Dreaming of Autumn Pecan Pie

Well, my 9-year-old daughter, Vada, and I officially kicked off her fourth-grade year this week around our kitchen table. I know we’re only five days in, but I have a feeling fourth grade is going to be my favorite year yet. I can just feel it.

And somehow, the start of a new school year always makes me ready for fall...even if North Carolina has absolutely no intention of cooperating. As I type this, stepping outside feels a little like walking into an actual steam room (except there is no eucalyptus oil). Still, in my mind, I’m already dreaming of cooler mornings, pumpkin spice lattes, thickly woven sweaters, and all the warm, cozy things that come with the leaf-changing season.

So naturally, I made two pecan pies this week.

Partly because my anticipation for fall seems to be growing by the day, and partly because I somehow found myself with an impressive stash of pecans in my pantry. I can only assume they were gifted to me over the past few months because I have absolutely no recollection of buying them.

Either way, they felt like the perfect excuse to pull out my favorite vegan pecan pie recipe. It’s rich and gooey and tastes every bit like the pecan pie you want with a warm mug of decaf coffee on a chilly afternoon.

And, quite honestly, it’s not even that bad for you. I hope you enjoy it as much as my family and I did! And cheers to day-dreaming of autumn cozy as you snuggle up with your (hopefully) too-big slice of pie and a good book.

Ingredients:

1 pie crust

2 tbsp ground flax seeds (soaked in 4 tbsp of water to make your flax eggs)

2 tbsp vegan butter

1/2 cup maple syrup

1/2 cup organic cane sugar

1/4 cup organic coconut sugar

3 tbsp arrowroot powder (or tapioca starch)

2 tsp vanilla extract

2 cups coarsely chopped pecans

1/2 cup whole pecans for decorating the top

Directions:

Preheat oven to 325 F

Prepare the flax eggs by mixing the ground flax and water, let thicken for 10 minutes (this is your egg substitute)

Mix all your ingredients together, except the whole pecans (remember to add your flax "eggs")

Pour mixture into the prepared pie crust

Decorate the top with whole pecans

Bake for 50 minutes (it should be bubbling)

Allow to cool for 30 minutes on a wire rack before cutting

Serve with vanilla coconut ice cream

Store in fridge (if any is left)