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Pecan Pumpkin Pie

Pecan Pumpkin Pie

The perfect festive pudding that looks the part and is packed with goodness. The smell will keep your house happy for hours. Happy Thanksgiving and the rest! Crust
  • 1 ½ Cups Cashews
  • 1 ½ Cups Pecans
  • 3 tbsp Coconut Oil (butter)
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • 2 tbsp Coconut SugarFilling
  • 2 ½ Cups Pumpkin puree
  • 2 Eggs
  • ¼ tsp nutmeg grated
  • large pinch ground ginger
  • 1 tsp ground cinnamon
  • Large pinch ground cloves
  • 1 tsp Vanilla paste or powder
  • 2 tbsp Maple Syrup
  • 1 tbsp coconut sugar
Makes 6 mini pies, or 1 medium sized pie Oven at 180. For the crust, grind the nuts with a pinch of sea salt until a fine meal, add cinnamon, ginger and coconut sugar, until combined. Finally add the coconut oil or butter until clumping into a ball. Divide the mixture into 6 balls and press them down with your fingers into the base of each mini pie tin, making sure to spread it up to the very top of the sides, as evenly as possible. Prick a couple of times with a fork and place in the oven for 10 minutes until golden brown. Turn oven down to 170. For the filling, blend everything together until smooth. Dollop the mixture into the crusts, until full to the level of the crusts. Smooth the tops evenly with a spatula, top with a pecan and place in the oven for 10-15minutes.


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