Summer "Pumpkin" Pie with Crunchy Pecan Topping

Name: Summer "Pumpkin" Pie with Crunchy Pecan Topping
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: 14 oz extra firm tofu; 2 cups steamed and pureed zucchini; ½ cup brown sugar; ¼ cup maple syrup; 1 teaspoon ground cinnamon; ¾ teaspoon ground ginger; ½ teaspoon ground nutmeg; pinch salt; 1 unbaked 9-inch pie crust; 1 tablespoon coconut oil; 1 cup raw pecans, roughly chopped

Recipe GLPR5fec8f1c536f41

Dessert

70 min

242 cal

Servings: 8

Oven

SNAP eligible

A refreshing summer twist on classic pumpkin pie, this vegan dessert replaces traditional pumpkin with silky pureed zucchini blended with warm spices, topped with a crunchy caramelized pecan crust. The filling is creamy and perfectly spiced with cinnamon, ginger, and nutmeg, while the toasted pecan topping adds delightful texture and sweetness.

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Ingredients

14 oz extra firm tofu

2 cups steamed and pureed zucchini

½ cup brown sugar

¼ cup maple syrup

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground nutmeg

pinch salt

1 unbaked 9-inch pie crust

1 tablespoon coconut oil

1 cup raw pecans, roughly chopped

Directions

Preheat oven to 450°F.
In a blender, combine the extra firm tofu, pureed zucchini, brown sugar, maple syrup, cinnamon, ginger, nutmeg, and salt. Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes.
Pour the filling into the unbaked pie crust, spreading evenly.
Place the pie in the preheated oven and bake at 450°F for 15 minutes.
Reduce the oven temperature to 350°F and continue baking for 20 minutes. While the pie is baking, prepare the pecan topping.
In a small bowl, combine the chopped pecans, 2 tablespoons brown sugar (or additional sweetener), and 1 tablespoon coconut oil. Toss until all the nuts are evenly coated with the sugar and oil mixture.
Remove the pie from the oven and carefully spread the pecan mixture evenly over the top. If the pie crust edges are browning too quickly, cover them loosely with aluminum foil to prevent further browning.
Return the pie to the 350°F oven and bake for an additional 20 minutes, until a toothpick inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool completely to room temperature on a wire rack, about 1 hour.
Transfer the cooled pie to the refrigerator and chill for at least 2 hours or overnight before slicing and serving.

Comments

Grocery List Plus Editorial Staff4

This recipe works for a summer crowd that leans vegetarian or flexitarian, but the tofu-zucchini swap for pumpkin is a gamble on familiarity that won't land for everyone at the table. Ingredient availability is straightforward—all items stock at Harris Teeter, Food Lion, Kroger, and Walmart—though quality pecans and coconut oil at a reasonable price may push you to ALDI for better value. The 70-minute stated time omits zucchini prep (salting, draining, possibly cooking down), so budget 90 minutes total; this is a real dessert that demands attention and cannot be rushed. It does not reheat well (the crust softens, the filling loses structure), so it's a same-night dish best served warm or at room temperature, which limits leftovers and makes this more of a special occasion play than a weeknight standby.