Pumpkin & pecan pie
Sweets and Snacks
November 22nd, 2022
A classic American dessert, pumpkin pie is the perfect autumn dessert to celebrate thanksgiving, to use up leftover halloween pumpkins or just to make for the family to enjoy on a cosy afternoon in front of the fire. Traditionally a popular autumn bake in the US, after making this for the first time, I can definitely get behind the hype.
Last year I celebrated thanksgiving for the first time. I was living in Madrid and working as an au pair and one of my friends (who was from the US) invited me round to celebrate with her host family. It was such a special day celebrating with new friends, our adopted Spanish families and their friends and family. I was definitely feeling the gratitude that day. But it wasn’t only my first time celebrating thanksgiving, it was my first time trying a pecan and pumpkin pie!! My life was changed.
This year, I knew I had to have a go at making one but indecisive me couldn't pick between the two so I've created a Pumpkin pie with a Pecan crust and topped with Pecans for the best of both worlds. And of course adding my personal twist to it making it slightly healthier. It is a delicate, smooth, light and warming treat. A guaranteed crowd pleaser. It's become a favourite of mine, I've made it so many times now!
As far as desserts go, this is a healthier option with only 5.7g of unrefined sugars (coconut and maple syrup) per serving. It's packed with lots of healthy fats and contains about 11g of protein per serving to help balance those blood sugars so you can enjoy a delicious dessert without the sugar rush and crash effects.
Pumpkin & Pecan Pie.
Serves: 10-12
Prep time: 1 hour
Total time: 1h 30 mins
Dietaries: GF, DF
Learn about our latest pieces.
Ingredients.
Crust
1.25 Cups Pecans
3/4 Cup Almond Flour
3 Tbsp Almond Butter
1/3 Cup Dates
1.5 Tsp Cinnamon
1 Tsp All Spice
Pinch of salt
To Top
About half a cup of Pecans
Filling
1 Small cooking Pumpkin
3 Eggs
1/4 Cup Maple syrup
1/4 Cup Coconut sugar
1/4 Cup Almond Milk
1.5 Tsp Cinnamon
1/2 Tsp All spice
1/2 Tsp Ginger
1/2 Nutmeg
Pinch of Salt
Instructions.
Pre heat the oven to 200°C
While the oven heats make the crust- In a food processor, pulse the pecans until a crumb forms, add the remaining ingredients and process until the crust mixture comes together. Using your fingers mould the crust into a lines pie tin and then place in the freezer while you bake the pumpkin.
Cut the pumpkin in half, remove the seeds and place skin side up on a baking sheet in the oven for 30 mins until soft enough for a knife to slice through with ease.
Allow the pumpkin to sit until cool enough to remove the flesh.
Reduce the oven to 180°C and pre-bake the crust while you make the pie filling (about 10-15 mins).
Scoop the flesh out of the pumpkin halves and puree in a food processor or blender until smooth.
In a bowl whisk the eggs, then add the pumpkin puree* and remaining filling ingredients and whisk to combine.
Remove the pie crust from the oven, pour in the pie filling and return to the oven for 30 minutes.
10 minutes before the pie finishes baking, remove the pie from the oven and top with pecans. If the crust is starting to brown a little too much cover with a pie shield or tin foil before placing back in the oven.
The pie is ready when it is no longer jiggly and the crust is golden brown. Allow the pie to cool completely before serving.
Serve with ice cream or cream for the ultimate pie experience.
*Make sure the pumpkin puree is cool before adding to the eggs to avoid cooking the eggs.
**Store in the fridge for up to a week if you can keep it that long ;)
NUTRITIONAL INFORMATION
For 1 serving
Calories: 388 Carbohydrates: 16.6g dietary fibre: 3.8g, sugar: 5.7g Protein: 11.1g Fats: 30.4g Saturated fats: 2.8g, Trans fats: 0g, Polyunsaturated fats: 3.4g, Monounsaturated fats: 6.4g Cholesterol: 0mg, Sodium: 7.2mg Calcium: 4.1% Iron: 4.2% Potassium: 80.3mg Vitamin C: 0.5% Vitamin A: 0.1%
*percentage values are based on the daily needs of 2000 calorie diet.