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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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients, they’re a vegan, gluten-free, oil-free, and naturally sweetened dessert that’s easy to make and sure to please all the littles you’ll be entertaining this holiday season.

Child's hand reaching for sweet potato dessert tot.

Little fingers love little desserts. They also love tater tots. So when you combine the two you get an insanely easy, delicious, and kid-friendly holiday dessert. Naturally sweetened with maple syrup, vegan, gluten-free, oil-free, and free of the Big 8 Allergens. All you need is 1 pot and about 20 minutes of prep to make this simple snack or dessert that anyone can enjoy.

Sweet Potatoes

Begin by bringing a medium pot of water to boil. Prepare your sweet potatoes by washing, peeling, and cubing them. Once the water is boiling add cubed sweet potatoes and cook for about 15 minutes depending on the size of your cubes. The sweet potatoes are finished when they are easily pierced by a fork. Drain and return the sweet potatoes to the hot pot. Allowing the sweet potatoes to rest in the pot will aid in drying them out.

Once the sweet potatoes have cooled a bit mash them using a potato masher or large fork to your desired creaminess level. I recommend making them pretty smooth just because some kids don’t enjoy highly textured foods.

Sweet Potato Mixture

To the mashed sweet potatoes, add the maple syrup and pumpkin pie spice. At this point, you can also add the vegan chocolate chips (I use these semi-sweet mini chips from EnjoyLife) if you don’t mind them melting into the mixture. If you want your chocolate chips to remain whole, wait until the sweet potato mixture has cooled before adding them.

Sweet potato dessert tot with a bite taken our of it with more tots in the background.

Forming the Tots

Before forming the tater tots, place vegan graham cracker crumbs into a small bowl. Line a rimmed baking sheet with parchment paper and preheat the oven to 375*F. To form the tots: roll 1 tbsp of sweet potato mixture into a ball; toss in the graham cracker crumbs coating evenly; and place on the papered baking sheet. Continue until all the sweet potato mixture is rolled and coated.

At this point you can either leave them as balls, or form them into a tater tot shape. Bake the sweet potato tots for 20 minutes. Remove them from the oven and allow them to cool on the baking sheet. They will continue to firm as they cool.

Serve them with vegan maple cinnamon butter or dip them in melted vegan chocolate for an added touch.

Remember to let me know what you, as well as your little Thanksgiving guests, think of these sweet potato dessert tots.

Enjoy friends!

Ingredient Health Benefits

Sweet potato-vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients and 1 pot required, they're a vegan, gluten-free, oil-free, and naturally sweetened dessert.
Prep Time20 mins
Cook Time20 mins
Resting Time20 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 1 bowl, 5-ingredient, chocolate chips, dessert, easy, gluten-free, graham crackers, holiday baking, holiday dessert, kid-friendly, maple syrup, naturally-sweetened, oil-free, pumpkin pie spice, simple, snack, sweet potato, sweet potatoes, vegan, vegan chocolate chips, vegan dessert, vegan graham cracker, vegan thanksgiving
Servings: 15 tots
Author: Erin

Ingredients

  • 1 large sweet potato, peeled, cubed about 4 cups
  • ¼ tsp pumpkin pie spice
  • 1 tbsp maple syrup
  • 2 tbsp vegan chocolate chips
  • ½ cup vegan graham cracker crumbs

Instructions

  • Preheat oven to 375°F and line a cookie sheet with parchment paper.
  • Bring a medium pot of water to boil and add cubed sweet potatoes. Boil for 10-15 minutes until sweet potatoes are very soft and easily mashed. Drain sweet potatoes and return to the warm pot. Allow to cool for 10-15 minutes then mash until smooth.
  • Add pumpkin pie spice, maple syrup, and vegan chocolate chips. Stir until incorporated.
  • Place vegan graham cracker crumbs in a shallow bowl. Roll a tbsp sized amount of sweet potato mixture into a ball and coat with crumbs. Place on lined cookie sheet. Continue until all the sweet potato mixture is rolled.
  • Shape sweet potato balls into logs resembling the shape of tater tots. Bake on center rack of oven for 20 minutes. Remove tray from oven and allow to cool for additional 15-20 minutes until firm.
  • Serve topped with soft vegan cinnamon butter or dip in vegan chocolate sauce.
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Vegan Pumpkin Cheesecake Cookies

This vegan dessert is like taking a pumpkin cheesecake and rolling it up into a cookie. Less than 10 ingredients stand between you and this amazing fusion of desserts that will be a crowd-pleaser this holiday season.

