Summer "Pumpkin" Pie with Crunchy Pecan Topping (Vegan)
This summer "pumpkin" pie doesn't quite taste like pumpkin pie, but when I close my eyes and eat a slice straight out of the refrigerator, I could easily be fooled.
Blend all ingredients (except the crust, of course) until completely smooth.
Pour into pie crust.
Bake 15 minutes.
Reduce heat to 350.
Bake 20 minutes. While baking, prepare pecan topping.
Pecan Topping Instructions
Mix all ingredients in a small bowl until nuts are completely coated in sugar and oil.
Remove pie from oven and top with pecan topping.
If crust is browning, cover crust with foil to prevent it from burning.
Return to oven and bake for another 20 minutes or until a toothpick inserted into the pie comes out clean.
Bring to room temperature, and then chill in the refrigerator before slicing and serving.
Notes
Although I enjoyed this pie, I found it a bit sweet. If you prefer desserts that aren't as sweet, consider cutting back on the sugar (maybe use a quarter cup of brown sugar instead of a half cup).