Flaky vegan pie crust filled with pecan pie filling and baked to perfection!
It’s September! Almost Fall official! If you know anything about me, you know I hate Summer. So, I am super excited to start bringing you all the Fall flavors. Cinnamon, nutmeg, pumpkin, apples, and most importantly, pecans. I decided to put together two of my greatest loves, pecan pie and poptarts! These vegan pecan pie poptarts are very simple and one of the most delicious things I have ever eaten!
I’m not sure if pecan pie poptarts are a thing, but they are now, and they are the best thing! I made an incredibly easy vegan pie crust first. Then the filling is a quick pulse in the food processor away. With a simple mixture of pecans,cinnamon, nutmeg, maple syrup and a pinch of salt. Turn almost paste like, then fill the pie crust, top with another piece of crust and bake.
The icing on top is just powdered sugar, cinnamon and almond milk or soy milk! Drizzle on top, then maybe top with more chopped pecans! So dang good. My husband has been reheating them in the oven for days, which works out quite nicely, and they taste great for quite a while.
I’m sure you have at one point asked yourself “why can’t I have pecan pie for breakfast?” Well, now you can(I mean you always could, no judgement here)!
Get ready to have your whole kitchen smell like Fall. Cinnamon, nutmeg, pecans, you won’t even need a candle! These may look fancy or complicated, but I promise they are not. This vegan pie crust is virtually fool proof, as is the filling. Also, you can use this pie crust for so many things! Obviously a vegan pie of any kind, but it is very versatile and can be used for many different desserts! I hope you enjoy, but it may be impossible not to!
Vegan pie crust, pecan pie filling, coming together to create your new favorite breakfast!
- 2 1/4 C. All purpose flour
- 1 tsp. Salt
- 2 tsp. Cane sugar
- 1/2 C. Coconut oil, cold and solid
- 1/3 C. Cold water
- 1 1/2 C. Pecans, roasted
- 2 Tbsp. Maple syrup
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/2 tsp. Salt
- 1 C. Powdered sugar
- 1/2 tsp. Cinnamon
- 3 Tbsp. Almond milk or other non dairy milk
Make the crust first. In a food processor, add the flour, salt and sugar. Pulse for just a second to combine. Now, drop in dollops of cold solid coconut oil. Pulse for a few seconds until the coconut oil is cut into the flour and looks crumbly. Now add the water and process until it comes together in a ball. If it isn't coming together, add a Tablespoon more water at a time until it holds together. Now turn out onto some plastic wrap, wrap up and place in the fridge for a few minutes while you make the filling.
Wipe out the food processor, and then add the pecans, maple syrup, cinnamon, nutmeg and salt. Pulse for 30 seconds-1 minute until the mixture comes together and is almost paste like, but not long enough to turn into pecan butter!
Now preheat your oven to 350 degrees.
Take your crust out of the fridge and place on a floured surface. Cut in half so it is easier to work with and roll each half out one at a time. Roll out to about 1/8th inch thick. Nice and thin.
Cut into rectangles that are about 5in. by 3in., and place each rectangle onto a baking sheet lined with parchment paper. Place about 1 Tablespoon of filling into the center of half of the rectangles. Then top with another rectangle and seal the edges shut with the tongs of a fork.
Bake the poptarts for 15-17 minutes. Until the crust is baked through.
Let cool a few minutes, then make the icing by whisking the icing ingredients together in a small mixing bowl. Now pour the icing over each poptart. Serve immediately, or store in air tight container and rewarm in the oven if you like!