Otto’s Birthday Pie (Vegan Pecan Pie with Spicy Pepitas)

Plant based version of “Mother of Swirl” (Otto’s Birthday Pie)

A bold, sweet, and spicy twist on classic pecan pie, featuring a crunchy mosaic of nuts and pepitas with a rich maple filling—perfect for celebrating Otto!

Ingredients

For the crust:
• 1 ½ cups all-purpose flour (or almond flour for GF option)
• ½ cup coconut oil or vegan butter, chilled
• 2 tbsp maple syrup
• 3-4 tbsp cold water
• Pinch of salt

For the filling:
• 1 cup (5 ounces/146 grams) unsalted peanuts
• 1 cup (4 ounces/115 grams) pecan halves
• 1 cup (4 ounces/115 grams) walnuts
• ¾ cup (322 grams) pure maple syrup
• ⅔ cup (132 grams) packed light brown sugar
• 1 teaspoon cayenne
• 1 teaspoon kosher salt
• 1 teaspoon fresh lemon juice
• 2 tbsp cornstarch or arrowroot powder
• ½ cup full-fat coconut milk
• 1 teaspoon vanilla extract
For the nut mosaic design:
• ½ cup (2 ounces/56 grams) pecan halves
• ½ cup (3 ounces) pepitas (hulled raw pumpkin seeds)

Instructions

1. Prepare the crust: • In a bowl, mix flour and salt. Cut in coconut oil or vegan butter until crumbly. • Stir in maple syrup and cold water gradually until dough forms. • Press into a greased 9-inch pie dish. Chill for 30 minutes. • Preheat oven to 350°F (175°C). Blind bake for 10 minutes.
2. Toast the nuts: • Spread the peanuts, pecans, and walnuts in a single layer on a rimmed baking sheet. • Toast at 350°F for 8-12 minutes, until fragrant. Let cool slightly, then roughly chop.
3. Make the filling: • In a medium bowl, whisk maple syrup, brown sugar, cayenne, salt, lemon juice, and vanilla. • In a separate small bowl, mix cornstarch with coconut milk until smooth. Stir into the maple mixture. • Fold in the toasted nuts and gently stir to coat.
4. Assemble the pie: • Pour the nut mixture into the pre-baked pie shell. • Arrange pecan halves in a spiral or mosaic design on top. • Sprinkle pepitas into the negative spaces to create a two-toned swirl pattern.
5. Bake the pie: • Place on a rimmed baking sheet and bake at 350°F for 40-50 minutes. • Cover the edges of the crust with a shield if needed to prevent over-browning. • The center should retain a slight jiggle when done.
6. Cool & Serve: • Let the pie cool completely before serving. • Serve with vegan whipped cream or vanilla coconut ice cream.