The Dessert: Pumpkin Pie with Pecan Crust

Pumpkin pie is one of my favourites. It rivals my grandmother’s apple pie and nana’s lemon-meringue pie. I think I generally enjoy these pies because they’re not very sweet.Because Thanksgiving is a special occasion, it requires that I prepare a dessert. This is an infrequent task on my part. I usually don’t want sweets and am reluctant to make a pastry. It never seems to turn out quite right. I’m sure I’d get better with practice, or if I followed the directions a bit more closely. Or, I can opt for a recipe, such as the one I found on Oh She Glows, which omits the pastry altogether and uses a pecan-based crust.

I liked this pie and crust recipe because it was flexible. It allowed me to substitute ingredients I had on hand instead of buying something I would use just this once (e.g. honey instead of brown rice syrup). On top of that, it’s very easy to put together because both the crust and the filling are prepared in the food processor.

B and I enjoyed the pie so much that we ended up eating it for breakfast the next day.

Pumpkin Pie with Pecan Crust

Adapted from Oh She Glows (Note: The original recipe is vegan. This recipe is not.)

Ingredients

For the crust

  • 1 cup oats – approximate cost $0.75
  • 2 cups raw pecans – approximate cost $4.00
  • 2 tablespoon sugar – approximate cost $0.10
  • 3 tablespoon ground flax – approximate cost $0.25
  • 2 teaspoons ground cinnamon – approximate cost $0.15
  • 1/2 teaspoon ground ginger – approximate cost $0.75
  • 1 teaspoon nutmeg – approximate cost $0.75
  • 1/2 teaspoon ground cloves – approximate cost $0.75
  • 1/2 teaspoon salt – approximate cost $0.05
  • 1/4 cup honey – approximate cost $1.00
  • 2 tablespoons coconut oil – approximate cost $0.75

For the filling

  • 1 large can of puréed pure pumpkin – approximate cost $1.75
  • 1/2 cup brown sugar – approximate cost $0.75
  • 1/4 cup coconut cream – approximate cost $0.75
  • 2 tablespoon coconut oil – approximate cost $0.75
  • 1/4 cup pure maple syrup – approximate cost $0.75
  • 3 tablespoons cornstarch – approximate cost $0.75
  • 1 teaspoon vanilla – approximate cost $0.75
  • 2 teaspoons cinnamon – approximate cost $0.75
  • 1/2 teaspoon ground ginger – approximate cost $0.75
  • 1 teaspoon nutmeg – approximate cost $0.75
  • 1/2 teaspoon ground cloves – approximate cost $0.75

Method

  1. Preheat over to 350 degrees Fahrenheit.
  2. Prepare the crust.
    1. Place the oats in the food processor and process until they become a powder/flour.
    2. Add the pecans, sugar, flax, cinnamon, ginger, nutmeg, cloves, and salt and process until the pecans are chopped into fine pieces.
    3. Add the honey and the coconut oil. Process until the entire mixture is sticky and begins to form a ball.
    4. Divide mixture into two and press firmly into two 10 inch pie baking pans.
    5. Bake crust for about 10 minutes.
  3. Prepare the filling.
    1. Combine the pumpkin, brown sugar, coconut cream, coconut oil, maple syrup, cornstarch, vanilla, cinnamon, ginger, nutmeg, and cloves in the food processor and process until the mixture is smooth.
  4. Putting it together.
    1. Divide the filling into half and pour the mixture over the prepared crusts.
    2. Bake for 30-45 minutes (the top should start to brown slightly).

The original recipe suggests refrigerating the pie for at least 3 hours. We enjoyed the pie fresh out of the oven topped with whipped cream and it was fantastic. It was also great when served cold the next day.

Makes 2 pies, about 16 slices (approximate cost: $1.16 per slice).

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3 Comments

  1. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!

    Reply
  1. Happy Thanksgiving! « The Cook's Sister
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