Vegan pumpkin cheesecake cookies on parchment paper with a tsp of pumpkin pie spice and pumpkin butter in the background.

Pumpkin Cheesecake Cookies

I’m so glad that you’ve decided to make these vegan pumpkin cheesecake cookies. And incase you were wondering…yes, they really do taste just like a pumpkin cheesecake! By using not only vegan cream cheese in this recipe but graham crackers as well, you really get the full flavor of a thick, creamy slice of vegan cheesecake. These are such an easy cookie to make. All you need are 9 ingredients and 30 minutes, much simpler and quicker than a full-blown cheesecake.

Make ’em

To begin, make sure that your vegan butter and vegan cream cheese are at room temperature. Then, using a hand mixer, cream the two together. Make sure that you’ve removed all the lumps. Just like a true cheesecake, no lumps please.

Once the butter and cream cheese are smooth, add in the sugar, pumpkin butter, and vanilla. Beat together until just incorporated. I highly recommend using my pumpkin butter in this recipe to intensify the pumpkin flavor of the cookies. If you don’t have pumpkin butter then pumpkin puree is a fine substitute.

Finally, add the all-purpose flour, vegan graham cracker crumbs, pumpkin pie spice, and cinnamon. I would recommend using AP flour, as I have not tried this recipe with a whole-wheat or gluten-free alternative. If you do substitute the all-purpose flour, please share your experience in the comments section below.

Vegan pumpkin cheesecake cookies on parchment paper with a tsp of pumpkin pie spice.
Roll ’em

Once all the ingredients have been mixed together, place the dough in the refrigerator for 5-10 minutes to firm up a bit. You want the dough to be soft but not overly sticky. While the dough is chilling, combine 1/4 cup of vegan graham cracker crumbs and 1/4-1/2 tsp pumpkin pie spice (depending on how flavored you want the coating to be). Roll about 2 tbsp worth of dough into a ball and coat with the spiced crumb mixture.

bake ’em

Place the cookies onto a parchment-lined cookie sheet and bake at 350*F for 18 minutes. Remove from the oven and gently tap down the tops. Return to the oven and cook for an additional 3 minutes. Allow the cookies to cool on the cookie sheet. Serve cooled, or store them in the refrigerator until ready to eat. They’re best when served chilled but are just as tasty at room temperature. These vegan pumpkin cheesecake cookies should last about one week in the refrigerator.

So what do you think? Much easier than a cheesecake right? Be sure to let me know how you like these down in the comments below.

Enjoy friends.

Vegan pumpkin cheesecake cookies on parchment paper with a tsp of pumpkin pie spice and pumpkin butter in the background.

Ingredient Health Benefits

Cinnamon- manganese, iron, calcium, fiber, antioxidants, decreases stickiness of platelets

Pumpkin- fiber, potassium, selenium, vitamin A

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Vegan Pumpkin Cheesecake Cookies

Course: Dessert
Cuisine: Vegan
Keyword: cheesecake cookies, cookies, cream cheese, dessert, holiday dessert, pumpkin, sweets, vegan cheesecake, vegan cheesecake cookies, vegan cookies, vegan cream cheese, vegan dessert
Servings: 12 cookies
Author: Erin

Equipment

  • Hand mixer

Ingredients

  • 4 oz vegan cream cheese, room temperature
  • ¼ cup vegan butter, room temperature
  • ¼ cup pumpkin puree or pumpkin butter*
  • ½ cup sugar
  • ½ tsp vanilla
  • 1 cup all-purpose flour
  • ¼ cup vegan graham cracker crumbs
  • ¾ tsp pumpkin pie spice
  • ¼ tsp cinnamon

