Vegan Pumpkin Pecan Pie

Ingredients:

For the almond cookie crust:

• 2 cups almond flour
• 1/4 cup cornstarch
• 2 tablespoons maple syrup

For the pumpkin filling:

• 2 cups pumpkin puree
• 1/2 cup maple syrup
• 2 tablespoons cornstarch
• 1/4 cup vegan milk (consider using pecan maple milk for enhanced flavor)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg

For the pecan topping:

• 1 cup pecans
• 1 tablespoon maple syrup
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract

Instructions:

1. Begin by preheating your oven to 350 degrees Fahrenheit.
2. Combine all crust ingredients in a food processor. Gradually add water, one tablespoon at a time, until the mixture forms a cohesive dough.
3. Transfer the dough to an 8-inch tart pan and press it down evenly using your hand. Use your fingers to press the dough up the sides of the pan until it is fully covered. Use a fork to prick the bottom of the crust, then refrigerate it for 30 minutes.
4. In a separate large bowl, combine all the filling ingredients. Pour the mixture into the prepared tart shell, using a knife or spatula to create an even layer.
5. For the pecan topping, place all ingredients into the food processor and pulse until the nuts are chopped into fine pieces.
6. Evenly distribute the chopped pecans across the pumpkin filling.
7. Position the tart pan on a baking sheet and bake for approximately 40 minutes, or until the surface is firm to the touch.
8. Remove the tart from the oven and allow it to cool completely. For the best flavor and texture, chill it in the refrigerator for one hour before serving.