Vegan Pumpkin Pie + Creative Vegan Recipes for Thanksgiving
Pumpkin madness has swept the Shaw Kitchen these past few weeks.
Mr. CEO is a BIG fan of anything pumpkin. Remember those Pumpkin Pie Spiced Nuts I made for him?
Suffice it to say, since this season is a little short in the grand scheme of the year, I tend to go a bit overboard when I see anything “pumpkin” flavored at the market.
Prime example – Food Should Taste Good Pumpkin Spice Tortilla Chips.
Well, let’s just say these were not the most treasured find this season.
I couldn’t toss them, I spent to much on them!
So off to the kitchen I went to create something magical that Mr. CEO would gobble up.
Enter– Vegan Pumpkin Pie with a Pumpkin Spice Tortilla Chip Crust!
Yep, I turned those chips into a delicious, wholesome crust that was the perfect base for this Vegan Pumpkin Pie.
Now — why vegan?
Well, to be honest, I had extra flaxseed meal in my fridge so wanted to venture out on the edge and see if I could #shawsimpleswap a classic dish into something all dietary types could enjoy.
This tastes delicious topped with a dollop of coconut cream or a soy based ice cream if you’re vegan, or a delicious creamy vanilla bean full dairy ice cream for the traditionalists out there. Seriously, the possibilites are endless!
Vegan Pumpkin Pie with Pumpkin Tortilla Chip Crust
Ingredients
- 3 ounces pumpkin tortilla chips
- 1 cup roasted walnut halves unsalted
- 1 tablespoon cane sugar
- 1 tablespoon maple syrup
- 2 tablespoon vegan margarine
- 1- 15 ounce can pure pumpkin puree
- 1/3 cup pure maple syrup
- 1/4 cup brown sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup vanilla almond milk
- 2 tablespoons melted coconut oil
- 2 tablespoons flaxseed meal
- 1 teaspoon vanilla extract
- Optional
- Coconut Whipped Topping
Instructions
- Preheat oven to 350*F.
- In a food processor, combine tortilla chips and walnuts and process until a smooth, flour like consistency is achieved (2 to 3 minutes).
- Add in the sugar, maple syrup and vegan butter and pulse until a coarse, crumb consistency is achieved (about 30 seconds). Set aside.
- In a 9-inch pie pan sprayed with cooking spray. press tortilla mixture into the base to create a crust.
- Bake for 10 to 15 minutes until browned. Remove and let cool.
- In the same food processor (yes, saving you on dishes), combine the pumpkin puree, maple syrup and brown sugar. Process 1 minute until combined.
- Add in the spices, almond milk, margarine, flaxseed meal and vanilla extract. Process another 30 seconds to 1 minute, or until thoroughly combined.
- Pour mixture into cooled pre-baked tortilla crust and bake until set, about 55 to 65 minutes.
- Remove and let cool.
- Serve with cooled coconut whip topping and enjoy!
Nutrition Per Serving
Need more inspiration? Check out these delicious vegan recipes too!
Kabocha Kale Salad via Sprint 2 the Table
Gluten Free Maple Apple Crisp via The Fit Cookie
Roasted Butternut Squash, Brussels Sprouts, & Cranberries via Eat Real Live Well
Balsamic Brussels Sprouts via Family Food on the Table
Miso Roasted Brussel Sprouts via The Foodie Physician
Acorn Squash Stuffed with Pumpkin Seeds & Cherry Quinoa Pilaf via The Spicy RD
Vegan Pumpkin Pasta via Nutrition & Wellness
Fall Farro Salad via Citnutritionally
Pumpkin Pie Protein Bars via And a Dash of Cinnamon
Cranberry Orange Ginger Relish via Nutrition Starring You
Roasted Butternut Squash Soup via Nutritioulicious
Butternut Squash & Apple Soup via The Domestic Dietitian
Buckwheat Pilaf via Making Healthy Choices
Maple Cinnamon Roasted Sweet Potatoes via Hungry Hobby
Vegan Nut Loaf via Vine Ripe Nutrition
Lorie says
Tortilla chips in the crust?! Brilliant!!!
Sara @sarahaasrdn.com says
What a clever idea! 🙂 Love it!
Elizabeth Shaw says
Thank you my friend!!
Jenn says
Tortilla chips in a pie crust?! Now that is an idea I can get on board with!!
Elizabeth Shaw says
Woohoo! I hope you like it!
amanda -runtothefinish says
OHHH i am so wondering if I could pass this off on my family!! they have no idea how to make things dairy free for me, so I try to make things and then they look at it weird. But this they wouldn’t even know!
Elizabeth Shaw says
Honestly, if you bought a can of whip cream for them, they’d never know!!
Alisa Fleming says
Wow, I’ve never seen tortilla chips in a pie crust! That’s crazy unique and I’m imagining this wonderful sweet-salty flavor.
Elizabeth Shaw says
It totally did! And the crunch with the walnuts was perfection!
Lindsay Cotter says
This pie looks so delicious! Would love a slice right now!
Elizabeth Shaw says
Would love to give you one, with a glass of wine and a nice convo!! 🙂
Kerri Olkjer says
Yum! What a unique crust idea. I think it’s awesome to offer vegan choices.
Elizabeth Shaw says
Thanks so much for commenting!
Laura says
I never would’ve thought to use tortilla chips in a pie! So creative! 🙂 <3
Elizabeth Shaw says
Thanks Laura!
Sonali Ruder- The Foodie Physician says
This looks awesome! Pete’s brother and his girlfriend are joining us for Thanksgiving this year and they’re vegan so this roundup is perfect timing for me! Also, thanks for including my Brussels sprouts recipe 🙂
Elizabeth Shaw says
Of course, my pleasure!! Well I hope Pete’s family enjoys your vegan creations, it’s without question I know they will! Esp with your excellent Sous chef!
Sarah- A Whisk and Two Wands says
Oh never thought to use tortilla chips! I’m usually the same way with pumpkin but something is just off with me this year. I did pick up a few of our favorite Pumpkin Cranberry Way Better Tortilla Chips that I bet would even be perfect in this. I haven’t seen the Food Should Taste This Good ones but I have their regular tortilla chips in the cupboard, I’ll have to look for the pumpkin ones.
Elizabeth Shaw says
I know!! I never did until I thought oh shoot, what can I do with these since just plain they weren’t my favorite! Baking always wins for me, let me know if you find them and try this!
Chrissa - Physical Kitchness says
Oh SO SO SO much pumpkin goodness! I’m drooling! Love that toasted coconut on top of this pie too 🙂
Elizabeth Shaw says
LOL thank you!
AZ@...And a Dash of Cinnamon says
So neat you used chips as the base! Thanks for including me in your round up!
Elizabeth Shaw says
Thank you for sharing your recipe!
Chelsey says
YUM! This looks SO delicious! And thanks for including my fall farro salad…it’s one of my favorites!! 🙂
Elizabeth Shaw says
Absolutely,your recipes rock!!
EA - The Spicy RD says
I give you an A+++ for creativity Liz!~ust genius!!! And, it looks SO yummy too! I spotted some pumpkin tortilla chips at Trader Joe’s the other day, but decided not to get them-maybe it was a smart choice 🙂 Thanks so much for sharing my Stuffed Acorn Squash. Enjoy our beautiful San Diego weather this weekend! xoxo
Elizabeth Shaw says
LOL Thanks EA!! Good job on resisting the urge, but, then again, if you do buy them, you can make this! It’s so funny, I literally think of you every time I cook b/c I want others like you to be able to make my recipes if you ever wanted too! Thanks for letting me link to you my friend!