Pumpkin Pie

This pumpkin pie is an absolute dream! It’s so sweet with subtle flavours ofΒ cinnamon and pecans. The base is so deliciously crunchy, while the pumpkin mix is so smooth and creamy. This is an absolute winner and hopefully lots of you can enjoy it for Thanksgiving this week!

OVERVIEW

Serves: 8

Difficulty: medium

For the Crust

100g oat flour, 1 cup

200g pecans, 2 cup

2 tablespoons coconut sugar

3 tablespoons ground flax

1 teaspoon ground cinnamon

a pinch of salt

60ml maple syrup, 1/4 cup

1 tablespoon coconut oil, melted

For The Filling

500g pumpkin puree, 2 cups

80g coconut sugar, 1/2 cup

60ml almond milk, 1/4 cup

1 tablespoon coconut oil, melted

60ml maple syrup, 1/4 cup

3 tablespoons psyllium husk powder or arrowroot powder

2 teaspoons vanilla powder

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 pinch of ground cloves

Method:

For the crust

 

– Preheat the oven to 180C and line a 9 inch pie dish with baking paper (or use a loose bottom pie tin and grease really well with coconut oil)

 

– Add the pecans to a food processor and process until it starts to clump and oils start to release, but don’t make pecan butter. You should be able to make a ball with the pecan crumbs

 

– Melt the tablespoon of coconut oil with the ΒΌ cup of maple syrup on the stove and stir. Transfer the pecan mixture into a large bowl and mix with the rest of the crust ingredients. Using your hands, squeeze the dough over and over to combine well. You should be able to form a ball with it. If it’s too dry add a little more melted coconut oil

 

– Spoon the pecan dough into the pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides to create a thick border. Press as firmly as you can and prick the base with a fork 10-12 times

 

-Bake the crust for 10 minutes, watching closely so it doesn’t burn. Remove and cool for 10 mins

 

For the filling

 

– In a large bowl, whisk together the maple syrup and psyllium husk powder first. Then add all the filling ingredients and whisk together again until smooth

 

To bake

 

– Scoop the filling into the crust and smooth out. Cover the pie with crust shield (or baking paper or tin foil) and bake for 50-55 minutes in the middle of the oven. You might want to check on it earlier to ensure it’s not burning, then place on a cooling rack for 1 hour before transferring to the fridge to set for a minimum of 3 hours or overnight. Only slice the pie once it has fully set, then serve and enjoy!