Pumpkin Pie with Caramelised Pecans
I wanted to make something warm and welcoming but with a hint of spice, just the kind of thing that makes you feel warm and fuzzy and just a little bit indulgent. And so this pie was born! It’s probably one of the yummiest, while still being healthy, things I’ve ever made.
Serves 8 - 10
what you need
For the filling
2 cups of pumpkin puree
12 medjool dates
1/4 cup coconut sugar
3/4 cup almond meal
1/2 cup of buckwheat flour
1 teaspoon vanilla powder
2 teaspoons pumpkin pie spice
¼ tsp salt
For the crust
1 cup raw pecans
½ cup rolled oats
2 tablespoons coconut oil
6 medjool dates
2 tablespoons coconut sugar
¼ teaspoon sea salt
For the caramelised pecans
1 cup pecans
1/4 cup maple syrup
1 teaspoon water
Pinch of cinnamon
Pinch of sea salt
For the whipped coconut cream
Cold coconut cream from 1 can
2 tablespoons icing sugar
1 vanilla bean, scraped
what to do
Preheat oven to 180C.
For the crust
Place all ingredients into your food processor and pulse until a dough like consistency forms. Place into a 9 inch spring form pie pan and press down and around the edges to form the crust.
Then, place all filling ingredients into a your food processor and blend until it’s really nice and smooth. Pour filling into crust and bake for 20 - 25 minutes. Note this pie sets more as it cools. Refrigerate for a few hours before serving.
For the caramelised pecans
Roast pecans for about 8-10 minutes. While they are roasting, using a saucepan, heat the maple syrup and spices on a medium heat for about 5 minutes until warm and slightly bubbling.
Add in the warm roasted pecans and water and stir for 5 minutes over medium heat until the nuts caramelise and the mixture is totally absorbed. Lay the nuts out on a baking tray lined with parchment paper, and allow to cool and harden. This takes about 15 - 20 minutes.
When the pie is cool, add the pecans around the edge as decoration.
For the whipped coconut cream
Place a can of coconut cream in the fridge to cool, and then scrape out the creamy part and place in the bowl of a mixer. Whisk or 5 minutes, then add the sugar and vanilla and whisk for a minute more.