Vegan Walnut Pie
Servings:8 servings
Vegan walnut pie is nutty, rich, sweet, and similar to pecan pie. This vegan take on the southern favorite uses easy substitutes for the eggs and dairy and is sweetened with maple syrup and brown sugar (no corn syrup). Walnut pie is easy to prepare and perfect for your fall and winter holiday meals!
Ingredients
- 1 unbaked 9-inch vegan pie crust - tap for recipe; or your favorite pie crust
- ⅓ cup rolled oats - certified gluten-free if needed
- 1 cup unsweetened non-dairy milk plus 1 to 2 Tbsp - such as oat or almond
- 4 Tablespoons salted vegan butter
- ⅔ cup maple syrup
- ⅓ cup light brown sugar
- 2 Tablespoons corn starch - sub arrowroot starch if needed
- 1 teaspoon pumpkin spice blend - optional but delicious!
- 2 teaspoons vanilla extract
- 1 teaspoon good quality balsamic vinegar, optional
- ¼ teaspoon fine sea salt
- 2 cups chopped walnuts - approx. 7 ounces
Instructions
- Preheat oven to 350 degrees F. Dock the bottom of the pie crust with a fork and par-bake for just 5 minutes. Set aside.
- In a small sauce pan, bring the oats and 1 cup milk to a simmer. Reduce heat to low and cook for 8 to 10 minutes or until thick and creamy. Add the vegan butter to the pot, and stir to melt.
- Transfer the oatmeal to a blender, and add the maple syrup, brown sugar, starch, pumpkin spice, vanilla, balsamic, and salt. Slowly increase to high speed, and blend until smooth. The filling should be somewhat thick, but if it seems too thick to pour, add a splash of milk and blend again.
- Add most of the walnuts to the pie shell, reserving a handful to sprinkle on top. Pour the filling over the nuts, making sure they're coated and evenly dispersed. Sprinkle the remaining walnuts on top. Bake the pie for 45 to 50 minutes or until the center looks just set. Keep a close eye on it during the last 10 to 15 minutes. The filling may puff up slightly but shouldn't overflow. If the crust begins to brown too much, cover with foil or a pie shield. If using my GF crust it will be fine uncovered.
- Set the pie aside to cool for at least 2 hours before slicing. If not serving the same day, let cool completely then cover and refrigerate. Serve with a dollop of vegan whipped cream and enjoy!
Notes
Type of Oats: Different brands of rolled oats can vary in thickness, and if you use thicker cut oats, it will create a thicker filling. So, if your rolled oats are on the thicker side, you'll want to reduce the amount of dry oats to ¼ cup. Or if you've already blended the filling and notice it to be thicker than in the photos above, it's fine to add a splash of milk to the blender to thin it slightly.
Serving and Storage: The gluten-free pie crust linked in the recipe holds up particularly well if you'd like to make the pie a day or two in advance. Walnut pie may be served at room temperature, cool or slightly warm.
Store the pie in the refrigerator for up to 5 days. The pie may be frozen for up to 1 month. Thaw overnight in the refrigerator.
Nutrition
Calories: 460kcal | Carbohydrates: 43g | Protein: 6g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 250mg | Fiber: 2g | Sugar: 26g