Rolling Ingredients

  • ¼ cup vegan graham cracker crumbs
  • ¼ tsp pumpkin pie spice

Instructions

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • Using a hand mixer, cream together room temperature vegan cream cheese and vegan butter until smooth.
  • Add in pumpkin puree/butter, sugar, and vanilla extract. Beat until incorporated.
  • Add flour, graham cracker crumbs, ¾ tsp pumpkin pie spice, and ¼ tsp cinnamon until combined. Place dough in the refrigerator for 10-15 minutes until firm and less sticky.
  • Combine ¼ cup graham cracker crumbs and ¼ tsp pumpkin pie spice in a small bowl. Roll a 2 tbsp sized ball of dough into the mixed crumb spice mixture. Continue until the dough is used up.
  • Bake cookies for 18 minutes. Remove from oven, gently tap down on the tops of cookies, bake for additional 3 minutes. Allow to cool on the cookie sheet. Store in the refrigerator.

Notes

*Check out my easy pumpkin butter recipe here.
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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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Pumpkin Pie Hummus

Ready to go in 10 minutes and with only 6 ingredients this pumpkin pie hummus is sure to hit the spot the next time you’re craving a sweet snack. Vegan, gluten-free, refined sugar-free, oil-free, nut-free, and seed-free but definitely not flavor-free. Grab your blender or food processor and let’s do this!

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

I’ve been on a hummus kick lately. I’ve been making different varieties all week and although they’ve been amazing they’ve all been savory. And today, I needed something sweet. It’s the weekend after all! So here it is, my ode to the fall season: pumpkin pie hummus.

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

There’s not much to say about this hummus except that it’s absolutely delicious. It’s super simple, ready quickly, and requires ingredients you probably already have (especially at this time of the year). I only have one note about the dates…

Dates

When it comes to dates you REALLY want to make sure they’re fresh. And by fresh I mean soft, moist, and gooey. It’s easier to remove the pits from them and your blender/food processor won’t have such a hard time combining them if the dates are soft. That being said, if your dates aren’t up to snuff, no worries. Simply place your dates in very hot water for 5-10 minutes. Once they’re soft, squeeze out the excess water from them and remove the pits. Now they should be soft enough to pulse in the blender or food processor.

Pretzel cracker being dipped into pumpkin pie hummus surrounded by pretzel crackers and cinnamon sticks.

Serve It

This pumpkin pie hummus is absolutely amazing with pretzels (can you say salty/sweet?), crackers, or your favorite bread. For a finishing touch, top the hummus with vegan graham cracker crumbs or some cinnamon. This hummus would also make a nice addition to a vegan cheese board. It’ll also make a perfectly quick and easy dessert for Thanksgiving. The possibilities for this hummus are endless.

Enjoy friends!

Ingredient Health Benefits

Pumpkin

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Pumpkin Pie Granola

Pumpkin Pie Hummus

Prep Time10 mins
Total Time10 mins
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 10-minutes, 6-ingredients, dates, gluten-free, hummus, naturally-sweetened, nut-free, oil-free, pumpkin, pumpkin pie spice, refined-sugar free, seed-free
Servings: 2 cups
Author: Erin

Ingredients

  • 8 soft dates, pitted make sure the dates are very soft*
  • cup plant-based milk I used flax milk
  • cup canned pumpkin not pumpkin pie filling
  • 1 tsp vanilla
  • 1, 15oz can garbanzo beans drained and rinsed
  • 1 tsp pumpkin pie spice

Instructions

  • Add pitted, soft dates* to the blender or food processor and pulse until they resemble a paste.
  • To the blender/food processor add plant-based milk, canned pumpkin, vanilla, garbanzo beans, and pumpkin pie spice in this order.
  • Blend until well combined stopping occasionally to scrap the sides of the container.
  • Garnish with vegan, gluten-free graham cracker crumbs or a sprinkling of cinnamon. Serve with pretzels, crackers, or bread.

Notes

*If your dates are rather dry place them in hot water for 5-10 minutes allowing them to soften.  Squeeze excess water from each date before adding to the blender.
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