue baking if pecans are browning too quickly. Loaf is done when toothpick inserted into center comes out clean. Allow to cool completely in loaf pan before cutting.

Notes

To make your own pecan butter- Place 2 cups of raw pecans in a food processor and process for 20-30 minutes.  Pecans will go from chopped to ground.  They’ll form a ball then start to become creamy and buttery.  Stop food processor periodically to scrap down the sides and give the motor a break. 
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Vegan Date-Nut Bread

This breakfast vegan date-nut quick bread is sure to put you in the mood for fall. Requiring only 11 ingredients this simple bread is egg-free, can be made gluten-free and gets most of its delicate sweetness from dates. Enjoy it warm with coffee or tea and topped with fresh fruit and vegan cream cheese or butter.

Loaf of sliced bread on a wood cutting board with a vegan cream cheese topped slice plated on a white dish.

I’m so excited that September has finally hit. Here we are 1 week in and I’ve already got my fall decorations up. Anyone else hit that point yet where it’s like, “Buh-bye summer”? Of course here in Southern California we’re still 85 and sunny. But oh well…We can’t have it all.

Anyway, with most of the country cooling down I figured it was time to welcome fall with a super simple yet totally delicious vegan version of a date-nut bread. I subbed out the egg for a flax egg, white sugar for coconut sugar, and decided to try pecans instead of the usual walnuts (which was actually really tasty).

Loaf of bread on a wood cutting board with raspberries in the background and vegan cream cheese in the foreground.

Naturally Sweetened with Dates

Most of the light sweetness of this vegan date-nut bread comes from the dates themselves. I love the versatility of dates! They are wonderful natural sweeteners to breads, dessert hummus, and crust to name a few. Did I mention you can also just stuff them with some nut butter, dip ’em in chocolate and, BAM, you’ve got yourself a super simple snack that really hits that sweet-tooth craving. Anyway, because of their natural sweetness I didn’t have to add very much coconut sugar. If, however, you would prefer a sweeter bread, feel free to up the amount of coconut sugar to 1/2-3/4 of a cup.

Sliced bread on a wood cutting board with a vegan cream cheese topped slice plated on a white dish with fresh raspberries on the side.

Why coffee in the recipe?

The coffee in this bread is used as a flavor enhancer. Personally, I hate coffee. I know, I know…I’m probably the only person in America who doesn’t drink the stuff. (But I do love the smell.) So trust me when I say that you cannot taste the coffee in this bread. It only brings out the natural flavors already going on here. That being said, please don’t leave it out! I know it sounds weird to add something that you can’t really taste but trust me when I say, that it is necessary. Oh, and don’t have vanilla coffee? That’s totally fine! Try experimenting with another flavor and tell me down in the comments how it goes!

Loaf of sliced bread on a wood cutting board with a vegan cream cheese topped slice plated on a white dish with raspberries on the side.

May this vegan date-nut bread be a lovely new favorite in your fall breakfast repetuare! Be sure to dress it up with a smear of vegan cream cheese or vegan butter and enjoy with a fresh cup of coffee or tea. The loaf makes 10 healthy slices so it’s gonna last you a while. Place any extra in a freezer bag and freeze for those extra crisp fall mornings.

Enjoy friends!

Ingredient Health Benefits

Flax- Omega-3 fats; soluble and insoluble fiber

Pecans- Thiamine; Vitamin E; magnesium; protein; fiber; antioxidants; oleic acid; phytochemicals

Vegan Date-Nut Bread

This vegan date-nut quick bread is sure to put you in the mood for fall. Requiring only 11 ingredients this simple breakfast bread is egg-free and gets most of its delicate sweetness from dates. It is best served warm topped with fresh fruit and vegan cream cheese or butter.
Prep Time30 mins
Cook Time45 mins
Resting Time10 mins
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: Vegan
Keyword: bread, breakfast, dairy-free, dates, gluten-free, pecans, quick bread, walnuts
Servings: 10 slices
Author: Erin

Ingredients

  • 2 cups dates, pitted, chopped
  • 4 tbsp room-temperature vegan butter
  • 1 tsp baking soda
  • ¾ tsp salt
  • cup coconut sugar
  • 1 cup hot brewed coffee (I used vanilla roast)
  • 1 flax egg (1Tbsp flaxseed meal + 3Tbsp water)
  • 1 tsp vanilla
  • ½ tsp baking powder
  • cups all-purpose flour (use gluten-free flour if desired)
  • 1 cup pecans or walnuts, chopped (I used a mix of both)

Instructions

  • Prehead oven to 350°F. Lightly grease an 8½ x 4½ loaf pan.
  • Begin by making the flax egg: whisk flax meal and water together in a small bowl and set aside for about 10 minutes until thick.
  • Place dates, butter, baking soad, salt and brown sugar in a mixing bowl. Pour in the hot coffee, stirring to combine. Allow to cool for 15 minutes.
  • Add the flax egg, vanilla, baking powder, and flour, beating gently until smooth. Stir in nuts.
  • Pour batter into prepared loaf pan, gently tapping the pan on the counter to remove any air bubbles.
  • Bake for 45 mintues, tenting with foil at 30 minutes to prevent over-browning. The bread is done when a toothpick inserted in the middle comes out clean.
  • Allow to cool for 10 minutes before turning out onto a wire cooling wrack. Cool completely before cutting.
  • Serve with vegan cream cheese and fresh fruit.

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