Pecan Pumpkin Pastries with Maple Glaze
Vegan Pecan Pumpkin Pastry with Easy Maple Glaze - Easier than pie, and great for parties!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 sheet thawed vegan puff pastry
- 1 1/2 cups pumpkin puree
- 1/4 cup Unsweetened Soymilk
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Pinch of salt
- 2/3 cup chopped pecans
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 cup powdered sugar sifted
- 1 1/2 tablespoons maple syrup
- 1 teaspoon Unsweetened Soymilk
Preheat oven to 400F and line a baking sheet with parchment paper.
Lay puff pastry out and cut it into 12 squares/rectangles, or use fall cookie cutters like I did, if you're feeling fancy. Arrange them on the baking sheet, at least 1-inch apart.
With a knife, lightly score a line, 1/4-inch away from the sides, along each side. This will help the pastry to rise around the filling.
In a mixing bowl, stir pumpkin puree, soymilk, brown sugar, cinnamon, vanilla, lemon juice, and salt, until combined. Taste and adjust spices to your liking, if necessary.
Place a few spoonfuls of filling onto each piece of puff pastry, within the frame you scored. In a small mixing bowl, stir pecans, maple syrup, vanilla and salt together. Top each pastry with sweetened pecans.
Place pastries in oven, and bake for 20 minutes, or until the puff pastry has risen and is golden brown. While those are baking, in a small bowl, whisk powdered sugar, maple syrup and soymilk together, until smooth. Set aside.
Once pastries are baked, wait at least 10 minutes for them to cool; then drizzle with glaze. Wait longer if you want to serve them at room temperature. Enjoy!